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Classic Roasted Salsa

Recipe photo courtesy of Anders Schonnemann

Having salsa on hand is a must in summer. This homemade version is so easy, why even bother with store-bought? We love the deep, slightly smoky flavors in this version.

Source: Everyday Food, June 2011
Total Time Prep Yield



Cook's Notes

If you prefer less heat, use fewer jalapenos or just remove the ribs and seeds.

For green salsa, use 1 1/2 pounds tomatillos in place of tomatoes and omit the lime juice.

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How would you rate this recipe?
  • bethsontag
    3 MAY, 2018
    When tomatoes are less than perfect, swap in a can or 2 of Rotel tomatoes. I also add a glug of honey. Oh yeah, I don't roast anything and it's delightful! I love you Sarah!
  • Jessami
    12 OCT, 2014
    I really enjoyed this recipe, I used Lemon Boy tomatoes out of my garden instead if beefsteak, and it was great. Curious though if it can be canned?
  • MS10439923
    27 JUL, 2014
    This is a new favorite. The trick to wonderful flavor is to use ripe summer tomatoes. I don't think this would be nearly as good with anemic winter tomatoes.
  • GGSandy3
    4 JUL, 2014
    Although this was really very easy it was not my favorite. I think I chopped it too much (was too smooth not really chopped) but it didn't have much flavor, I even added tomato paste but didn't help much. I'll try it again with some tweaking and see how we like it.
  • blossomathome
    30 JUN, 2014
    I grill all the veg on my BBQ and it turns out fantastic. Great recipe!
  • Clutterbug58
    30 JUN, 2014
    Good grief! This looks like way more work than chopping would ever be!

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