Countrywide Farmers Markets ~ A Peek Into Tucson, AZ: Roasted Salsa – It Has A Kick!

  • Author: Halle Cottis
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 24 servings 1x
  • Category: appetizer, sauce
  • Method: oven
  • Cuisine: mexican


  • 56 ripe red tomatoes
  • 3 cloves of garlic
  • 1/2 white or red onion OR 1 bunch of green onion
  • 25 serrano or jalapeno peppers (depending on how much kick you want)
  • 1/4 cup roasted chiles (or you can roast raw chiles with the rest of the ingredients, but I LOVE the fire-roasted flavor from the ones at my local market.
  • 1/2 cup olive oil
  • 1/2 bunch of cilantro
  • juice of 23 limes
  • sea salt to taste


  1. Preheat the oven to 350ºF.
  2. Wash the vegetables. Lay the first 4 ingredients on a cooking sheet that has an edge to keep the oil from dripping. Or, if you’re using raw chiles, they’ll go on the pan as well.
  3. Coat the vegetables with olive oil and rub the olive oil around the surface of the tomatoes, especially.
  4. Place in the oven for 20-30 minutes. The tomatoes should be slightly browned and bubbling.
  5. Take everything out before the onions get too dark.
  6. Let cool for up to 15 minutes, then use either a food processor or blender to mix ingredients together.
  7. Mix in cilantro and lime, then add salt to taste. Easy right?


  • Serving Size: 1/2 cup