Roasted Roma Salsa

Ranelle Fisher-Storer


We make this all the time in our home! It is not too hot for the children & if you wanna 'heat it up', just add 1/2 sm. habenaro pepper. Goes great w/any spanish dish or freshly made tortilla chips. Enjoy Senoritas!


★★★★★ 1 vote

20-25 people
20 Min
25 Min


  • 20
    roma tomatoes
  • 1/2
    poblano pepper (remove seeds & ribs, if concerned about heat)
  • 1/2
    bell pepper of choice
  • 1
    jalapeno or serrano pepper (remove seeds & ribs, if concerned about heat)
  • 4
    garlic, peeled
  • 2 Tbsp
    extra-virgin olive oil
  • 2 tsp
    sea salt (or as desired)
  • 1 tsp
    cracked pepper (or as desired)
  • 1/2 bunch
    roughly chopped cilantro (1/2 c chopped)
  • 1/2 c
    roughly chopped red onion
  • 2 1/2 Tbsp
    freshly squeezed lime juice

How to Make Roasted Roma Salsa


  1. Lightly coat bell and poblano peppers with oil, set aside to be grilled. Wash all tomatoes and slice in half lengthwise. Make a small foil "boat" to hold the garlic on the grill. Grill peppers until skin is blackend, remove to glass dish, cover so the peppers continue to steam cook. After they cool 15 minutes or until you are ready for them, remove the skins, core and as much of the seeds as you want (I always take out the seeds from these large peppers, but not the small ones, but it's a personal preference). Roast garlic and jalapeno/serrano for 2-3 minutes but watch so they do not burn. Grill tomatoes on skin side only. Grill for 6-8 minutes or until skins are lightly blackened or just nicely browned, remove to a metal or glass pan.
  2. Since processing hot food can be explosive in food processors, let everything cool down for a few minutes. Place half the ingredients in the food processor and whirl until the consistency that YOU like. Adjust seasoning to your taste.

Printable Recipe Card

About Roasted Roma Salsa

Course/Dish: Salsas
Dietary Needs: Vegetarian
Hashtags: #organic #GFCFSF

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