Roasted Salsa

Name: Roasted Salsa
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 32 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 2 whole Anaheim Chile; 2 tbsp Apple Cider Vinegar; 0.75 tsp Black Pepper; 0.5 tsp Celery Salt; 0.75 tsp Dried Oregano; 2 tbsp Fresh Cilantro; 2 cloves Garlic; 0.75 tsp Ground Cumin; 2 whole Jalapeño Pepper; 1 whole Lime Juice; 1 spray Olive Oil Cooking Spray; 1 whole Poblano Pepper; 7 whole Roma Tomato; 0.75 tsp Salt; 2 whole Yellow Onion

This roasted salsa delivers deep, smoky flavor from charred Roma tomatoes and a trio of Anaheim, jalapeño, and poblano chiles, rounded out with onions and garlic. Lime juice and cider vinegar brighten the heat, while oregano, cumin, and a pinch of celery salt add warm, savory balance. Serve it with chips, tacos, grilled meats, or eggs whenever you want a vibrant, fire-kissed kick.

Prep15 mins
Cook40 mins
Serves32
DifficultyEasy

1

Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat it with cooking spray.
2

Place the tomatoes, cut-sides down, in the prepared roasting pan; add the Anaheims, jalapeños, and poblano, skin-sides up. Add the onions and garlic to the pan; spray the vegetables with cooking spray.
3

Roast in the preheated oven until the tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Let cool for 10 to 15 minutes, leaving the skins on the tomatoes and chile peppers.
4

Combine the roasted vegetable mixture, cilantro, cider vinegar, lime juice, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor bowl; pulse until it reaches the desired consistency. Refrigerate the salsa in an airtight container.