Homemade Roasted (or not) Salsa

Side Dish

If you have just a few minutes of your life to make homemade salsa, I promise you’ll never buy it from the store again. Nothing taste better, or fresher, than making your own at home. You can roast it prior to throwing all ingredients together in a food processor. Or, leave ingredients fresh without roasting. I prefer the fresh. The fam prefers the roasted. Either way, oh so yum!


6 tomatoes on the vine, chopped in half

1 sweet onion, roughly chopped

4 fresh jalapeño, keep whole, just toss the stem

1 large clove garlic (wrap in foil, cur off top, drizzle with olive oil if roasting OR toss 6 large cloves into your food processor if making fresh salsa)

1 tablespoon oil (if roasting)

1 bunch cilantro

Juice and zest of 2 limes

1 teaspoon kosher salt

2 teaspoons fresh cracked black pepper


Preheat oven to 350. 

On a cookie sheet add chopped tomatoes, onion, 3 of the 4 jalapeños, and one large head of garlic wrapped in foil and drizzled with olive oil). Roast in the oven for 30 minutes. Set aside when cooking time is done. 

To make roasted or fresh salsa, throw all ingredients in to a food processor and blend until desired consistency is reached. If you are making the roasted version, squirt roasted garlic cloves from the foil into the mix. And, I always like to throw in 1 fresh/unroasted jalapeño in at the end. Blend everything together whether you are making the roasted or the fresh. 

Add to mason jars and store in your fridge for up to a week. If it lasts that long! 😋