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The Best Homemade Roasted Salsa Recipe

The BEST Homemade Roasted Salsa Recipe

This homemade roasted salsa recipe has such a unique, bold flavor and it's super easy to make! 
5 from 6 votes
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Prep Time: 5 minutes
Cook Time: 8 minutes
Additional Time: 2 minutes
Total Time: 15 minutes
Author: TheAmericanPatriette

Equipment

Ingredients

For Roasting:

  • 6 cloves garlic
  • 1 white or sweet onion peeled
  • 2 large ripe tomatoes
  • 3 poblano peppers
  • 2 jalapeños
  • 1 serrano pepper

To Add Later

  • Juice from one lime
  • ½ bunch cilantro
  • 1 chipotle pepper + about a tsp of sauce from can of chipotle peppers in adobo sauce
  • 1 15 oz can diced tomatoes with green chiles
  • ¼ c olive oil
  • 2 tsp salt
  • 1 tsp onion powder

Instructions

  • Preheat oven to 450.
  • Slice onion, tomatoes, and all the peppers down the middle. Remove seeds from the poblanos, one of the jalapenos, and the serrano.*
  • Place those open face down on a large rimmed baking sheet. Add 6 cloves of unpeeled garlic.
  • Bake pan in preheated oven for 8 minutes.
  • Remove from oven, allow veggies to cool for a few minutes, and then add them to your blender/food processor along with the remaining ingredients. (Make sure to pop the garlic cloves out of the peel.)
  • Puree everything until you get an even texture. Pour into a large serving bowl and enjoy with tortilla chips, tacos, or over burrito bowls!

Notes

*This salsa is probably medium heat. If you want a milder flavor, simply eliminate the serrano pepper and perhaps one of the jalapenos. If you want a really spicy salsa, keep the seeds in the jalapenos and the serrano.
Other notes:
  • Serve this warm! You can eat it cold, but it's absolutely delicious if you serve it warm, or at least at room temperature. It'll still be very warm right after you make it (since you'll blend all of the ingredients together soon after your roasted veggies come out of the oven), but when you want to eat the leftovers the next day, give 'em a little zap in the microwave or on the stovetop before digging in.
  • You could easily make this by roasting the veggies on the grill, but know you'll get a much smokier flavor if you do it that way. We've made this type of salsa recipe from grilled veggies a few times, but after finally settling on this recipe, I prefer roasted veggies vs. grilled ones. You'll still get that hint of smokiness from the chipotle pepper & adobo sauce, but it's not overpowering. 
  • You can store this in the fridge in an airtight container for several days. I probably wouldn't let it go longer than a week, but it'll be fine for at least 5-6 days.
  • You can freeze it, but it'll lose some of it's flavor after freezing & thawing. You can liven it up a little bit with some extra spices - salt, garlic powder, and onion powder.