Embark on a culinary journey with Roasted Salsa, a homemade salsa crafted from oven-roasted vegetables that burst with flavor and deliver a delightful kick from jalapeno peppers. This versatile salsa, whether paired with chips, added to tacos, or used as a marinade, is destined to captivate any crowd.
Ingredients & Substitutions
Explore the vibrant medley of ingredients that form the heart of this delectable roasted salsa:
Tomatoes: Opt for beefsteak tomatoes, known for their large, meaty profile. Alternatively, Roma tomatoes can be substituted for a different twist.
Jalapeno Peppers: Add a kick to your salsa. For more heat, select jalapenos with white marks, indicating increased maturity and spiciness. Tailor the spice level by choosing your preferred pepper or omitting them.
Red Onion: Embrace the mild, slightly sweet notes of red onions that harmonize with the bold flavors. Yellow or white onions serve as suitable substitutes.
Garlic: Roast 4 cloves of garlic alongside other vegetables for enhanced depth of flavor and easier blending. Minced garlic (1/2 teaspoon per clove) can be used as a substitute, altering the flavor slightly.
Cilantro: Infuse freshness with this essential herb. While cilantro is a distinct flavor, its contribution enhances the overall taste of the salsa.
Can I Make Salsa Without a Food Processor?
Absolutely! No food processor? No problem. Utilize a blender for efficient mixing, or opt for a manual approach. After roasting the vegetables, allow them to cool before finely chopping. Transfer the ingredients to a bowl, ensuring thorough mixing. A muddler or potato masher can also be employed. Whether blended or hand-chopped, the goal is even distribution of flavors throughout the salsa.
How to Store Homemade Roasted Salsa
Preserve the freshness of your homemade salsa by storing it in an airtight container in the refrigerator, where it will last for 5-7 days. For extended storage, freeze the salsa in a freezer-safe container for up to 3 months. Leave room at the top for expansion. Thaw frozen salsa in the refrigerator before serving.
- 4 large beefsteak tomatoes, cored, quartered
- 2 large jalapeno peppers, stems removed
- 1 large red onion, quartered, layers separated
- 4 cloves garlic
- ½ cup cilantro leaves
- 2 teaspoons kosher salt
- Preheat the oven to the broil setting* and line a baking sheet with aluminum foil.
- On the lined baking sheet, place quartered tomatoes, jalapenos, red onion layers, and garlic cloves.
- Broil the vegetables for 9 minutes. Flip them and broil for an additional 10-15 minutes until browning and blistering occur. Watch to prevent burning.
- Transfer the broiled vegetables to a food processor. Add cilantro leaves and salt.
- Process until smooth.
- Let the salsa cool to room temperature before serving.
*Air Fryer Instructions
For air-fryer enthusiasts, adapt the recipe with the following instructions:
- In the air fryer basket, add tomatoes, jalapenos, red onion, and garlic. Spray the vegetables’ tops with cooking oil.
- Air fry at 375°F for 15 minutes until browning and blistering of tomatoes and jalapenos.
- Transfer air-fried vegetables to a food processor. Add cilantro and salt.
- Process until smooth.