Oven Roasted Salsa

I tend to prefer fresh salsas made with finely chopped raw ingredients. Last night, for a change, I made a blended salsa using roasted ingredients.

Poblano, jalapeño and Serrano chiles, tomatillos, onion, garlic and tomatoes were coated with olive oil, sprinkled with kosher salt and roasted in a 425ºF oven with fan. It didn’t take long.




The charred veggies and the liquid they exuded were transferred into a bowl and pulse blended briefly with an immersion blender. I knew before choosing to include the tomatoes that a red ingredient would result in a dirty orange color in the final product. I was going for flavor over appearance.




To the blended salsa I added crushed cumin seeds for flavor and a little turbinado sugar to balance the tartness of tomatillos. I didn’t add cilantro just yet because that would shorten the refrigerator life of the salsa.



Good Salsa!



7 thoughts on “Oven Roasted Salsa

  1. Yum…..I have recipes for roasted vegetables salsa and always thought the flavours of the veges would be more intensified because of roasting…..did it make a difference?

    Liked by 1 person

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