Homemade Roasted Mild Salsa Recipe
In celebration of Cinco de Mayo and really any day we love us some Salsa!
When we have time we love making foods from scratch and using fresh ingredients, like this delicious Salsa Recipe. It’s easy to make and always a hit at home.
I don’t know about you, but my family loves to go to a good Mexican restaurant when we can. Our favorite restaurant is just down the road and the food is amazing. They always have hot tortilla chips and fresh, homemade salsa on the tables. Who doesn’t love that pureed goodness? Sometimes, it can be a little too spicy for some of my family members, however, everybody is different.
I decided that I wanted to learn how to make salsa for my family because they love it so much. I can and I do buy it in the store, but making it at home has a certain something to it. You know what is in it, you know where the veggies came from (mine come from the grocery store)…and you can also make it as mild or as hot as you personally like. I also love fire roasted or just roasted veggies. So, I decided to put the two together and make Roasted Mild Salsa.
Since my life is crazy, like so many others out there, I wanted something simple and easy to make, but know when I’m finished, it’ll be mouthwatering and delicious. Roasting veggies in the oven is not nearly as hard as I thought it was going to be.
I took my tomatoes, onion, garlic, and jalapeño pepper and put it on a baking tray. I did use a non-stick liner because I hate to scrub pans. I did cut the tomatoes in half longways, as well as cut the tops off. The pepper I left whole and I quartered the onion. The garlic…I shouldn’t have roasted that. So, just leave that out if you don’t know how to do it. You don’t want burned bitter garlic in your salsa.
I put my veggies in my oven at broil temperature (500 degrees) and let them roast about 20-25 minutes or until they look like the picture below. You’ll be able to smell the yumminess.
I let the veggies cool and cut up some cilantro…about 1/2 cup chopped. I also pealed the garlic, about 4 cloves. Because they are all going into the blender, there is no need for dicing and fine chopping. The blender is going to be doing all the work.
Once the veggies cooled slightly, take and slide them all into your blender with about 3-4 tablespoons of lime juice. That’s about 2 full limes and to make more juice come out when you squeeze them, roll them between the counter top and your palms, pressing down on them.
Here’s a note about the pepper: Cut open and remove the ribs and the seeds. The ribs and seeds are where the heat is, so if you’d like a spicy salsa, leave some seeds. Otherwise, you should remove as much of them as possible. You can even rinse the open pepper under running water to make sure you have all the seeds out.
Add a pinch of cumin to the mix, salt and pepper to taste. Also, this is where you add the cilantro….if you like it, leave it in chunks. If you don’t want to taste large pieces, go ahead and blend it with your roasted veggies. There is no need for sugar in this recipe because roasting the tomatoes brings out their sugars.
To make it easy for you to print this recipe and try it out, just print the sheet below for all of the ingredients and instructions on one page 🙂
So, for your next Taco Tuesday or Cinco de Mayo celebration, try making your own salsa, roasted veggie style. It does take a little work, but in the end, it’s so worth it. YUM!
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