Charred Sheet Pan Salsa

Charred Sheet Pan Salsa

Ok well hey hi hello summer!!! And hello appetizer season!!! This is a super easy way to get extra flavor points with salsa. I love that this recipes makes a huge batch so I can have it my fridge for topping eggs, chicken, tacos etc.

What I use (makes about 4 cups):

  • 1.5 lbs cherry tomatoes (or whatever tomato you have on hand – if not using cherry I would quarter them)
  • 2 red onions, rough large dice
  • 1 red pepper, rough large dice
  • 2 jalapeños, halved and seeded (leave seeds in if you a spicy gal)
  • 4 cloves garlic, smashed
  • 1/2 tsp cumin
  • 1 tsp salt (plus more to season at the end)
  • 1/4 cup olive oil
  • handful of cilantro (about 1 cup) also if you hate cilantro, just skip it!
  • 2 limes, juiced (about 2-3 tbsp)
  • Extra: I had 5 scallion whites in the fridge so I threw those in too. Not necessary, but if you have them – toss em in!

What I do:

  1. Set broiler to high. Toss tomatoes, onions, red pepper, jalapeño and garlic with cumin, salt and oil. Transfer to sheet tray lined with parchment and broil in oven for 20 to 25 minutes. Tossing half way to make sure all sides get nice and charred.
  2. Remove from oven and let cool to room temp. Transfer to food processor or blender with cilantro and blend until combined. I like mine medium chunky-ness so I sort of pulse until it’s the consistency I like. You do you.
  3. Add the lime juice and more salt – probably about 1/2 tsp. But taste it before you add and add accordingly. This salsa is definitely on the mild side. Roasting also brings out the sweetness in the veg so if you want more of a kick add some hot sauce or a little cayenne.
  4. Serve with tortilla chips or on tacos or anything – literally anything lol. This is a v good condiment to have in the fridge. But if you must, half the recipe for a smaller, one time use batch.
pre roast
post roast


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