Roasted salsa has a unique flavor, thanks to the caramelized vegetable sugars and burnt bits of veggie flesh and peel that develop during roasting. When making a roasted salsa, it’s important to balance the bitter flavor notes by adding a squeeze of acid (maybe some freshly squeezed orange or lime juice) and some freshness from a leafy herb such as cilantro
Ingredients
- 1 poblano pepper, halved and seeded
- 1-2 medium jalapeños (depending on desired heat)
- 2-3 sweet red mini peppers
- 1 medium banana pepper
- ½ medium sweet white onion, quartered
- 4 whole green onions
- 4 large tomatoes, quartered
- 12-14 large cherry tomatoes
- 2 ounces cilantro (½ c packed or to taste)
- 2 ounces fresh squeezed lime juice
- 1 teaspoon kosher salt, more to taste
Preparation
Preheat the oven to 425°F. Spray a rimmed half sheet baking sheet with nonstick cooking spray. Arrange the peppers, tomatoes, and onions in a single layer on the prepared sheet pan and place into the preheated oven. Roast for 25-35 minutes or until the vegetables are tender and charred on the tops and sides.
When roasting is complete, remove the pan from the oven and let it cool for 5 minutes before placing the vegetables into a blender or food processor. Add remaining ingredients to the blender and pulse to desired consistency. Taste and add additional lime juice and salt according to your preferences. This salsa can be refrigerated for up to 10 days. Note: This salsa is delicious served warm or cold. If this salsa is too thick, drizzle filtered water into the salsa while pulsing the food processor.
