Cold Weather Salsa
Warm up chilly evenings with this vibrant and smoky Cold Weather Salsa, a roasted twist on the classic dip that’s perfect for fall and winter gatherings. Featuring oven-roasted Roma tomatoes, red bell pepper, yellow onion, and garlic, this salsa offers a cozy depth of flavor enhanced by smoked paprika and cumin. A touch of jalapeño adds a gentle heat, while fresh lime juice and cilantro brighten every bite. This easy recipe comes together in under an hour and can be served warm or at room temperature, making it a versatile companion for tortilla chips, tacos, or even hearty winter meals. Whether you're entertaining guests or enjoying a quiet night in, this roasted salsa is a must-try for anyone seeking comforting yet bold flavors. Perfect for cozy appetizers, party dips, or creative meal toppings!
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Recipe Information
Ingredients
- 6 whole Roma tomatoes
- 1 whole red bell pepper
- 1 medium yellow onion
- 4 whole garlic cloves
- 1 whole jalapeño pepper
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro
Instructions
Preheat your oven to 425°F (220°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
Wash the Roma tomatoes, red bell pepper, jalapeño pepper, and yellow onion. Cut the tomatoes in half, quarter the onion, and remove the stems and seeds from the red bell pepper and jalapeño.
Place the tomatoes (cut side up), red bell pepper, onion, and whole garlic cloves on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of salt, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Toss everything gently to coat.
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are soft and slightly charred on the edges. Remove from the oven and allow to cool slightly.
Once the vegetables are cool enough to handle, transfer them to a food processor or blender. Add 2 tablespoons of lime juice and 0.5 teaspoons of black pepper.
Pulse the mixture a few times until you reach your desired consistency. For a chunkier salsa, pulse less frequently. For a smoother salsa, blend longer.
Taste the salsa and adjust seasoning if necessary. If you prefer more heat, you can add a small portion of the jalapeño seeds or an additional jalapeño.
Chop the cilantro finely and stir it into the salsa.
Transfer the salsa to a serving bowl, garnish with additional cilantro if desired, and serve warm or at room temperature with tortilla chips, crackers, or as a topping for your favorite dishes.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 19.8 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1600 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
