Latino or not, Cinco de Mayo is a fun day to celebrate and it is right around the corner! (can you believe it is almost May?! I can’t!) Today I wanted to share with you guys a delicious oven roasted salsa recipe to spice up your Cinco de Mayo. Whether you have a big party with lots of food and friends, or are enjoying a comfortable night at home, salsa is a great snack for spring and summer….or year round if you’re like us! I grew up in a Hispanic/Mexican household where we would make salsa quite frequently to compliment our tamales, empanadas, taquitos, etc…. Needless to say, I LOVE MEXICAN FOOD and I LOVE SALSA!
When we were first married, Garrett for some random reason wanted to start making his own salsa. I didn’t question this new obsession because I knew I would benefit in yummy salsa for quite a while. 🙂 G is a master of “making it up.” He found a few recipes he thought sounded good, and then just kinda mushed them all together and created his own recipe. After a few trials and errors, he decided to try and roast the vegetables before blending it all together. It was so great that this is how he has made salsa ever since! Years of “making it up” has finally produced this amazing oven roasted salsa, and it is seriously SO DELICIOUS!!!!! So grab a bag of chips and hold on to your pants because this is going to be good…..
Plus it’s healthy! If you don’t think about all the salt on those chips you are inhaling….maybe try to get reduced sodium chips? Anyway, let’s get started!!! Follow along for directions. The full recipe is posted below. Feel free to pin it! 😉
After you have turned the oven on (400 degrees) wash and cut the tomatoes in half, and the cut out the stems! Place them on your baking sheet face up. Cut your sweet onions in half as well and place them on the baking sheet. Garrett usually puts two Serrano peppers in the salsa and sometimes it is SPICY, while other times it is very mild…it just depends on each individual pepper. You just never know! Grab two just in case and you can blend in one at a time to better determine your preferred level of spice. Bake in the oven for 30 minutes.
Wash your green onions and cilantro. After cutting of the tips off the green onions place in blender with the cilantro, garlic, lime juice and other spices. Blend in preparation for the oven roasted veggies to go in.
***How cool is this cutting board Garrett made for me?! I just wanted to put this picture in here because I love seeing his work all around our apartment, and am amazed that I use a lot of it daily! Probably half of what we own is handmade from him! Follow him on Instagram HERE. You will not be disappointed. 😉
Once the vegetables are roasted, place into your blender with the cilantro/onion mixture and blend to your desired chunkiness! (what a gross word…chunkiness. haha!) Also, we like our salsa less salty because of the added salt on the chips. If you feel it needs more salt go ahead an blend it in to taste!
¡Espero que disfrutes tu salsa!
G and I are going to a salsa contest on Cinco de Mayo for church, so wish us luck! (Hopefully nobody steals our recipe….haha) Let me know if you end up making this oven roasted salsa…I’d love to hear what you think! And like I said above in Spanish, I hope you enjoy your salsa!
(I’ve included this widget for ideas on how to dress for a cinco de mayo party!!!)