EASY Toasted Salsa Recipe – Follow Us

Easy toasted salsa Made from fresh, charred tomatoes, onions, garlic, shallots, jalapeno, coriander, limes and spices. it is delicious mexican starter It comes in TONS of flavor and is the great way to showcase those fresh summer veggies!

Toasted salsa in a white bowl

Our favorite salsa

I think the toasted salsa is our favorite. Roasting the vegetables before blending will give you a much better taste! If you don't have fresh tomatoes on hand, mine can always be made famous. Restaurant style salsa. But believe me, freshly roasted vegetables take flavor to the next level.

Like roasting tomatillos Mexican green tomato sauceThis recipe involves frying tomatoes until their skin begins to char. This gives them a wonderfully sweet taste with a hint of smokiness that tastes absolutely delicious. It's an simple way to enhance your salsa and really let the natural flavors and juices shine.

We love serving this toasted salsa. Tortilla chips or use as a topping Beef tacos, one Fajitas salad, baked chicken burrito or higher Tin pan chips. It's the great addition to any Mexican dish and will abandon you with a spoonful of filling!

Salsa ingredients on the baking sheet

The top tomatoes for frying

Most types of tomato can be roasted, but I personally prefer Roma tomatoes when making roasted salsa. They're sweet, juicy, and just the right size to cook whole (although you can cut them in half if you prefer). Look for rums that are bright red in color, are touch sensitive, and have a sweet, fragrant aroma. Perfectly ripe Roma will give you the top taste.

Fry tomatoes for salsa

Roasting tomatoes for salsa is VERY simple. Place on a baking sheet (no cutting necessary), garlic cloves, shallots, onions and Jalapeno chilli. Roasting other vegetables besides tomatoes is an simple way to add extra flavor.

Then roast the vegetables in the oven for about 5 to 10 minutes, or until the peel is nicely charred on the outside. You don't have to peel the tomatoes after roasting, the charred aroma that gives the salsa flavor.

Fried vegetables in the food processor

Tips for making roasted salsa

  • Spice level. add extra Jalapeno chilli if you like spicy salsa. If you'd prefer to keep it softer, remove the peppers or abandon them out altogether.
  • Turn the pan. When frying vegetables, it is important to turn the pan regularly so that the vegetables are evenly charred.
  • Smoky taste. To add even more smokiness, add a few teaspoons of smoked paprika or even a chipotle chilli (this will also add more spiciness).
  • let it cool down. Make sure the roasted vegetables have time to cool before mixing the salsa. Hot vegetables can cause fresh cilantro to wilt and lose its flavor.
  • Consistency. Pulse the ingredients in the food processor several times to achieve the desired consistency. Be careful not to puree the mixture or it won't have the thick salsa texture that everyone loves.

Storage instructions

To store, pour the salsa into a mason jar or closed container and refrigerate. It stays fresh in the fridge for up to 7 days, making it great for snacking during the week!

Toasted salsa in a bowl

More fresh salsa recipes:

Course: starter

Local cuisine: Mexican

Keyword: toasted salsa

Preparation time: 10 minute

Cooking time: fifteen minute

Total time: 25th minute

Portion: 12th

Calorie: 22nd

A lightly roasted salsa with freshly roasted tomatoes, onions, garlic, shallots, jalapeno, coriander, limes and spices. This delicious Mexican appetizer has TONS of flavor and is the great way to showcase those fresh summer vegetables!

  • 10 roman tomatoes
  • 3 Cloves garlic , 1 1/2 teaspoons chopped
  • one Shallot
  • one small sweet onion
  • one Jalapeno chilli , spicier, if you like it more
  • one teaspoon kosher salt to taste more
  • 1/2 teaspoon cumin to taste more
  • 1/8 teaspoon pepper
  • one lime , Juice
  • 1/2 Cup chopped coriander to taste more

For serving: tortilla chips

  • Preheat the grill in your oven. Place tomatoes, garlic (on the skin), shallots (on the skin), onions (peel and halve) and whole jalapeno on a baking sheet.

  • Put in the oven and bake for 5 to 10 minutes. Turn the vegetables regularly so that they cook evenly. When the crusts commence to brown, remove the baking sheet from the oven. Be careful not to burn the garlic (you can remove it earlier if needed). Remove from oven and allow to cool.

  • Once the vegetables have cooled, remove the jalapeno stem (and seeds, if desired). Peel the garlic and shallots. Then put all the vegetables, coriander, salt, cumin, pepper and lemon juice in a food processor or blender. Pulse until the desired consistency is achieved. Be careful not to puree, you want to keep some texture.

  • Pepper and salt to taste. Keep in the refrigerator until serving. Serve with tortilla chips or your favorite Mexican dish.

Warehouse: Store in a closed container in the refrigerator for up to 7 days.
Seasoning level: If you are sensitive to heat, remove the seeds from the jalapeño or abandon them out entirely. If you like spicy stuff, add an extra jalapeno.

Calorie: 22ndcalorie | Carbohydrates: 5G | Sodium: 102mg | Potassium: 168mg | Fiber: oneG | Sweets: 2.G | Vitamin A: 490IE | C vitamin: 10.8mg | Calcium: 12thmg | Iron: 0.3mg


Dip chips in a bowl of salsa