Homemade Roasted Veggie Red Salsa
Homemade Red Salsa
Do you have a favorite recipe for red salsa?
We’ve been playing around with different variations of homemade organic red salsa and I really like this one! It is easy and has a little kick to it.
Since we are trying to keep it mostly organic we’ve used Muir Glen whole tomatoes, fresh organic peppers, onion, and garlic. Of course, you can add more peppers and different types to adjust the heat level, too.
We’ve also use fresh tomatoes as well and fire roast them with the other veggies. So the secret is roasting the veggies under the broiler to get a little char before blending them together.
I saw someone else make it that way, so I had to try it. We leave the garlic in its skin and then squeeze out the roasted garlic into the blender!
Perfect to enjoy with chips or add it to your favorite Tex Mex dishes, like ones we make often at our house:
- Carnitas Burrito Bowls with Avocado Verde Sauce
- Turkey & Veggie Chili
- Mexican Rice
- Tacos, Taco Salads, Taco Bowls
We put it on pretty much everything! And it keeps for about a week in the refrigerator.
If you don’t know much about peppers, here is a guide to the heat! Also, a lot of the heat comes from the veins and seeds. Even with a jalapeño, that is a little too much for me so I usually cut out the veins and remove the seeds. Wear gloves!
Want More Recipes Like Homemade Red Salsa ?
- Grape Leaf Chimichurri Sauce
- Zinfandel Grape Sauce
- Pimento Cheese with Goat Cheddar
- Ranch Cream Cheese Cucumber Bites
- Faux Queso
- “Healthified” Spinach Artichoke Dip
- Smoky Gouda Pimento Cheese
- Faux Hollandaise Sauce
Homemade Red Salsa
- 1 28 oz can whole tomatoes (or 15 Roma tomatoes)
- 1/2 small yellow onion
- 1 clove garlic
- 1 Poblano pepper
- 1 Serrano pepper (optional)
- 2 jalapeños
- 1.5 tsp salt
- 1 large lime
- Wash and dry the fresh veggies and lime.
- Depending on your heat preference, cut out the veins and seeds from the peppers and cut into a few pieces.
Cut the core from the whole tomatoes and discard. You will end up with about 2-3 cups of tomatoes flesh.
- Cut the onion into quarters. Place the onion, peppers and garlic (and fresh tomatoes if using) in a baking dish and put under the broiler in the oven and about 7-10 minutes. You want a little char on everything.
- Let cool then add all the ingredients except the lime to a large food processor with a blade and pulse. Pulse a few times until it is the desired consistency.
- Cut the lime and squeeze in the lime juice. Taste test to adjust to your preferences.
- It keeps for about a week in the fridge. Enjoy!