Roasted Salsa
A delicious roasted salsa made with a variety of chile peppers and tomatoes, perfect as a dip or condiment.
Ingredients
- olive oil cooking spray (1 pinch)
- Roma tomatoes (7 )
- Anaheim chile peppers (2 )
- jalapeño chile peppers (2 )
- poblano chile pepper (1 )
- onions (2 )
- garlic cloves (2 )
- chopped fresh cilantro (2 tablespoons)
- apple cider vinegar (2 tablespoons)
- lime (1 )
- dried oregano (0.75 teaspoon)
- ground cumin (0.75 teaspoon)
- kosher salt (0.75 teaspoon)
- ground black pepper (0.75 teaspoon)
- celery salt (0.5 teaspoon)
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.
- Arrange tomatoes, cut-sides down, in roasting pan; add Anaheims, jalapeños, and poblano, skin-sides up. Add onions and garlic to roasting pan; coat vegetables with cooking spray.
- Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
- Combine roasted vegetable mixture, cilantro, cider vinegar, lime juice, oregano, cumin, kosher salt, black pepper, and celery salt in the bowl of a food processor; pulse until desired consistency is reached. Refrigerate salsa in an air-tight container.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 12
- fat: 0 g
- sats: 0 g
- carbs: 3 g
- fibre: 1 g
- protein: 0 g
- salt: 0.07 g