Homemade Roasted Veggie Red Salsa

homemade red salsa with roasted veggies

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!

Add a little fresh lime juice and voila, you’ve got a super simple and really tasty red salsa!The Weekly Menu III

Perfect to enjoy with chips or add it to your favorite Tex Mex dishes, like ones we make often at our house:

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!

homemade red salsa with roasted veggies

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Homemade Red Salsa

The secret to this delicious gluten-free and dairy-free homemade red salsa is roasting the veggies beforehand.
Course Appetizer
Cuisine Mexican
Keyword homemade red salsa
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Author Deana Larkin Evans


  • 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


  1. Wash and dry the fresh veggies and lime.
  2. Depending on your heat preference, cut out the veins and seeds from the peppers and cut into a few pieces.
  3. Cut the core from the whole tomatoes and discard.  You will end up with about 2-3 cups of tomatoes flesh.

  4. 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.
  5. 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.
  6. Cut the lime and squeeze in the lime juice. Taste test to adjust to your preferences.
  7. It keeps for about a week in the fridge. Enjoy!

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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