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Smoky Roasted Salsa

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
65 min
SERVINGS
32 servings
Smoky Roasted Salsa
Ingredients
  • olive oil cooking spray
  • 7 roma tomatoes, halved and cored, or more to taste
  • 2 Anaheim chile peppers, halved lengthwise and seeded
  • 2 jalapeno peppers
  • 1 poblano chile pepper, halved lengthwise and seeded
  • 2 onions, quartered
  • 2 garlic cloves, peeled
  • 1 lime, juiced
  • 2 tablespoons chopped fresh cilantro, or more to taste
  • 2 tablespoons cider vinegar, or more to taste
  • 3/4 teaspoon dried oregano, or more to taste
  • 3/4 teaspoon ground cumin, or more to taste
  • 3/4 teaspoon kosher salt, or more to taste
  • 3/4 teaspoon ground black pepper, or more to taste
  • 1/2 teaspoon celery salt, or more to taste
Instructions
1
Heat your oven to 450 degrees Fahrenheit (230 degrees Celsius). Cover a roasting pan or baking sheet with aluminum foil and spray cooking spray onto it.
2
Place tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add sliced onions and minced garlic to the roasting pan. Spray the vegetable mixture with cooking spray again.
3
Bake in the preheated oven until the tomato and chile pepper skins are blistered and charred, taking around 40 to 45 minutes. Remove from the oven and let it cool for 10 to 15 minutes, keeping those skins intact.
4
Mash the tomato-chile pepper mixture, lime juice, chopped cilantro, cider vinegar, dried oregano, ground cumin, kosher salt, black pepper, and celery salt in a food processor using short pulses until you reach your desired consistency. Store the salsa in an airtight container in the refrigerator