Roasted Summer Salsa

Roasted Summer Salsa

I have a favorite snack. It’s called chips and salsa. All my favorite restaurants give me as much as I want of it for free, and I’m not sure if that’s a good or a bad thing. It’s bad, because of the chips, but I’m human and I eat chips on occasion, especially at my favorite Tex-Mex restaurants where they are served with a bottomless supply of salsa (that’s the good part). Salsa, how I do love you.

My love for this delicious creation is so extreme that I decided to create my own version, which I decided to call Roasted Summer Salsa. This recipe is me trying to cling on to what’s left of summer.

Roasted Summer Salsa Ingredients

I’m starting to feel a chill in the air, and even though winter is my favorite season, it still makes me sad, because certain foods don’t have the same punch as they do in summer. Like salsa. As much as I love salsa, it’s not so great eating it during winter when you’re freezing your booty off, as it is eating it during summer.

The cold yummy tomato-y goodness scooped up on a chip is the perfect snack for a summer day. Even though I try my very best to cut all processed foods from my diet, chips are still my kryptonite.

Chips, though, are not the only thing that’s great with salsa. I put it on almost everything I can. I probably use it the same way some people use ketchup. The difference being: there’s just no comparing a tangy fresh tomato salsa to processed artificial ketchup. There is just no beating the taste of freshness and our Roasted Summer Salsa is my new favorite.

Roasted Summer Salsa Alt

Roasted Summer Salsa Ingredients

Roasted Summer Salsa

5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 servings


  • 1 • red pepper
  • 4 • roma tomatoes
  • 1 • small onion [small dice]
  • 1 • jalapeño pepper [seeded and minced]
  • 1 • lime [juice]
  • 2 tbsp • diced cilantro
  • 2 tbsp • lard [or cooking oil of choice]
  • to taste • salt and pepper


  • Preheat the oven to 450ºF/230ºC.
  • Melt the lard in the microwave. Rub the red pepper and roma tomatoes with it and place onto a baking sheet. Slide into the oven for 30 minutes.
  • After 30 minutes, remove from the oven and set aside to cool down.
  • Once the pepper and tomatoes are cold, remove the skin from the red pepper, dice and add to bowl.
  • Dice the tomato and add. Remove the skin if desired. Be sure not to let any of the tomato juice go to waste. You want all that goodness in the salsa.
  • Add the rest of the ingredients and mix.
  • If you like a finer salsa, like I do, add the salsa to a food processor and give it a quick blitz.
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