Honey Roasted Salsa
Honey roasted salsa is a simple fresh salsa recipe made with tomatoes, jalapeno peppers, herbs, onions and garlic. Roasted and drizzled with honey this sweet and spicy salsa is sure to satisfy!
Ingredients
- 4-6 lbs of tomatoes
- 1 sweet onion
- 4-6 jalapeno peppers
- 1 small head of garlic
- 2-3 sprigs of parsley
- 2-3 sprigs of basil
- 2-3 sprigs of oregano
- 2-3 splashes of lemon juice
- 1/4 cup honey
Instructions
- Preheat oven to 400.
- 1. Roughly chop your tomatoes, peppers and peeled onion. No need to dice, just chop them into big chunks. Make sure to remove the tough core of each tomato.
- 2. Peel garlic cloves.
- 3. Place tomatoes, peppers, onion, and garlic into a non-stick roasting pan. I used my Pampered Chef pan.
- 4. Roast your vegetables in the pan on 400 until lightly browned and edges become crispy. The roasting process will begin to caramelize the sugars in the vegetables providing maximum flavor. The time this takes will vary based on your oven. I usually roast mine for about 25-30 minutes.
- Let items cool for about 10 minutes while you gather your honey and herbs.
- 5. Using a food processor (NOT a blender--this will ruin the texture by creating foam) carefully ladle in hot tomatoes, onion, garlic and about half the peppers. Pulse until you reach a rough chop. Taste and determine how many more peppers you would like to add.
- 6. Once you have added the desired amount of peppers, add in the honey, lemon juice and herbs.
- 7. Taste and adjust accordingly.
- 8. Let cool and store in the fridge. Enjoy!
Notes
This recipe is highly adaptable! Scale up or down as needed.
I love to use a mix of yellow and red tomatoes in this recipe. Yellow tomatoes tend to be a little sweeter, so they are perfect for this recipe.
This is NOT a recipe that has been tested for canning, so opt to freeze this salsa if you would like to store long term. The salsa should last a week or two in the fridge--if it lasts that long!