Roasted Roma Salsa

I’ve never made my own salsa before, but since I have a garden now, I figured it’s time I better start! This was pretty simple and it tasted great!

10 Roma tomatoes (keep skins on)
1 medium to large onion (chop into chunks)
1 jalapeno pepper- leave whole (for less spicier, use half or omit altogether)
2 garlic cloves (leave whole with skins on)



Place on cookie sheet and roast in the oven under the broiler for 10-15 minutes. Keep a close eye on it and take out once the skins begin to char.

Allow to cool and then peel skins off of garlic. Place in food processor and blend together.

Salsa Prep

1/4 tsp cumin
1/4 tsp salt
1/4 tsp pepper
squeeze half a lemon or about 1 tsp
1/2 tbsp organic sugar
1 tbsp freshly chopped cilantro (more or less depending on your liking)

Blend once more and you’re all set!

Blending Salsa


I made 2 different batches with this since it comes out a bit spicy for me, so I defrosted a little frozen organic mango (about 1 cup) to cool it down and added it to the food processor. It tasted awesome! I was able to get 3 jars out of this recipe. I made this 5 days ago and it’s all gone! Time to get back to the garden and pick some more roma tomatoes!

Salsa Canned

Leave a Reply