Roasted Salsa

Spending much of my life in Arizona, it’s no secret that I can eat salsa on almost anything.  My mom’s salsa is still one of my favorites but this roasted one is amazing, too.  Taking the extra time to use fresh veggies and grilling them makes all the difference!  Great for tacos, enchiladas, eggs, tortilla chips, raw veggies and so much more! 

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Roasted Salsa

Course: Appetizers
Keyword: Gluten Free
Author: Denise


  • 4 Roma tomatoes
  • 4 tomatillos husks removed
  • 1 jalapeño
  • 3 bell peppers
  • 1 yellow onion sliced
  • Olive oil
  • Kosher salt
  • Black pepper
  • 3 garlic cloves
  • 1/2 cup fresh cilantro
  • Juice of 1 lime
  • 2 chipotle peppers on adobo sauce
  • 1/2 tsp cayenne pepper
  • 1 tsp chili powder


  • Lay vegetables (tomatoes through onion) on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt.
  • Place vegetables directly on the grill. Grill over medium high heat, roughly 10-12 minutes (turning frequently) or until nicely charred. Some of the smaller vegetables may finish a bit more quickly than the bell peppers if they are larger. Once done, return to baking sheet and let cool.
  • Once vegetables are cooled, gently remove stems and seeds from bell peppers and jalapeño.
  • To a blender or food processor, add garlic, cilantro, lime juice, chipotle peppers, cayenne pepper, chili powder, 2 tsp kosher salt and 1/2 tsp black pepper. Add all roasted vegetables. Purée on high until smooth.
  • Chill until ready to serve.
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