Roasted Salsa Recipe

Roasted Salsa
Sergio Mendoza Hochmann / Getty Images
Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Servings: 32 servings
Nutritional Guidelines (per serving)
22 Calories
0g Fat
5g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 32
Amount per serving
Calories 22
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 97mg 4%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Protein 1g
Calcium 26mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The flavors of roasted tomatoes, onions, chiles, and garlic add a layer of delicious smokiness to this spicy salsa.


  • 1 lb. large red chiles
  • 2 lb. tomatoes (ripe, stems removed)
  • 6 garlic cloves (husk removed)
  • 1 red bell pepper
  • 1 tsp. salt
  • 1 cup cilantro leaves
  • 1 onion (peeled)

Steps to Make It

  1. Gather the ingredients.

  2. Roast the chiles and bell pepper by placing them under a hot broiler or on a hot grill or on a hot comal. Turn them frequently until all the skin is charred. 

  3. While the chiles are blackening, slice the onion into 3 to 4 large slices (discard the stem and bottom piece) and place under the broiler or grill until browned (not blackened.)

  4. Remove the charred skins from the chiles and pepper as well as the seeds and the entire stem. Place in a food processor with the rest of the ingredients and pulse until the ingredients are finely chopped and well incorporated.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

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