Roasted Salsa

Pro tips

• Use medium-high heat and don't stir constantly—let vegetables sit for 2–3 minutes per side to develop char and blistering.
• Roast the garlic cloves whole and unpeeled; the skin will blacken slightly but the interior stays creamy and mild.
• Add salt gradually after blending; roasting concentrates flavors, so you'll need less salt than you might expect.
• Blend until you reach your preferred consistency—rougher for chunky salsa, smoother for dipping.

Substitutions

• jalapeño → serrano pepper (spicier) or poblano pepper (milder)
• dried chili peppers → red pepper flakes, 1/4 tsp (less smoky depth)
• fresh cilantro → fresh parsley or mint (different flavor profile)
• green onions → chives or white onion (less mild onion flavor)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Equipment

blender or food processor · large skillet or cast-iron pan

Can I make roasted salsa without a blender?

Yes. Finely chop the roasted vegetables by hand or use a food processor, then fold in the cilantro and green onions. The texture will be chunkier but still delicious.

How do I know when the vegetables are done roasting?

The tomatoes, peppers, and onion should be visibly blistered and charred in spots, taking 8–12 minutes on medium-high heat. The garlic will soften and smell fragrant.

Can I substitute fresh chili peppers for dried chili peppers?

Yes. Use 1–2 fresh serrano or poblano peppers instead of dried chilies. Add them to the pan with the other vegetables and roast until blistered.

How long does roasted salsa keep?

Store in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months; thaw before serving.

Is roasted salsa spicy?

Heat level depends on the jalapeños and dried chili peppers used. Remove jalapeño seeds for milder salsa, or use fewer dried peppers to reduce spice.