The charred tomatoes and peppers add a nice flavor to this salsa.

Advertisement

Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.

    Advertisement
  • Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.

  • Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.

  • Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.

Cook's Notes:

Leave seeds in the jalapeno peppers for a hotter salsa.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

11.6 calories; 0.4 g protein; 2.6 g carbohydrates; 0 mg cholesterol; 70.3 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/26/2016
Hee Haw! I left the seeds in the peppers! This is good salsa! The tomatoes and peppers were done in 20 - 25 minutes. I used parchment on the pan as aluminum and the acid from the tomatoes can leave a funky flavor. While the tomatoes and peppers were roasting I loaded the blender with the other ingredients so the whole thing only took about 30 minutes. I would suggest letting it cool and the flavors mingle before serving. Read More
(4)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/26/2016
Hee Haw! I left the seeds in the peppers! This is good salsa! The tomatoes and peppers were done in 20 - 25 minutes. I used parchment on the pan as aluminum and the acid from the tomatoes can leave a funky flavor. While the tomatoes and peppers were roasting I loaded the blender with the other ingredients so the whole thing only took about 30 minutes. I would suggest letting it cool and the flavors mingle before serving. Read More
(4)
Rating: 4 stars
01/26/2016
Hee Haw! I left the seeds in the peppers! This is good salsa! The tomatoes and peppers were done in 20 - 25 minutes. I used parchment on the pan as aluminum and the acid from the tomatoes can leave a funky flavor. While the tomatoes and peppers were roasting I loaded the blender with the other ingredients so the whole thing only took about 30 minutes. I would suggest letting it cool and the flavors mingle before serving. Read More
(4)
Rating: 5 stars
05/02/2017
The very best salsa I have ever had. Made a double batch a few weeks ago. All gone......friends all took a jar. THAT GOOD! Making a double batch again today. Great on eggs and fish. Used it to marinade a pork butt for carnitas. Fantastic grilled then roasted. Read More
(2)
Advertisement
Rating: 5 stars
02/02/2019
Skipped the jalapenos peppers because I don't like it overly spicy. Added in an extra tablespoon of cider vinegar to enhance a little more sour. The recipe has really rich flavours and a good spicy kick. Very happy I made it. Read More
Rating: 5 stars
08/01/2018
This is so good. Wanted to eat it with a spoon like a spicy gazpacho. We like out food very flavorful so I just upped the spices. Used Mexican oregano and added additional cumin. Used more of the cilantro- added the entire stem and leaves to the blender since the stem is full of flavor. Also added some smoked paprika and ground chipotle to the mix to up the smoky factor. Pulsed it a few times and it was perfect. Next time will make at least a double batch - so easy and delicious. BTW.- I have spent a lot of time in central and southern Mexico and this is very similar to one of the salsa that myfriends have served me in their houses. Use on eggs or frijoles or add to quesadillas. Very authentic. Read More