Roasted Summer Salsa
Towards the end of summer, if you have your own garden, you know that those veggies start coming in faster than you can pick and prep them. Or maybe you have a friendly neighbor how keeps gifting you her extra tomatoes and peppers (lucky you!) You don't want them to go to waste, but really, how many tomato sandwiches can you have before you've had enough (the answer for me is there are never too many)?
This roasted summer salsa is a perfect way to use those extra fruits and veggies that are laying around and maybe even about to turn. It is so simple and with minimal effort, you get a delicious dip or condiment for taco night. Put it in a jar and it's a great host(ess) gift that packs the flavors of summer in every bite.
You really can use whatever veggies you have on hand. The recipe below has pretty standard salsa components, but you can use bell or poblano peppers instead of jalapeño, add in a peach or nectarine for sweet note -- be creative and have fun.
Whip this up before summer is over! Grab some tortillas chips and dig in!
P.S. While is is called SUMMER salsa, you really can make it any time of year. In fact, roasting everything is great way to make the often-times mediocre flavor of mid-winter veggies taste a lot better.
Roasted Summer Salsa Makes ~ 2 C. of salsa Prep: 15 minutes | Cook time: 15 minutes
Click the file below to download and print the recipe
I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.
3 medium tomatoes
1 medium to medium-large onion (yellow, white, or red)
2 garlic cloves
1/4 C. cilantro
1 lime, juiced
Pre-heat the oven to 425°. Quarter the tomatoes and place on a parchment-lined sheet pan.
Cut off the stem and remove the outer layer of the onion then cut into quarters. Place on the sheet pan with the tomatoes
Gently smash the garlic cloves to remove the outer husk then place on the sheet pan.
Cut off the stem of the jalapeño the cut in half lengthwise. For less heat, remove the inner membrane and seeds. Place on the sheet pan.
Drizzle all of the veggies with olive oil (maybe 2 TB total, don't over-oil) then sprinkle with a bit of salt and pepper.
Roast at 425° for 10 minutes. After 10 minutes, remove the garlic cloves to a blender. Flip the rest of the veggies and continue to cook for another 5 minutes. Remove from the oven and allow to cool on the counter for at least 10 minutes.
Place all of the veggies into a blender or food processor. Pulse 3-4 times then add the lime juice and cilantro. Pulse a few more time. Check for seasoning and add salt and pepper as needed.
Pour into a serving bowl and enjoy with tortilla chips, tacos, burritos bowls, etc. Can be kept in the fridge up to 5 days.
*Recipe notes + Variations*
Use any veggies you want. Maybe poblanos instead of or in addition to jalapeños. Or add a fruit like peach or nectarine. Get creative and have fun.
For even more roasted flavor, grill the veggies instead of roasting them!
While this is called SUMMER salsa, this is actually a great way to get more flavor out of the often-times mediocre flavor of winter vegetables, so you can make it time of year!