Roasted Tomato and Jalapeño Salsa Verde
A vibrant salsa verde with roasted tomatoes and spicy jalapeños, perfect for dipping or topping Mexican dishes. This mexican-inspired quick meals ready in about 30 minutes blends medium roma tomatoes, stemmed jalapeño peppers, small, quartered white onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 50 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium roma tomatoes
- 2, stemmed jalapeño peppers
- 1 small, quartered white onion
- 1/2 cup fresh cilantro leaves
- 2 tbsp fresh lime juice
- 1/2 tsp salt
- 1 tbsp olive oil
- 2, peeled garlic cloves
Instructions
- Step 1: Preheat oven to 425°F. Place 4 roma tomatoes, 2 stemmed jalapeño peppers, 1 small quartered white onion, and 2 peeled garlic cloves on a baking sheet. Drizzle with 1 tbsp olive oil and roast for 20 minutes until vegetables are soft and slightly charred.
- Step 2: Transfer roasted vegetables to a blender or food processor. Add 1/2 cup fresh cilantro leaves, 2 tbsp fresh lime juice, and 1/2 tsp salt.
- Step 3: Blend until smooth but still slightly textured, about 30 seconds, scraping down the sides as needed. Taste and adjust salt or lime juice to preference.
- Step 4: Transfer salsa verde to a bowl and chill for 30 minutes to allow flavors to meld. Serve with tortilla chips or as a topping for tacos and grilled meats.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Tomato and Jalapeño Salsa Verde take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Roasted Tomato and Jalapeño Salsa Verde?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Roasted Tomato and Jalapeño Salsa Verde?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Tomato and Jalapeño Salsa Verde for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Tomato and Jalapeño Salsa Verde?
Mexican quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
