Roasted Salsa, Two-ways

Roasted Salsa, Two-ways

Homemade salsa costs a fraction of what you'd pay at the store and the flavor is infinitely controllable. Like it hot? Add more peppers. Like it mild, remove the seeds. It's all up to you.


Verde: 6 medium tomatillos, husks removed, washed and quartered
Roja: 4-6 canned tomatoes*
1-2 jalapenos
1-2 habaneros (optional)
6 garlic cloves, peeled
1/4 onion, cut into large chunks
juice of half a lime
cilantro, to taste
salt olive oil


Position a rack in the upper third of the oven and preheat to 450 degrees. Liberally salt and oil the tomatillos (for salsa verde), peppers, onions and garlic and set on a baking pan. Roast, turning occasionally until softened and slightly charred, about 15 minutes. When done, let the vegetables cool until you are able to handle them.

Stem the peppers. Remove seeds if you prefer less heat. Add roasted vegetables (and tomatoes if making salsa roja) and remaining ingredients to bowl of food processor. Pulse a few times to get things going, then process until evenly chopped, but still somewhat coarse, about 1 minute. Scrape down bowl, check seasoning and pulse a few more times.

Pour into strainer to drain off some of the juices, then pack in an air tight container and store in the refrigerator up to two weeks.

*If using fresh tomatoes, roast whole plum tomatoes with peppers and remove skin before processing.

Yield: approx. 2 cups

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