THE RECIPE JOURNAL · Appetizer
Salsa with Oven-Roasted Vegetables
This vibrant salsa combines the rich flavors of oven-roasted vegetables for a smoky, delicious twist. It’s perfect for dipping, topping tacos, or adding a burst of freshness to any meal.
FROM THE KITCHEN • Salsa with Oven-Roasted Vegetables
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Delightful Butter Pudding
Something delicious to watch next.
01
Step 1
Start by heating your grill to medium-high and give the grate a light brush of oil to keep things from sticking. Toss the poblano peppers, corn, onion, carrot, and garlic right on the grill. After about 2 to 3 minutes, pull off the garlic and onion—they’ll be ready to come off by then. Keep grilling the peppers, corn, and carrot for another 3 to 4 minutes until they’re nicely charred all over.
02
Step 2
Once the peppers are blackened, pop them into a bowl and cover it tightly with plastic wrap to let them steam for about 20 minutes. This makes peeling them a breeze. After they’ve cooled, peel off the skins and scoop out the seeds.
03
Step 3
Cut the kernels off the corn cob, then dice the onions, carrots, and roasted poblanos into medium chunks. Mash the grilled garlic with a pinch of salt to make a little paste.
04
Step 4
In a bowl, whisk together the chopped cilantro, olive oil, lime juice, and your garlic paste. Stir in all the roasted veggies, and season everything with salt and pepper to taste. Pop the salsa in the fridge for at least half an hour to let the flavors come together, then serve it chilled and enjoy!
Why you’ll love it
This salsa is full of smoky, rich flavors thanks to the oven-roasted vegetables. It’s a healthier twist on traditional salsa, using natural sweetness from the roasted veggies instead of added sugar. Plus, it’s easy to make and perfect for adding a fresh kick to any meal.
How to serve
This salsa is great served with tortilla chips, tacos, grilled meats, or even as a topping for scrambled eggs. It also works well as a flavorful base for soups or stews, adding depth and brightness.
Storage & leftovers
Store the salsa in an airtight container in the refrigerator for up to 5 days. Stir well before serving, as the flavors may settle. You can also freeze it in small portions for up to 3 months, but the texture may change slightly after thawing.
