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Roasted Red Salsa

Roasted Red Salsa

Roasted Red Salsa

Roasted Red Salsa


½ medium yellow onion cut into quarters

4 ripe Roma tomatoes halved

1 jalapeno pepper, halved (seeds removed if you like a mild salsa)

3 cloves garlic

½ tbsp. salt

1 tsp. apple cider vinegar

¼ cup of fresh cilantro coarsely chopped


Preheat the oven to 425 degrees F. Line a baking tray with aluminum foil.

Put all vegetables in a single layer on the prepared baking tray and bake for 10 to 15 minutes until veggies are starting to brown.

Remove from heat and let cool for 2 to 3 minutes.

Add all veggies and remaining ingredients to the bowl of the food processor and process until you reach ideal salsa consistency.

Season to taste and chill for 20-30 minutes before serving.

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