Fresh Roasted Salsa – a delicious recipe with tomatoes, chilies, garlic, onion, lime, cilantro. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Broil the tomatoes with their skins on until blackened on all sides, about 10 minutes.
2
Meanwhile dry pan fry the peppers and garlic (also with their skins on) until blackened, about 10 mins for the peppers and 15 for the garlic.
3
Take tomatoes out and remove skins; allow to cool.
4
Chop tomatoes in a bowl or put in a food processor to get the right consistency.
5
De-seed the peppers and chop finely; remove the garlics skins and mince.
6
Cut up the onion.
7
Add peppers, onion, and garlic to tomatoes along with the juice of one lime.
8
Add chopped cilantro per your preference, a dash of pepper and a teaspoon or so of salt.
9
Taste and change according to your preferences.
176
kcal
Calories
40
g
Carbs
8
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 10 tomatoes, 3 chilies (jalapeno, or thai chilis are fine), 3 garlic cloves, 1 small onion, minced, and more.
Yes, Fresh Roasted Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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