Roasted Taco Salsa
Chef Leah BurbackRoasted fresh veggies come together in a simple recipe to pair with the best tacos, corn tortilla chips, and much more. See notes to adjust heat level and check out our demo video!
Prep Time 5 minutes mins
Cook Time 7 minutes mins
Total Time 12 minutes mins
Course Appetizer, condiment, garnish, sauce, Side Dish, Snack
Cuisine Latin American, Mexican
Servings 1 pint
Equipment
- grill, oven or comal (cast iron roasting pan)
Ingredients
- Oil as needed
- 2 medium tomatoes roma, san marzano, or thick fleshed heirlooms
- 2 Serrano chiles see notes for spice level adjustments
- 2 medium onions
- 2 medium tomatillos
- 1/2 tblsp ground cumin
- 3 sprigs fresh cilantro substitute thyme or oregano if preferred
- 2 cloves garlic
- sea salt to taste
Instructions
- Char roast tomatoes, chiles, onion quartered and husked tomatillos
- Blend together with comin, cilantro, garlic and salt to taste.
Notes
Try this on the grill in the summer.
Add lime or thyme/oregano for flavor.Substitute a green or red bell pepper for a milder/sweeter version. Substitute a habanero for medium plus heat. Try a combination for more depth of flavor.Pair with your favorite tortilla chips and guacamole!
Add lime or thyme/oregano for flavor.Substitute a green or red bell pepper for a milder/sweeter version. Substitute a habanero for medium plus heat. Try a combination for more depth of flavor.Pair with your favorite tortilla chips and guacamole!
Keyword appetizer, burrito, cilantro, dips for chips, fresh herbs, fresh salsa, medium, mild, nacho, pasta sauce, peppers, salsa, spicy, taco, tomatillo, tomato, topping