
There’s something truly special about making your own salsa from scratch — the aroma of roasting vegetables, the vibrant colors, and that first tangy, smoky bite. If you’ve been craving a fresh, flavorful salsa that’s easy to make and packed with roasted goodness, this recipe is for you.
I make this salsa when tomatoes are at their ripest. This is the kind of recipe that fills your kitchen with warmth, and your fridge with jars of something you’ll want to put on everything.
Ingredients
- 6 ripe tomatoes
- 2 large or 4–6 small Anaheim peppers
- 1 jalapeño (more if you like heat!)
- ½ onion
- 2–3 cloves garlic
- 1 tsp apple cider vinegar
- ¾ tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Arrange the tomatoes, Anaheim peppers, jalapeño, onion, and garlic cloves on a baking tray.
Roast for about 15–20 minutes, or until the vegetables start to char and soften, that’s where the flavor deepens. - Let the roasted vegetables cool slightly, then transfer them to a high-speed blender.
Add the apple cider vinegar and salt.
Blend until chunky, not a puree. Think restaurant-style salsa with a rustic, homemade touch. - Pour your salsa into clean jars, seal them, and pop them in the fridge.
Once chilled, it’s ready to serve. This salsa gets even better after a day as the flavors marinate together beautifully.
How to Use It
This salsa is incredibly versatile. Serve it with chips, spoon it over tacos, mix it into scrambled eggs, or use it as a marinade for grilled chicken or veggies. It’s mildly spicy with a perfect smoky undertone. A crowd-pleaser every time.
Tips & Variations
- Want it spicier? Add an extra jalapeño or leave the seeds in.
- No Anaheim peppers? Substitute with poblano or even bell peppers for a milder version.
- Roasting hack: Use a broiler for a quicker, more charred effect — just watch closely so nothing burns!
Whether you’re canning for the season or whipping up a quick batch for taco night, this roasted tomato and pepper salsa is a keeper. Try it once, and you might never go back to store-bought again.
Let me know if you give it a try and how spicy you make yours!













