This homemade roasted salsa is so good you’ll be going back for seconds! I’ve been making homemade salsa for over 30 years and hands down, this salsa recipe is my favorite. My family has tested and tweaked, added ingredients and took others away to finally settle on this one.
Salsa and chips are the perfect appetizer or snack and a great side dish for Mexican and Tex Mex meals. Salsa is also yummy on top of your favorite foods. And we love to take homemade salsa to the campground.
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Roasted Salsa Ingredients
This salsa recipe does require a few more ingredients than some others I’ve made, but all the ingredients are easy to find. The first salsa I ever made was only tomatoes and peppers.
- Tomatoes – fresh from the farmers’ market since I haven’t had a garden in several years. I used a combination of paste tomatoes and regular red tomatoes.
- Jalapeno peppers – I like to find mild and hot varieties. Ask the farmer or just chance it if you are buying them from the store.
- Onion – we prefer a sweet, yellow onion
- Lemon for juice
- Cilantro – fresh
- Honey – we buy from a local market
- Minced garlic – I used minced garlic in a jar, but you could roast fresh garlic cloves
- Salt
Making the Homemade Salsa
Roasted salsa is not the quickest way to make salsa, but I love the flavor the roasting gives the peppers, onions, and tomatoes. The veggies start to caramelize, and you can get a touch of char to them if you want. The tomato skins slid right off too if you don’t want the tomato skins in your salsa.
Prep the veggies for roasting. After washing the veggies, half or quarter the tomatoes. Be sure to remove the tomato core. Cut the onion in quarters. Cut the stem off the jalapenos and cut them in half – remove the seeds if you don’t want as much heat.
Roast the veggies. Put the tomatoes, peppers, and onion on two greased cookie sheets, cut side up. Bake in a 425 degree oven for about 40 minutes to roast them. You can prep the other ingredients (garlic, salt, lemon juice, honey, and chop cilantro) while the veggies are roasting. Remove the veggies from the oven and let them cool enough for you to be able to easily handle them.
Use a blender or food processor to chop and mix the salsa. Add the peppers, onion, and tomatoes in batches. I put the peppers and onion in the bottom of my blender first before adding tomatoes so they will chop up better.
The tomato skins are easy to remove as you pick the tomato up to put it in the blender. Just have a bowl next to your blender that you can drop the discarded skin in before putting the tomato in the blender. Pulse a few times to mix it all up. Don’t over blend if you are using a blender or it will get frothy.
Pour your salsa mixture into a large bowl and continue blending any remaining tomatoes, peppers, and onion.
Once your have blended your tomatoes, peppers, and onions, add the minced garlic, honey, lemon juice, and salt to the salsa mix. Stir well. Now add the chopped cilantro and stir.
NOTE: If you are worried your salsa will be too hot, just add half the peppers and taste it. You can easily add more peppers to it if needed.
Canning Roasted Salsa
This recipe makes 3-4 pints of salsa. It can be stored in the refrigerator a few weeks and will probably be ate quickly!
I have made several batches and canned this salsa. Although I have canned for years, I do not consider myself an expert. Some people say that fresh lemon juice is not acidic enough to use in canning – to use bottled lemon juice or vinegar.
Tomatoes and salsa can be canned in a water bath canner. To be on the safe side and since I use fresh lemon juice, I use my pressure canner and process the pints for 10 minutes at 5 pounds of pressure.
Please research proper canning procedures if you decide to can the salsa.
Homemade Salsa Recipe
I hope you enjoy this homemade salsa as much as my family does! It is perfect for parties or snacks at home, and we love it with chips around the campfire.
Please PIN this on Pinterest to share the goodness!
Easy Roasted Salsa
Equipment
- 2 Cookie Sheets
- 1 Blender or food processor
- 1 Bowl
Ingredients
- 6 pounds Tomatoes. Halved, quartered, cored
- 8 Jalapeno Peppers. Halved
- 1 Onion. Quartered
- 1 cup Cilantro. Chopped, about half a bunch
- 3 tsp Garlic. Minced
- 1/4 cup Lemon juice. Fresh from 1 lemon
- 1/4 cup Honey
- 1 tsp Salt
Instructions
- Prep the veggies for roasting. After washing the veggies, half or quarter the tomatoes. Be sure to remove the tomato core. Cut the onion in quarters. Cut the stem off the jalapenos and cut them in half – remove the seeds if you don't want as much heat.
- Roast the veggies. Put the tomatoes, peppers, and onion on two greased cookie sheets, cut side up. Bake in a 425 degree oven for about 40 minutes to roast them. You can prep the other ingredients (garlic, salt, lemon juice, honey, and chop cilantro) while the veggies are roasting. Remove the veggies from the oven and let them cool enough for you to be able to easily handle them.
- Use a blender or food processor to chop and mix the salsa. Add the peppers, onion, and tomatoes in batches. I put the peppers and onion in the bottom of my blender first before adding tomatoes so they will chop up better.The tomato skins are easy to remove as you pick the tomato up to put it in the blender. Just have a bowl next to your blender that you can drop the discarded skin in before putting the tomato in the blender. Pulse a few times to mix it all up. Don't over blend if you are using a blender or it will get frothy.
- Pour your salsa mixture into a large bowl and continue blending any remaining tomatoes, peppers, and onion.
- Once your have blended your tomatoes, peppers, and onions, add the minced garlic, honey, lemon juice, and salt to the salsa mix. Stir well. Now add the chopped cilantro and stir.
- I usually run my salsa through the blender again at this point. We like a saucier salsa rather than a chunky salsa, and this is a good way to incorporate all the ingredients.