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Oven Roasted Salsa

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  • Author: Eat Drink Shrink
  • Total Time: 35 minutes
  • Yield: 4 cups 1x


  • 1 whole white onion, quartered
  • 45 vine ripe tomatoes, quartered
  • 1 jalapeno, sliced in half, seeds removed
  • 5 garlic cloves
  • 1 tsp sea salt
  • 1 whole lime (juice)
  • 15 sprigs of cilantro
  • Olive oil as needed


  1. Set the oven to 450.
  2. Quarter onions and tomatoes, cut jalapeño lengthwise, and wrap garlic bulb in aluminum foil with a drizzle of olive oil.
  3. Drizzle olive oil over all of the veggies and sprinkle with salt and pepper.
  4. Bake for 15-20 minutes (little burnt crispys are good, adds flavor, but you can remove them to prevent burning.
  5. Remove the roasted garlic and set oven to broil. Broil for 10-15 until charred.
  6. Let cool, place in a food processor with lime juice, cilantro, and additional salt. Blend until smooth.


You can also add cumin, apple cider vinegar or adobo sauce and peppers!

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Salsa
  • Cuisine: Snacks/Sides