Oven Roasted Salsa

Posted by in 4th of July, Cooking, Dips, Snacks, Super Bowl Sunday | 0 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Tuesday!!

 

 

 

 

 

 

If there is one recipe I can never get enough of, it’s homemade salsa. While still getting my feet wet in the world of cooking, this was one of the first recipes I explored. If you have an affinity for salsa like I do, you always have some on hand.. While buying a ready made option can be more practical if you’re crammed for time making it from scratch is as easy as 1, 2, 3 and packs so much ore flavor!!

 

So why make your own?

 

In addition to the flavor being more memorable it’s actually more cost effective in that you get more for your money, you can modify the flavor to cater to your preferences and you also don’t have to worry about any preservatives in your food. Believe it or not, even fresh made salsa has preservatives to extend the shelf life. 

 

 

 

 

 

 


 

I simply love everything about this recipe! It’s quick, easy, affordable, packs tons of veggies, tons of flavor, you can add spices if you like, it’s perf for any season, perf for entertaining, can easily be made in bulk, and pairs well with countless dishes!

 


 

 

If you’re searching for the perf snack that will please anyone and everyone, vegan or not, you need this classic recipe for Oven Roasted Salsa!

 

 

 

 

 

 

 

 

 

 

 

Why this recipe rocks: 

 

 

 

 

Quick

Easy 

Affordable

Veggie Packed

Flavor Packed 

Perfect for any season 

Can easily be made in bulk

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe Tutorial 

 

 

 

 

 

Print
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Oven Roasted Salsa


  • Author: Eat Drink Shrink
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 cups 1x

Ingredients

Scale
  • 1 whole white onion, quartered
  • 45 vine ripe tomatoes, quartered
  • 1 jalapeno, sliced in half, seeds removed
  • 5 garlic cloves
  • 1 tsp sea salt
  • 1 whole lime (juice)
  • 15 sprigs of cilantro
  • Olive oil as needed

Instructions

  1. Set the oven to 450.
  2. Quarter onions and tomatoes, cut jalapeño lengthwise, and wrap garlic bulb in aluminum foil with a drizzle of olive oil.
  3. Drizzle olive oil over all of the veggies and sprinkle with salt and pepper.
  4. Bake for 15-20 minutes (little burnt crispys are good, adds flavor, but you can remove them to prevent burning.
  5. Remove the roasted garlic and set oven to broil. Broil for 10-15 until charred.
  6. Let cool, place in a food processor with lime juice, cilantro, and additional salt. Blend until smooth.

Notes

You can also add cumin, apple cider vinegar or adobo sauce and peppers!

  • Category: Salsa
  • Cuisine: Snacks/Sides

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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  1. Salsa Verde | Eat. Drink. Shrink. - […] have to try this seamless recipe as I find that it’s more fun to make than my traditional oven…

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