Roasted Salsa

Looking for the perfect salsa? This Roasted Tomato Salsa is sure to be a new favorite! With smoky, zesty, and perfectly spicy ingredients this homemade salsa is fit for any occasion. Made with roasted Roma tomatoes, tomatillos, peppers, and garlic, it’s blended with fresh lime juice, cilantro, and a touch of maple syrup for a perfectly balanced flavor. Easy to make and incredibly versatile, this salsa is perfect for dipping, topping tacos, or adding bold flavor to your favorite dishes.

Course Appetizer, Dip, Side Dish

Cuisine Mexican

Keyword dairy free, easy appetizer recipe, easy salsa recipe, gluten free, homemade salsa, oil free, plant based, roasted recipe, roasted salsa

Prep Time 10

Cook Time 20

Total Time 30

Servings servings (32oz)

Calories 17kcal

Author Jackie Akerberg

Equipment

Oven
Food Processor

Ingredients

6 ripe roma tomatoes halved
4 tomatillos papery shell discarded
1 white onion quartered
1 jalapeno pepper
2 habanero peppers
6-8 garlic cloves
½ bunch cilantro
1 lime juiced
½ tsp ground cumin
½ tsp vegan "no chicken" bouillon
1 tsp salt plus more to taste
½ tsp maple syrup

Instructions

Preheat your oven to the broil setting on high.
Arrange the tomatoes cut side up, the tomatillos, onion, jalapeño, habanero, and garlic in a large cast iron skillet. Optional to brush all the ingredients with olive oil. Transfer to the oven and roast for 10-20 minutes, flipping everything except the tomatoes halfway through, and watching the garlic carefully to make sure it doesn't burn - I pulled mine out a few minutes earlier than everything else.
Once the ingredients are nicely charred. Remove from the oven to let cool for a few minutes before transferring to a food processor and adding the cilantro, lime juice, cumin, bouillon, salt and maple syrup. Puree or pulse, to reach your desired consistency, and season to taste.
Chill in the fridge for at least an hour before enjoying.

Nutrition