Fresh Roasted Veggie Salsa
Prep time
Total time
This salsa was a nice mix of roasted and fresh produce. With the habanero salts, it was a really nice mild heat. Just enough burn for us that don't really want to feel fire but like the heat.
Recipe type: Sides
Serves: Many
  • 6 large Tomatoes
  • 2 jalapeno peppers
  • 1 habanero pepper
  • 4 cloves garlic
  • 1 yellow bell pepper
  • olive oil
  • 1 bunch cilantro
  • 2 limes
  • ½ large onion
  • Spice Lab Habanero pepper salt
  • 1 tsp. ground cumin
  1. Roasted veggie, 4 large tomatoes seeded, 2 jalapeno's, 1 small habanero, 3 cloves garlic, 1 yellow bell pepper seeded, drizzle with olive oil and sprinkle liberally with 1 Tablespoon of Spice Lab Habenero Pepper salt. Turn veggie's to skin side up, place in oven at 400 degrees till starting to blacken at the edges. While that is roasting...
  2. large tomatoes seeded and chopped, I clove fresh garlic grated, 1 bunch or as much as you like for flavor cilantro chopped. 2 limes zested and juiced, ¼ to ½ large sweet onion chopped Put all this together in a large bowl while waiting for the others to finish roasting. Sprinkle this fresh mixture with 1 tsp Spice Lab Habonero Pepper salt and 1 tsp. ground cumin. For a fresh mild salsa you could stop here and be very happy. Drain roasted veggies. I save the juice to use later in rice or to cook a spicy meat with. I hand chop the yellow bell pepper, I place the rest of the roasted veggie into a chopper and process. Then I add this mixture to the fresh ingredients and you have a finished Fresh roasted veggie Salsa.
Recipe by A Mom's Take at