Salsa Recipes Made from Home

Smoky Roasted Salsa

Recipe Index:
   Sizzling A thru C    Tasty D thru F    Hot G thru I   Spicy J thru M
  Fresh N thru R   Burning S thru T    Tangy U thru Z

General Salsa Making Tip: Once you have made your salsa, it is best not to serve it immediately. Store the salsa in a sealed container in your refrigerator for two or more hours. Overnight is even better. This allows the different flavors in the salsa to blend creating a much better flavor.

Recipe Index

Sizzling A  thru  C
Tasty D  thru  F
Hot G  thru  I
Spicy J  thru  M
Fresh N  thru  R
Burning S  thru  T
Tangy  U  thru  Z


Smoky Roasted Salsa

3 Cloves garlic -- peeled
1 Medium onion -- quartered
3 Large tomatoes
1 canned chipotle chile in adobo sauce
1/4 Cup lime juice
2 Tablespoons salad oil
1/4 Cup fresh cilantro leaves -- packed

Place a 10 to 12 inch uncoated frying pan over high heat. Add garlic, onion, and tomatoes. Cook, turning often with tongs, until charred on all sides (about 10 minutes).

Remove from pan and let cool. Cut tomatoes in half crosswise and discard seeds. In a blender or food processor, combine vegetables, chipotle, lime juice, oil and cilantro; whirl to desired consistency.

Makes 3 cups.

More Easy Homemade Salsa Recipes

Salsa Tip: Always use fresh oils. Like spices, oils lose their flavor over time and some can go rancid if kept too long.

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