Roasted Salsa 3 Ways

By starting with a base of green salsa, you can change the flavor by adding just a few more ingredients. We’ve suggested a few different combinations, but let your imagination run wild and see what you can come up with!

Grilling or roasting actually sweetens the flavor of vegetables (or meat for that matter). The browning effect (also called the Maillard reaction) occus when the sugars in the proteins and carbohyrdates are heated above 300°F. Aside from turning foods brown and golden, the other changes that occur at the molecular level result in hundreds of flavor and aroma compounds being created.

Dice up everything into the same size pieces, so the salsa is uniform in consistency. To save time use bottled green salsa.

Roasted Salsa 3 Ways

Marla Hingley

Using a premade green salsa makes this quick to put together. You can find green salsas in the grocery store aisle next to the taco kits.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings 8

Ingredients

  

1x2x3x

Roasted Yellow Pepper & Mango Salsa

• 2 cups green salsa
• 1 mango finely chopped
• ½ yellow pepper halved
• ½ orange pepper halved

Roasted Pineapple & Green Salsa

• 2 cups green salsa
• 2 green onions finely chopped
• 4 pineapple rings
• 1 chipotle pepper in GF adobo sauce finely minced

Roasted Corn & Red Pepper Salsa

• 2 cups green salsa
• 1 red pepper halved
• 2 cobs corn
• 1 green onion finely chopped
• 1 cup grape tomatoes chopped
• ¼ cup fresh basil finely chopped
• 1 tsp paprika

Instructions

 

• For all salsas drizzle peppers, corn, and pineapple with a bit of oil and grill until tender and charred on both sides.
• Chop grilled veggies then combine with remaining salsa ingredients.

Notes

For some added nutrients (and color!) stir in up to ¼ cup finely chopped kale or spinach to the finished salsas.

Tried this recipe?Let us know how it was!