Cooked Veggie Salsa
Transform your salsa game with this vibrant and smoky Cooked Veggie Salsa, a roasted twist on the classic dip that’s loaded with bold, fresh flavors. Juicy Roma tomatoes, sweet red bell pepper, caramelized onion, and a hint of heat from roasted jalapeño come together with fragrant cilantro, zesty lime juice, and warming cumin to create the ultimate crowd-pleaser. The key to its rich depth of flavor lies in roasting the vegetables until perfectly charred, unlocking their natural sweetness and smoky undertones. Whether served with crunchy tortilla chips, spooned over tacos, or paired with grilled meats, this homemade salsa is robust, versatile, and ready in just 30 minutes. Perfect for parties, meal prep, or a flavorful snack, this healthy veggie-packed dip is a must-try for salsa lovers!
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Recipe Information
Ingredients
- 4 whole Roma tomatoes
- 1 whole Red bell pepper
- 1 medium Yellow onion
- 3 whole Garlic cloves
- 1 whole Jalapeño
- 2 tablespoons Olive oil
- 0.5 cup Cilantro leaves
- 2 tablespoons Lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
Wash the vegetables: Tomatoes, red bell pepper, yellow onion, jalapeño, and garlic cloves. Pat them dry with a clean towel.
Cut the onion in half, leaving the skin intact. Leave the rest of the vegetables whole.
Place the tomatoes, red bell pepper, onion (cut-side down), jalapeño, and garlic cloves (unpeeled) onto the prepared baking sheet.
Drizzle olive oil evenly over the vegetables, ensuring they are lightly coated.
Roast the vegetables in the preheated oven for 15-20 minutes, or until the tomato skins blister, the pepper and jalapeño develop charred spots, and the onion starts to caramelize.
Remove the tray from the oven. Allow the vegetables to cool slightly for handling.
Peel the garlic cloves and discard the skins. Remove the stems from the jalapeño and red bell pepper. For less heat, you can deseed the jalapeño at this step.
Transfer the roasted vegetables, garlic, and any juices from the baking sheet into a food processor or blender.
Add the cilantro leaves, lime juice, ground cumin, kosher salt, and black pepper to the blender.
Pulse the mixture a few times for a chunky salsa, or blend longer for a smoother consistency. Adjust the seasoning to taste, adding more lime juice or salt if desired.
Transfer the salsa to a serving bowl or airtight container. Allow it to chill in the refrigerator for at least 15 minutes before serving, allowing the flavors to meld.
Serve the cooked veggie salsa with tortilla chips, or use it as a topping for tacos, grilled meats, or scrambled eggs. Enjoy!
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 676 mg | 29% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 18.7 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1899 mg | 40% | |
*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.
