Quick-Roasted Salsa

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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 8 to 10 servings
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8 Roma tomatoes, halved

4 cloves garlic

1 small white onion, quartered 

1 jalapeno, stemmed, halved and partially seeded 

1 poblano pepper, stemmed and halved 

2 tablespoons olive oil 

Kosher salt and freshly ground black pepper

2 limes, zested and juiced 

1/2 cup fresh cilantro, chopped 


Special equipment:
  1. Preheat the oven to 450 degrees F.
  2. Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes.
  3. Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas.