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5 from 1 vote

Oven Roasted Salsa

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dairy Free, Grain/Gluten Free, Nut Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal, Vegan
Servings: 3 cups


  • 1.5 lbs ripe tomatoes cut in half
  • 6 cloves garlic
  • 1 red bell pepper seeds removed and quartered
  • 1 large onion cut into chunks
  • 2 jalapeƱos halved
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tbsp cumin
  • juice from 1/2 lime
  • 1/2 cup packed fresh cilantro


  • Preheat the oven to 250 degrees Celsius (475 degrees Fahrenheit)
  • On a baking sheet place the tomatoes, garlic cloves, slices of pepper, onion and the halved jalapeƱos. Drizzle with olive oil and sprinkle with salt.
  • Place the tray in the oven and bake for 5 minutes, make sure to keep an eye on it to ensure the garlic doesn't burn. After 5 minutes flip the veggies and cook for another 4-5 minutes.
  • Remove from the oven and allow to cool slightly. Toss everything into the food processor along with the cumin, lime juice and cilantro.Pulse until the veggies have broken down into a chunky texture. Taste and add more lime juice, salt or cumin as required.
  • The salsa will last in the fridge for 4 days.