Spicy Oven Roasted Salsa
Simple and very good salsa that gets spicy with the help of trinidad scorpion chili. Roasted in the oven and ready in about half an hour.
| Servings | 10 Portions |
| Tags | Chilipepper | Condiments | Mexican | Party Food | Spicy | Vegetarian |
| Prep Time | 10 min |
| Cook Time | 20 min |
This is a really simple salsa that at the same time tastes very good. By roasting in the oven, you get a full flavor and the fresh chili gives a little kick at the same time.
The most important thing for a salsa to be good is the tomatoes. I have seen many people using "roma" tomatoes, but the most important thing is that they are ripe, tasty tomatoes. It is possible to mix different varieties, but avoid the usual rock-hard tomatoes of inferior quality that you can often find in many supermarkets.
I use my regular home oven to make this recipe. I have a grill element at the top of the roof of the oven and have realized that it is never 100% active during cooking but turns off and on over time. This makes the roasting of the tomatoes a bit difficult to estimate the time completely, but if you also have a normal home oven, you can probably aim for around 15 minutes to color the tomatoes. If you have a professional broiler, it can go much faster, so keep an eye on the roasting and stop after the ingredients have blackened.
In the pictures, I stopped the cooking after 16 minutes and it turned out fine - could have run a few more minutes maybe. I also had very large cloves of garlic so I only used 4 instead of the 8 in the recipe (the weight was the same though).
You can mix all the vegetables while they are still warm or wait until everything has cooled to room temperature - I think it will be just as good whichever version you choose.
If you're not a fan, don't use the coriander (cilantro). It is possible to replace the coriander with parsley in the worst case.
I get about a tablespoon of lime juice from half a large lime. If you don't want to save half a lime, you can still squeeze the other half down as well - it will be a bit more sour, but I thought it was good.
Surprisingly, this didn't turn out as strong as I had imagined. Maybe I picked my chili a little too early from the bush (growing trinidad scorpion at home this year), or it's because the recipe makes almost 1.3 liters of salsa and that amount dilutes the strength a bit. So yeah - it's not a mild salsa, I just expected much hotter. However, it's quite easy to just throw in more chili if you want to.
Ingredients
Directions
- Preheat the oven, 250°C with grill element (broiler) active.
- Cut the tomatoes in half (remove any harder pieces in the middle). Halve the pepper and remove the seeds. Slice the onion into c:a 1 cm thick slices.
- Place the tomatoes on a baking sheet with the skin side up. Also place paprika, onion and garlic (leave the skin on the garlic cloves) on the same baking sheet.
- Roast at the top of the oven directly under the grill element for 6-16 minutes, or until the ingredients are slightly black and roasted without being burnt. The time here can vary greatly between different ovens.
- Take the roasted ingredients out of the oven and let cool slightly. Squeeze the hot garlic out of the skin and discard the skin.
- Pour a small portion of the ingredients into a food processor and add the fresh chili. Mix until the chili is finely distributed in the tomato mixture.
- Add the rest of the hot vegetables as well as lime juice, salt, cumin and fresh coriander. Blend until desired consistency is achieved.
- Serve warm or pour into some kind of container and store in the fridge for up to 3 days.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 352.66 kcal | 35.27 kcal | 26 kcal |
| Carbohydrates | 76.5 g | 7.65 g | 5.64 g |
| Fat | 1.9 g | 0.19 g | 0.14 g |
| Protein | 14.24 g | 1.42 g | 1.05 g |
| Sugar | 42.45 g | 4.25 g | 3.13 g |
| Salt | 8.82 g | 0.88 g | 0.65 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
