Roasted Garden Fresh Salsa

Roasted Garden Fresh Salsa Recipe

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Jamie Wise


We discovered that while fresh tomatoes give a remarkable fresh taste, they don't pack a super tomato punch unless they have been heated in some way. If you can't roast a few of your own, a good can of diced tomatoes is a quick & easy substitute to give a really rich tomato flavor to back up the palate in this semi-fresh tomato salsa. I hope you enjoy!


★★★★★ 1 vote

30 Min


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6-9 medium
ripe tomatoes (6 if using a can of diced, 9 if roasting your own)
1 medium
sweet onion
2 clove
1/4 c
fresh cilantro leaves
3 Tbsp
fresh lime juice
bell pepper - any color
jalepeno pepper (use half for mild - full for spicy)
1/2 tsp
ground cumin
1 1/2 tsp
1/8 tsp
crushed red pepper flakes
1 dash(es)
ground black pepper


1 can(s)
diced tomatoes with juices

How to Make Roasted Garden Fresh Salsa


  • 1Prepare the fresh ingredients. Wash, core and quarter your tomatoes. Peel the onion and quarter. Peel the garlic and slice off the end. Slice the jalepeno into rounds. Core & quarter the bell pepper. Juice the lime. Remove stems from cilantro.
  • 2Roast the tomatoes: Place 1/3 of the prepared tomatoes face up in a shallow baking dish and roast under the broiler or in a grill until lightly blackened. Let cool enough to handle and then remove the skins. Cool to room temperature while moving on to the next step.
  • 3In a food processor, place spices, herbs, onion, garlic, & peppers and pulse until finely minced. (You may pulse to your own desired consistency - we like the flavor without having to bite into a large piece of spicy pepper, onion or garlic so we keep it chopped fine.)
  • 4Now add a can of diced tomatoes or cooled roasted tomatoes and pulse till well combined. (This is sort of the base - then you will add the fresh to make it more chunky.)
  • 5Next, add half of your fresh tomatoes and pulse. Keep in mind that they will be pulsed in one more step. If you like your tomatoes more chunky then only pulse 3 or so times.
  • 6Add the remaining fresh tomatoes and pulse to desired end texture. Serve with tortilla chips!
    I like to drain out some of the liquid from the salsa through a fine mesh sieve. I freeze that liquid to add to chili in the winter months - it is fantastic!

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