Roasted Salsa with Avocado

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the tantalizing recipe for Roasted Salsa with Avocado, a delightful blend of flavors that will elevate any meal or snack. This recipe combines the smoky essence of roasted tomatoes and peppers with the creamy richness of avocado, creating a salsa that is both refreshing and satisfying. Perfect for dipping chips, topping tacos, or adding a zesty kick to your favorite dishes. Get ready to indulge in this easy-to-make, crowd-pleasing salsa that will leave everyone wanting more!

Keywords: Roasted salsa, Avocado, Recipe, Flavors, Refreshing

Roasted salsa with avocado recipe details

Roasted salsa with avocado recipe, recipe Rating: 4.6
Number of votes:112

This salsa is very easy to make, you can easily adjust the quantity to make less or more. It is great to serve with chips, rice, chicken, beef, or sandwiches. Anything you use salsa on, which in my house is on about everything. Hope you enjoy!
Ready in: 30 mins

Ingredients

Makes: 2 cups

• 4 whole plum tomatoes
• 4 to 6 jalapeno peppers (depending on how spicy you like it)
• 1 small onion, skinned and quartered
• 4 cloves garlic, skin-on
• 2 ripe avocados
• 2 limes, juiced
• 1 tablespoon salt

Preparation method

Prep: 15 mins | Cook: 15 mins

1. Line a skillet with aluminium foil (this is optional but makes cleaning up much easier) and rinse all ingredients. Preheat over medium-high heat.
2. Place the tomatos, jalapeno peppers, onion, and garlic on the heated skillet. It will take a couple of minutes before the vegetables begin to blister and blacken. Make sure to turn the tomatos, peppers, onion, and garlic so that all sides cook evenly.
3. The garlic will most likely be ready first, remove it from the skillet once the skin is dark in spots and the cloves feel soft. Remove the tomatos once they are soft, check the centers to make sure they are ready.
4. Remove the peppers when the skin becomes mostly black Remove the onion once it has softened a bit and has brown spots. It’s fine if the onion is a bit raw and firm. Once you have removed all vegetables from the skillet, place them in a bowl and cover with foil. Leave until cooled (about 1 hour).
5. Remove the skin from the garlic. Remove skin and seeds from jalapeno peppers (It’s ok if you can’t remove all seeds and skin completely, DO NOT rinse the peppers, this washes off flavor!) You can remove the skin from the tomatos if you wish but I usually leave them as is.
6. Place all ingredients into a blender or food processor, including the avocado, lime juice, and tablespoon of salt. I add lime to keep the avocado from oxidizing but it also gives the salsa great flavor.
7. Blend or process until it reaches your desired consistency. Make sure you taste and add more salt if needed. 1 tablespoon may not be enough.Note:

This salsa will be thick and chunky because no water has been added. If you do not like chunky salsa, you can add a bit of water about 1/4 cup.