Oven-Roasted Salsa

Oven-Roasted Salsa

This naturally vegan Oven-Roasted Salsa is fresh, wholesome, and exploding with delicious flavors. Pair it with tortilla chips or crackers for a tasty snack, or use it to take your favorite savory dish to the next level. 
While store-bought salsa is nice in a pinch, there’s nothing quite like homemade salsa to kick things up a notch. This recipe for Oven-Roasted Salsa is easy to make and so incredibly delicious. Since the first time I made this recipe, I’ve never been able to look at store-bought salsa the same way. It’s that good. 
The beautiful thing about this salsa recipe is that it’s incredibly versatile. I love keeping it in the fridge as a healthy snack to dip chips in, using it to top my eggs in the morning, and using it as a delicious sauce to coat my favorite chicken, salmon, or tacos. The options are truly endless, so get creative!
Whether you’re looking for a healthy snack recipe or hosting friends for a dinner party, this flavorful recipe is sure to be a crowd-pleaser. 
 What You’ll Need
 To make this recipe, you will need the following ingredients:
●      10-14 Roma tomatoes 
●      5 cloves of garlic 
●      2 sprigs of cilantro 
●      2 sprigs of green onions 
●      2 culantro leaves (optional) 
●      1 onion 
●      1 jalapeno 
●      2 teaspoons of salt 
●      2 teaspoons of olive oil
How to Make Oven-Roasted Salsa 
Set the oven to broil at 500°F. 
Chop the tomatoes into quarters, then roughly chop the cilantro, culantro, green onions, garlic, onions, and jalapeno. Set aside. 
Add the tomatoes, onions, garlic, and jalapeno to a baking sheet. Drizzle with olive oil and 1 teaspoon of salt, then toss to coat evenly.
Roast for 25 minutes, then set aside to cool. Add the remaining ingredients and pulse a few times until you’ve reached your desired consistency to a food processor. Transfer all ingredients to a bowl, mix well, and enjoy! 
What is Culantro?
If you’ve never heard of culantro before, then you may be thinking, did you just misspell cilantro? Nope! While culantro has a similar aroma and flavor profile to cilantro, it’s an entirely different plant. Culantro has long, serrated leaves and is stronger in taste than cilantro, which is why it’s generally used in smaller amounts. Also referred to as shadow beni, recai, and sawtooth coriander, culantro is native to tropical climates and is popularly used in Caribbean food.  
 How to Serve Oven-Roasted Salsa 
This vibrant dish works well in a plethora of ways! Here are some of my favorite ways to serve this salsa dish: 
●      Paired with chips or crackers
●      Over eggs for a flavorful breakfast
●      Over grilled chicken 
●      On top of tacos 
●      Over baked salmon 
●      On top of a taco salad 
●      In a burrito bowl 
Storage and Substitution Tips
●      To store your salsa, transfer it to an airtight jar or container and keep it in the fridge for up to 4-6 days. 
●      If you aren’t a fan of heat, feel free to leave out the jalapeno. 
●      Don’t have fresh garlic on hand? Add ½ to 1 teaspoon of garlic powder instead.
●      If you can’t find Roma tomatoes at the store, Campari tomatoes will work as well. You want to use large fresh tomatoes, which will work the best for roasting in this recipe. 
 
Course Appetizer, Side Dish

Notes

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