Roasted Tex-Mex Salsa – a delicious recipe with Tomatoes, Jalepeno Peppers, Salt. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Slice tomatoes in half lengthwise and place cut side down on sheet pan. Put under broiler for 13-15 minutes, until fully cooked. When cooked, place into food processor (include the blackened skins and all the juice)
2
Cut stems off peppers. Cut in half lengthwise. Remove half of seeds and white ribbing of the peppers for a medium heat. Adjust upward or downward for your own desired heat level. Place cut side down on sheet pan and place under broiler for 15-17 minutes. Remove to food processor with tomatoes and add salt.
3
Process for 30 seconds to a minute. Best if you let it set and cool for 2-4 hours befor serving.
4
Makes approx 1 quart of salsa
19
kcal
Calories
4
g
Carbs
1
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 3 ingredients. The key ingredients include: 3 lbs----Roma Tomatoes, 3/4 lb---Jalepeno Peppers, 1 Tbsp--Kosher Salt.
Yes, Roasted Tex-Mex 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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