This easy homemade Roasted Salsa Roja is such a treat, and takes just a few minutes to roast the vegetables and put together! Leave it coarse or blend it to a smooth consistency, whichever way you like it!
I have one person in the household that prefers the smooth option for salsas over a nice chunky salsa, either way, it will still be absolutely tasty!
There are quite a few variations available for this salsa, and we have used these variations, so whatever you have available to you at home will certainly work for this recipe!
To Oven Roast Your Vegetables…
Line a baking sheet with parchment paper and arrange the sliced vegetable skin side up on it. Slice vegetables so that they are roughly the same size to roast them evenly, and leave the garlic cloves unpeeled. Set your oven to broil (on high, if you have that option) and broil the vegetables for about 8 minutes. They should have a nice charred and blistered appearance when ready to remove from the oven. Remove vegetables that are done before the others, if necessary.
To Grill Your Vegetables…
If you are already barbecuing this is a great way to get that roasted flavor! Or, if you have a smoker, place your vegetables on a piece of aluminum foil and let the vegetables smoke for about an hour. Your tomato skins will practically pull off whole when the vegetables are done. Please note, that if you use this option your onion will have a more subtle flavor so you may want to use a whole onion to smoke…then begin with half an onion, and add slowly to your salsa as needed.
If Using a Food Processor or Blender…
Peel the roasted garlic cloves and combine all of the ingredients in your food processor or blender, blitz until rough chopped or blend until smooth, depending on your preferences.
If Using a Mortar and Pestle…
Peel your garlic cloves and tomatoes, and place the coarse salt, vegetables, and cilantro in the bowl of the mortar. Grind the ingredients to your desired consistency, then add lime juice.
Either way…taste and add more lime juice or salt, if needed (to taste). Refrigerate the salsa, or serve immediately. Enjoy!
Roasted Salsa Roja
- 2 large tomatoes
- 1/2 sweet pepper (yellow, orange, or red bell pepper - or use 1/2 a serrano pepper)
- 2 cloves garlic (unpeeled)
- 1/4 onion (more, to taste, if roasted or smoked)
- 1/2 jalapeno pepper (take out seeds to reduce the heat, if desired)
- 1/2 cup cilantro (chopped)
- 2 tsp lime juice
- 1 pinch salt (coarse salt is recommended)
- Roast your vegetables in the oven by broiling: layer your vegetables evenly on a parchment paper lined baking sheet, including cut tomatoes (in half, so that they are arranged skin side up), sweet bell pepper (or serrano pepper), unpeeled garlic cloves, onion, and jalapeno pepper.
- Broil on high setting (if available) for about 8 minutes or until your vegetables get a nice, charred appearance. Remove vegetables that are charred faster than the others, if necessary, and continue until all vegetables are slightly charred and blistered. Alternatively, you can grill your vegetables, or lay your vegetables on a piece of aluminum foil and roast them in a smoker for about an hour.
- You can combine all of the ingredients in a food processor (after peeling the garlic) and give it a few quick blitzes to leave it rough chopped, or combine until smooth (if desired). If using a mortar and pestle, combine the roasted vegetables after peeling the skin off of the tomatoes and garlic. Grind the vegetables together with the coarse salt, then add rough chopped cilantro and lime juice.
- Either way, taste and add more lime juice or salt once combined (as needed, to taste).
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!