Roasted Salsa is a rich, smoky, and vibrant condiment made by roasting fresh vegetables to enhance their natural sweetness and depth of flavor. Perfect as a dip for nachos, tacos, or grilled dishes, this salsa delivers a delicious balance of heat, tanginess, and roasted aroma that elevates any meal.
Roast the vegetables:
Place tomatoes, onion, garlic, and chilies on a baking tray or skillet. Roast in an oven at 220°C (425°F) for 15–20 minutes or until slightly charred and softened. You can also roast them on an open flame or pan.
Cool slightly:
Allow the roasted vegetables to cool for a few minutes to make blending easier.
Blend ingredients:
Transfer roasted vegetables into a blender or food processor. Add fresh coriander leaves, lime juice, and salt.
Pulse to texture:
Blend lightly for a chunky salsa or longer for a smoother consistency, depending on your preference.
Adjust seasoning:
Taste and adjust salt or lime juice if needed.
Rest for flavor:
Let the salsa sit for 10–15 minutes so flavors combine well.
Serve:
Serve fresh with tortilla chips, tacos, grilled vegetables, or as a flavorful side dip.
Ripe tomatoes – 5 medium
Fresh coriander leaves – ¼ cup
Onion (roughly chopped) – 1 medium
Lime juice – 2 tablespoons
Garlic cloves – 3–4
Salt – to taste
Green chilies or jalapeños – 2
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