Roasted Salsa

This classic appetizer/accompaniment needs no introduction, as salsa is a pretty well known commodity. However, if you look past the jar (with all of its unpronounceable components) and embrace fresh ingredients, you’d be surprised at how easy it is to make a really tasty version in your own kitchen!

We served our salsa in our Giblet Tacos, but it will work with any of your favourite traditional style tacos…or simply as a dip for chips. Heck, you may wind up wanting to eat it with a spoon!

Time: 15 Minutes


  • Roma Tomato(es). You don’t need as many as you might think…we only used one.
  • Hot Pepper(s) of your choice. We used a jalapeno, but two serrenos works well instead.
  • Garlic. We used two cloves.
  • Ground Cumin
  • Fresh or Dried Cilantro
  • Salt
  • Lime Zest or A Squirt of Lime Juice


  • Rinse your tomato(es) and hot pepper(s), and dice them. The more hot pepper seeds you leave in, the spicier your salsa will be.
  • Peel your garlic, and slice it.
  • Add everything to a nonstick frying pan with no oil or butter, and heat. Cook for a few minutes until all of the aromas permeate the air. Then, add your salt cumin, and cilantro, and stir in while the heat is still on.
  • Transfer your ingredients to a blender/food processor/Ninja, and squirt in a little lime juice, or add some lime zest.
  • Pulse to chop everything. The longer you go, the smoother your salsa will be.
  • Plate over your favourite taco or dip some chips in, devour, and enjoy!


Leave a Reply