This Roasted Salsa recipe will make your next large gathering a hit and leave people wanting more. Whether throwing a party or simply making some salsa for your family, this recipe combines the perfect blend of spices and herbs for a wonderful eating experience.
This recipe has been updated with new photos
So my parents had visited us earlier this year and they simply fell in love with Chevys Fresh Mex. Ask me why?? They fell in love with their “Chips and Salsa”. Chips & Salsa, can you believe it. One of the evenings while dining there, we started discussing how appetizing and refreshing their salsa was. We started discussing how the lovely tomato red colored salsa was full of flavor and if it was made at home, one could skip all the unnecessary ingredients in the store-bought salsa. It’s then I thought why don’t I just make this at home myself like all my other dips, sauces and pastes.
Although I had been making Salsa at home, this one was different. And of course, my guinea pig was my beloved R1. At first, he thought I wouldn’t be able to replicate the taste from the restaurant style salsa and he was curious to see how I made it too. Once I made it, he was taken aback as he couldn’t tell the difference between the one I made and what he just ate the restaurant. After a thumbs up from him, I made my mom taste it and she loved it too. The best part turned out to be the fact that my mom now learned how to make restaurant style Salsa too.
That too in just a few minutes with some easily available ingredients that can be found easily even back home in Mumbai. Although mom is back home in India now while speaking to her this morning she mentioned that she tried making the Salsa at home and it turned out to be a super hit.
Unlike most Salsa, which requires you to use raw vegetables, my secret here is that I use roasted vegetables.Roasting the veggies intensifies the flavor of the tomatoes, mellows the onions and garlic, and adds a light touch of smokiness. It is hands down my favorite salsa recipe and couldn’t be easier to make.This method is so easy, ANYONE can do this! So fresh and quickly ready in minutes.
We grow our own tomatoes and chiles and many more veggies in summer –so that we can enjoy homegrown, homemade salsa verde. If you’re not a gardener, look for the ingredients at farmers markets and in your grocery store.
Why Roast Vegetables?
The process of roasting brings out the natural sweetness in vegetables and intensifies their natural flavors.
Think about how wonderfully roasted onions, carrots, Bell peppers, eggplant, and asparagus taste.
Roasted garlic is another perfect example. While raw garlic is pungent, roasted garlic has a sweeter, milder flavor. You might be hard-pressed to choke down a clove of raw garlic, but you can spread six cloves of roasted garlic over a slice of bread as you would butter :D
For me, there’s no comparison between steamed vegetables and roasted vegetables. Roasted veggies have browning, caramelization, and crisping happening, while steamed ones are just cooked.
- 3 Large Tomatoes
- 4 Cloves garlic
- 2 Jalapeño chiles/adjust according to your taste
- ½ bunch Fresh cilantro
- 1 lime juice
- Salt to taste
- Black pepper
- Olive oil
- 1 medium onion
- 1 tsp roasted/powdered cumin seeds
- 1 tsp sugar
- Place the tomatoes, onions, jalepeno and garlic in a baking pan
- Drizzle some olive oil ,sprinkle some salt and black pepper powder
- Preheat the oven 400* F.
- Keep it under broil for 5 -10 minutes or till it gets chard.
- Put everything in a chopper ,add in lime juice, roasted Cumin powder/ Zeera powder
- Keep it in the fridge for few mins to chill.
- Serve it with Tortilla chips .
- It can be stored in the fridge up-to 2weeks.