Kitchen notes · a little help before you start
Homemade Roasted Red Salsa
Homemade Roasted Red Salsa is made with yellow onion, ripe Roma tomatoes, and jalapeno pepper.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 45 min
- Original yield
- Serves 6
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch
- Cuisine
- Mexican
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Keep the specified layer
Arrange the food as directed and check that the pan or basket has enough space.
2. Allow for chilling
Include the chilling step when deciding when to start.
3. Preheat as directed
Have the oven at the specified temperature for its cooking step.
Get to know the ingredients
medium yellow onion (cut into quarters)
In the method: Preheat the oven to 425 degrees F.
ripe Roma tomatoes (halved)
In the method: Preheat the oven to 425 degrees F.
jalapeno pepper, halved (seeds removed if you like a mild salsa)
In the method: Add all veggies and remaining ingredients to the bowl of the food processor and process until you reach ideal salsa consistency (some like it chunkier than others).
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: ½ medium yellow onion (cut into quarters)Ingredient note
Source: 4 ripe Roma tomatoes (halved)Ingredient note
Source: 1 jalapeno pepper, halved (seeds removed if you like a mild salsa)Ingredient note
Source: 3 cloves of garlicIngredient note
Source: ½ Tablespoon of brown sugar (or agave or maple syrup)Ingredient note
Source: ½ teaspoon of saltIngredient note
Source: 1 teaspoon of apple cider vinegar (or white vinegar or lime juice)Ingredient note
Source: ¼ cup of fresh cilantro (coarsely chopped)
How to make it
0 of 3 steps completeMake room for Homemade Roasted Red Salsa
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Season to taste and chill for 20-30 minutes before serving.
A little more help as you go
Prepare the first additions
Set out the ingredients needed for the first cooking step.
Allow for cooling
Include the cooling stage before the next step.
Follow the blending step
Prepare the blending equipment before that stage of the recipe.
A few questions you might have
What should I prepare first?
Set out the oven and food processor. Start with this step: Preheat the oven to 425 degrees F.
Which preparation step should I plan for?
Arrange the food as directed and check that the pan or basket has enough space.
What check should I look for as it cooks?
Lay all of the vegetables in a single layer on the prepared baking tray and bake undisturbed for 10 to 15 minutes until veggies are starting to brown.
Is there another preparation step to plan for?
Set out the ingredients needed for the first cooking step.
Additional recipe notes
Even sized : Choose tomatoes of the same size as much as possible and slice them into equal proportions, so they roast evenly in the oven. Adjust texture : You can make your salsa chunky by reducing the blending time, or you can make it very smooth by blitzing the veggies longer. Add spices/smokiness : I like to add in a bit of chipotle pepper or smoked paprika for some smokey flavor. You can also roast veggies longer until you see some blistered, charred spots to add a natural smokey taste. Add fruit : You can also add some fruit to brighten it up. Mango and pineapple are both great. Simply cut them up and roast them with the veggies. However, if you are adding these to your salsa roja, omit the sugar to keep it from becoming overly sweet. Let it rest : Letting your salsa rest and chill is important to allow all the flavors to mesh together properly.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: plantbasedonabudget.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.