This authentic-style roasted salsa without cilantro is super tasty, quick, and easy to make! Roasted tomatoes, peppers, dried chilies, and garlic are roasted and blended for a salsa you will be proud to put on your table. If you don't like cilantro, this recipe is perfect for you! Even if you love cilantro, this recipe is so good, you won't even miss it!
Grab the chips and get ready for dipping!
This salsa is really easy to make. Just roast the tomatoes, peppers, chilies, and garlic in the oven, then blend them up! You can adjust the heat levels by adding more or less peppers. I've included a section on which peppers to use based on your spice preference below.
I've made this recipe so many times, and it's always a hit! I'm beyond excited to finally share this roasted salsa recipe with you! Serve it with chips or spoon it all over tacos!
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⭐ Why You Will Love This Recipe
- Versaitle: Make this roasted salsa mild or extra spicy!
- Easy to follow: Step-by-step instructions ensure your salsa will turn out perfectly.
- Authentic: No canned tomatoes or chili powders. We are using dried chili pods for this salsa!
- Easy-to-find ingredients
- No cilantro added!
?️ Ingredients You'll Need
- Roma tomatoes add the tomato flavor usually found in red salsas.
- Peppers: Jalapeno and serranos are what I use in this salsa, but you can use poblanos or Anaheim chilies if you prefer a milder salsa. Any of these peppers are easy to find in the produce section of most grocery stores.
- Dried chili pods: Dried chilies add a toasty depth of flavor to this salsa. This recipe calls for chili de arbol (spicier) and chili Nuevo, also called New Mexico chili or California chili (mild). You can find these in most grocery stores in the ethnic food aisle, or check your local Mexican grocery store.
- Garlic is a must-have in this salsa! Garlic is roasted with the skin on and then blended with the roasted peppers, chilies, and tomatoes. The skin adds a little more texture to the salsa, but if you don't want to use the skins, you can remove the skins after roasting.
- Lime: It adds acid to balance out all of the roasted flavors.
- Salt enhances the flavor of the salsa while also preserving it.
- Apple cider vinegar adds a touch of sweetness to balance all of the spice.
- Fresh Herbs: (optional) chives, green onion, or oregano can be blended in the end to add a bit more flavor to your salsa if you prefer an herbaceous salsa without a cilantro flavor.
? Equipment You'll Need
Baking sheet or cast iron skillet
Blender or food processor
Knife
??? How to Make Roasted Salsa Without Cilantro
Preheat oven to 450 F
1 - On a sheet or baking tray, add tomatoes, peppers, garlic, and dried chilies. Cook for 3 minutes, then remove the dried chiles. Cook another 9 minutes and remove the garlic. Continue to cook the peppers and tomatoes for another 3 minutes.
2 - Once the chiles have cooled, remove the stems and seeds from the pods and discard. Break up the chilies into 1-inch chunks and set aside.
3 - Once the tomatoes, peppers, and garlic are done roasting, allow them to cool for 5 minutes. Remove the stems and seeds from the peppers and cut the hard ends off of the garlic cloves. (Keep seeds in the peppers if you want a spicier salsa.)
4 - In a blender or food processor, add the tomatoes, peppers, garlic, chilies, water, lime juice, apple cider vinegar, and salt.
5 - Blend on low speed for 10 seconds or until the salsa has a smooth but slightly chunky texture. Then, increase the speed to medium-high for just a few seconds until the salsa is well-blended but still has a lightly chunky texture.
6 - Taste and adjust any seasonings as needed. If you want to add fresh herbs like green onions, add them here and blend for a few seconds on low until just incorporated.
? How to Make This Salsa Mild or Spicy
I consider this roasted salsa recipe, as written, to be medium-spicy. Want to make this salsa milder or even extra spicy? Here are some ways to adjust the spice levels:
- Mild Salsa: Replace the serrano pepper with a poblano or Anaheim pepper, reduce the chili de arbol to one, or omit them completely.
- Hot Salsa: Add a few more chili de arbol and serrano peppers to the salsa. I also like to keep the seeds in the chili de arbol, jalapeno, and serrano peppers to add extra spice. If you really like it extra spicy, consider adding a little habanero pepper, but add with caution!
- Herbs: add fresh green onions, or Mexican oregano when blending the salsa for an herbaceous roasted salsa.
PEPPER FYI: Roasting peppers can intensify the heat. Peppers can vary in heat depending on when they are picked. Sometimes a serrano can taste mild, and other times it can taste much spicier.
? How to Use Roasted Salsa
- Serve with tortilla chips for a nice appetizer.
- Use on tacos
- Add to quesedillas
- Pour on chicken in a crockpot for easy salsa chicken.
- Drizzle it all over nachos or serve it on the side for dipping.
? Storage
Store the roasted salsa, covered, in an airtight container in the refrigerator for up to 7 days.
Freeze the salsa for up to 6 months in the freezer.
Recipe
Restaurant Style Roasted Salsa Without Cilantro
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Ingredients
- 3 large Roma Tomatoes or 5 medium
- 1-2 medium Jalapeno
- 1-2 medium Serrano Pepper
- 2-3 small Chili De Arbol
- 1 -2 medium Chili Nuevo
- 5 cloves garlic skin on, medium - large
- ¼ cup water
- 1 tablespoon Lime juice fresh
- 1 tablespoon Apple Cider Vinegar
- ½ cup Green Onion Optional
- 1 teaspoon Salt or to taste
Instructions
- Preheat oven to 450 FOn a sheet or baking tray, add tomatoes, peppers, garlic, and dried chilies.3- large or 5 medium Roma Tomatoes,1-2 medium Jalapenos 1-2 medium Serrano Peppers, 2-3 small Chili De Arbol, 1 -2 whole Chili Nuevo, 5 cloves garlic skin on.
- Cook for 3 minutes, then remove the dried chiles. Cook another 9 minutes and remove the garlic. Continue to cook the peppers and tomatoes for another 3 minutes.
- Once the chiles have cooled, remove the stems and seeds from the pods and discard. Break up the chilies into 1-inch chunks and set aside.
- After the tomatoes, peppers, and garlic are done roasting, allow them to cool for 5 minutes. Remove the stems and seeds from the peppers and cut the hard ends off of the garlic cloves. (Keep seeds in the peppers if you want a spicier salsa.)
- In a blender or food processor, add the tomatoes, peppers, garlic, chilies, water, lime juice, apple cider vinegar, and salt. ¼ cup water, 1 tablespoon Lime juice fresh,1 tablespoon Apple Cider Vinegar,1 teaspoon Salt
- Blend on low speed for 10 seconds or until the salsa has a smooth but slightly chunky texture. Then, increase the speed to medium-high for just a few seconds until the salsa is well-blended but still has a slightly chunky texture.
- Taste and adjust any seasonings as needed. If you want to add herbs like green onions or Mexican oregano, add them here and blend for a few seconds on low until just incorporated.
- Store in an airtight container in the refrigerator for up to 7 days.
Heather Davis
Great! I put a few dashes of hot sauce in the eggs, my only change. We dressed it up as a taco an made some actual tacos to go with