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 like to finish my salsa in a cast iron skillet for an amazing flavor boost to this better than restaurant quality salsa!
1/2sweet pepper(yellow, orange, or red bell pepper - or use 1/2 a serrano pepper)
1/4onion(more, to taste, if roasted or smoked)
1/2jalapeno pepper(take out seeds to reduce the heat, if desired)
1pinchsalt(coarse salt is recommended)
Roast your vegetables in the oven by broiling 8 inches below the broiler: 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 6-8 minutes, turn and broil another 6-8 minutes or until your vegetables get a nice, charred appearance. Remove vegetables that are charred faster than the others, if necessary. Broil until all vegetables are slightly charred and blistered. *Alternate roasting methods are noted above in the post.
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.
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 as needed.
Either raw or roasted salsa ingredients can be pan roasted for an excellent finish:If you want to skip roasting the salsa ingredients, combine using the food processor or blender instructions above and transfer to a large skillet or frying pan. *A cast iron skillet is recommended, but not necessary! Toast over medium high heat, stirring occasionally, for about 8 -10 minutes. You should see the salsa deepen in color, especially if using raw ingredients.
Roasted Salsa Roja
Amount Per Serving
Calories 17Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Vitamin A 676IU14%
Vitamin C 23mg28%
* Percent Daily Values are based on a 2000 calorie diet.