This is the salsa to make when you want the oven to do some of the work. Roasting the vegetables gives them a deeper, sweeter flavor before everything is blended together. Adjust the peppers to make it as mild or hot as your household likes.
Put it out with tortilla chips, of course, but do not stop there. It is also very good with eggs, quesadilla strips, chicken, rice and beans, or a plate of crunchy vegetables.
Our salsa recipe collection is made up of award-winning originals.
Roasted Sweet & Spicy Salsa
Ingredients
- 1.5 lbs Red tomatoes Or any tomatoes of choice
- 1 Yellow onion
- 1 Green jalapeño
- 3 Garlic cloves
- 1/3 tsp Black mustard seeds
- 1/2 tsp White urad dahl
- 1/3 tsp Yellow channa dahl
- 1 tbsp Olive oil
- 1 tsp Sugar
- 1 Lime
- 3 tbsp Fresh cut cilantro leave Large stems removed
- Salt
Instructions
Prep and roast vegetables
- Half/quarter 1.5lbs tomatoes of choice
- Slice onion and jalapeño
- Mash garlic cloves
- Toss in olive oil and salt
- Roast in Oven at 350 Degrees until nicely browned, ~20-25 min
- Set aside until ready to prepare salsa
Prep spice blend
- Warm a pan on stove at low/medium heat
- Add ~1.5tsp olive oil and warm the oil
- Add black mustard seeds, White urad dahl, Yellow Channa dahl and Saute spices until popping, nicely browned
- Add ¼ spoon or so ground cumin, small amount red chili powder, to taste and cook until spices all blended
Combine & complete
- Add in the roasted vegetables
- Add 1/2tsp-1tsp sugar, based on how sour the tomato mixture is
- Cook until mixture at a boil
- Use a hand blender to grind
- Add in fresh squeezed lime juice, fresh cut cilantro, salt, to taste
- Serve cooled
Listen While the Vegetables Roast
While the tomatoes and peppers are in the oven, listen to Learn the Y-Buzz & Find Your Voice as a New Parent. Melissa Hurt shares a quick, funny vocal exercise for warming up your voice and feeling a little more grounded.
Love this recipe? Try the other award-winning originals in the Salsa Recipe Collection.
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