What Makes This Recipe So Good
Roasted salsa is a total game-changer recipe. It has all the fresh, bold flavors you love in regular salsa, but almost all the ingredients are roasted first to give them a deep, rich, smoky flavor.It goes so well with so many dishes! I throw together a batch of salsa anytime we make Shredded Chicken Tacos, Crispy Cheesy Refried Bean Tacos, Bell Pepper Nachos, Easy Cheesy Salsa Chicken, Bean and Cheese Taquitos… or even just a basket of crispy air fryer tortilla chips.If you have a party or just a friends’ night coming up, roasted salsa is a great prep option. Make your salsa up to two days in advance, and serve it chilled or at room temperature with a pitcher of cucumber margaritas.
Chef’s Tips
The spiciness of your roasted salsa will depend on how many seeds you leave in the jalapeños! For a mild salsa, remove all the seeds. A medium heat level? Remove the seeds from only one jalapeño. For a really hot salsa, don’t remove any jalapeño seeds at all.All the smokiness comes from the blackened skins of the vegetables, so don’t skimp here. The darker the veggies, the more intense and deep the smoky flavor will be. Just be careful not to burn them!When you’re processing the salsa ingredients, stop periodically and scrape down the sides of the food processor bowl with a silicone spatula. That’ll give you a smoother, more uniform consistency throughout. Don’t over-process, though – you want a roasted salsa, not a roasted tomato sauce.
More Tasty Appetizers
Creamy Queso Blanco (Restaurant-Style)Corn SalsaGuacamole Dip (Restaurant Style)Beer Cheese Dip4-Ingredient Chili Cheese Dip
