If you’re looking for a delicious and versatile salsa that packs a punch of flavor, look no further than our Roasted Veggie Salsa. This recipe combines the natural sweetness of roasted vegetables with the tanginess of fresh tomatoes to create a salsa that is both hearty and refreshing. Originating from the rich culinary traditions of Mexico, roasted veggie salsa is a staple in many households. It’s perfect for dipping, topping, or even as a side dish. Whether you’re hosting a party or just looking to spice up your meals, this roasted veggie salsa recipe is sure to impress.
Ingredients
For the Roasted Veggies:
- 4 large tomatoes, halved
- 1 large red bell pepper, quartered
- 1 large yellow bell pepper, quartered
- 1 red onion, quartered
- 3 cloves of garlic, unpeeled
- 2 jalapeños, halved and seeded (optional for heat)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Salsa:
- Juice of 2 limes
- 1 bunch of fresh cilantro, chopped
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
Step 1: Roasting the Vegetables
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, arrange the halved tomatoes, bell peppers, red onion, garlic cloves, and jalapeños (if using).
- Drizzle the vegetables with olive oil and season with salt and pepper.
- Roast in the oven for 25-30 minutes, or until the vegetables are soft and slightly charred.
- Remove from the oven and let the vegetables cool for a few minutes.
Step 2: Preparing the Salsa
- Once the vegetables are cool enough to handle, remove the skins from the tomatoes and garlic.
- In a food processor or blender, add the roasted tomatoes, bell peppers, onion, garlic, and jalapeños. Pulse a few times until you reach your desired consistency. For a chunkier salsa, pulse less.
- Transfer the mixture to a large bowl.
- Add the lime juice, chopped cilantro, cumin powder, and smoked paprika. Mix well.
- Season with salt and pepper to taste.
Step 3: Serving the Salsa
- Chill the salsa in the refrigerator for at least 1 hour to allow the flavors to meld together.
- Serve with your favorite chips, tacos, or as a topping for grilled meats and vegetables.
Tips and Variations
Tips for the Perfect Roasted Veggie Salsa
- Roasting Techniques: For a smokier flavor, you can roast the vegetables on a grill or use a broiler instead of an oven.
- Tomato Choice: Use Roma tomatoes for a thicker salsa or cherry tomatoes for a sweeter taste.
- Heat Level: Adjust the spiciness by adding more or fewer jalapeños, or substitute with milder peppers if you prefer.
Variations to Try
- Roasted Veggie Salsa with Fresh Tomatoes: Add fresh, diced tomatoes to the roasted mixture for extra texture and freshness.
- Chunky Roasted Salsa: Pulse the roasted vegetables less in the food processor for a chunkier texture.
- Fire Roasted Salsa: Char the vegetables over an open flame for an authentic fire-roasted flavor.
Substitutions
- Cilantro Substitute: If you’re not a fan of cilantro, try using fresh parsley or basil for a different twist.
- Lime Juice: Lemon juice can be used as a substitute if you’re out of limes.
Nutritional Information (Per Serving)
- Calories: 50
- Carbohydrates: 7g
- Protein: 1g
- Fat: 2g
- Fiber: 2g
- Sugar: 3g
- Sodium: 150mg
Our Roasted Veggie Salsa is not just a dip; it’s a versatile component that can elevate any meal. Whether you’re using it to top your tacos, mix into your burrito bowls, or simply enjoy with a side of tortilla chips, this salsa is a must-try. Its robust flavor profile and the health benefits of roasted vegetables make it a go-to recipe for any occasion.