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completed Homemade Roasted Red Salsa in a white bowl against a white background with chips an jalapeños in the background
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5 from 41 votes

Homemade Roasted Red Salsa

Make your own Mexican-inspired roasted salsa at home with this Homemade Roasted Red Salsa recipe! With only a few veggies and pantry staples, this mouthwatering salsa is a fiesta of savory, fiery, sweet, and tangy flavors.
Prep Time10 minutes
Cook Time15 minutes
Refrigerate20 minutes
Total Time45 minutes
Course: Dinner, Lunch
Cuisine: Mexican
Servings: 6 servings
Calories: 18kcal
Author: Renee Press

Equipment

Ingredients

  • ½ medium yellow onion cut into quarters
  • 4 ripe Roma tomatoes halved
  • 1 jalapeno pepper, halved (seeds removed if you like a mild salsa)
  • 3 cloves of garlic
  • ½ Tablespoon of brown sugar (or agave or maple syrup)
  • ½ teaspoon of salt
  • 1 teaspoon of apple cider vinegar (or white vinegar or lime juice)
  • ¼ cup of fresh cilantro coarsely chopped

Instructions

  • Preheat the oven to 425 degrees F.  Line a baking tray with aluminum foil.
  • Lay all of the vegetables in a single layer on the prepared baking tray and bake undisturbed for 10 to 15 minutes until veggies are starting to brown.
    process of roasting vegetables in a baking tray
  • Remove from heat and let cool for 2 to 3 minutes. Add all veggies and remaining ingredients to the bowl of the food processor and process until you reach ideal salsa consistency (some like it chunkier than others). Season to taste and chill for 20-30 minutes before serving.
    ingredients for Homemade Roasted Red Salsa in a blender before being blended

Notes

  • Even sized: Choose tomatoes of the same size as much as possible and slice them into equal proportions, so they roast evenly in the oven.
  • Adjust texture: You can make your salsa chunky by reducing the blending time, or you can make it very smooth by blitzing the veggies longer.
  • Add spices/smokiness: I like to add in a bit of chipotle pepper or smoked paprika for some smokey flavor. You can also roast veggies longer until you see some blistered, charred spots to add a natural smokey taste.
  • Add fruit: You can also add some fruit to brighten it up. Mango and pineapple are both great. Simply cut them up and roast them with the veggies. However, if you are adding these to your salsa roja, omit the sugar to keep it from becoming overly sweet.
  • Let it rest: Letting your salsa rest and chill is important to allow all the flavors to mesh together properly.

Nutrition

Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 197mg | Potassium: 129mg | Fiber: 1g | Sugar: 3g | Vitamin A: 415IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 1mg
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