Roasted Vegetable Salsa

Nothing beats a big bowl of fresh homemade roasted vegetable salsa! This has a nice fresh flavor and can be made as hot as you want by using more or fewer jalapenos.

Roasted Vegetable SalsaThe Hubby and I both prefer a less chunky version of salsa, and I blend everything in a large food processor. And the salsa has developed over the years and I discovered that I love roasting the veggies beforehand. I like to mix up my peppers too, I’ve added a dried guajillo and ancho pepper, along with canned ancho chili, or used hatch peppers. Other times I’ve roasted fresh poblanos if I can find them.

The tomatoes roast very quickly, followed by the tomatillos and peppers. Make sure to keep an eye on them! I think roasting the vegetables is my number one choice for salsa. Roasting adds a smokey hint to the salsa, bringing it up a notch. I like to place the veggies under the broiler in my Ninja-8-in-1 (or oven) until charred or char over the flames on a gas stove. Due to the “liquidy” nature of the tomatoes and tomatillos, just roast everything on a foil lined pan.

Roasted Vegetable Salsa

Roasted Vegetable Salsa


  • 3 1/2 lbs tomatoes
  • 2 small onions cut into thick slices before broiling
  • 2 small heads garlic
  • 2 large poblano peppers
  • 3-4 jalapeno peppers
  • 2 yellow peppers
  • 2 orange peppers
  • 1 lb tomatillos
  • 14 grams fresh oregano
  • 10 grams fresh basil
  • 1 tsp dried oregano
  • 2 limes juiced
  • 4 teaspoons tajin seasoning
  • 4 teaspoons cumin
  • 2 cans Italian seasoning tomato paste
  • 1 small bunch fresh cilantro
  • 2 teaspoons sea salt
  • 2 teaspoons herb pepper mix*


  • Slice the onion into thick slices, leave the skin on. Heat the BBQ or broiler to high. Roast off the vegetables, turning or flipping to get a consistent char. (I like to put the tomatoes and tomatillos on a tray so the juices will be kept as well.)
  • Put the peppers in a bowl, cover with saran wrap and set aside.
  • Remove the outer ring of the onions and give a rough chop and place in the food processor.
  • Remove the skins and seeds from the peppers, and squeeze the garlic out of the skin, and place in food processor.
  • Remove the skins from the tomatoes, placing them and all the remaining ingredients into the food processor.
  • Blend until well mixed, then proceed to add more salt, seasonings, or lime juice according to taste.


* I like the Mrs. Dash style of herbs and pepper mix, no salt added.
Salsa works great if you want to can it! (Makes 6 filled 500ml jars and 1 about 3/4 full.) Put the jars in your canning pot, fill it with hot water, and bring to simmer. Put the lids and screw tops into a small pot of gently simmering water. When the salsa is ready, pull a can out of the hot water, fill with salsa, wipe the rims clean, and put the lids on tight. Place the jars back in the water, making sure they are covered with water. Let bathe in the simmering water for 7 minutes. Remove and let cool. They will seal and keep for a later day!
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    1. I would triple the recipe to get a few big pickle jars worth out of it! It is quite delicious and you may go through it quickly. 😉

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