Roasted Garden Salsa


Roasted Garden SalsaYou know those times when your neighbors go on vacation and tell you to come pick from their garden so all of their tomatoes and peppers don’t go bad? Yeah, those are the best times.

We have the sweetest neighbors who have been so friendly and helpful since we moved into our house last year. They have given us advice on home projects, invited us over on holidays, and even let me raid their garden when they are out of town. We hit the neighbor jackpot, if you ask me.

Roasted Garden Salsa
Roasted Garden SalsaA couple of weeks ago, when they were on vacation for the week, I was able to go over and collect SO many tomatoes, bell peppers, and jalapenos. If you follow me on Instagram, you probably saw me geek out over how tiny and cute the baby tomatoes were.

Roasted Garden SalsaSo OF COURSE I had to make salsa with all of those goodies. This recipe could not be any easier, and if you take the extra step of roasting the vegetables, you will not regret it.  Roasting really brings out so much flavor. It is so simple and straightforward, I’m sure you don’t even really need a recipe for it, but for those of you that do, I’ve got your back.

Roasted Garden Salsa

Roasted Garden Salsa


  • 3 cups tomatoes *(see notes)
  • 2-3 seeded jalapenos (depending on how spicy yours are)
  • 3 cloves of garlic
  • 2 tbsp extra virgin olive oil
  • pinch of salt and pepper


  1. Preheat the oven to 400 degrees.
  2. Roughly chop the tomatoes, depending on how big they are. Then, cut off the ends of the jalapenos and remove the seeds if you don't want it to be too spicy. Leave the seeds if you want more spice. Remove the garlic cloves from their skin.
  3. Combine the tomatoes, jalapenos, and garlic cloves on a large baking sheet. Drizzle with the olive oil, season with salt and pepper.
  4. Roast for about 35-40 minutes, until all of the vegetables are soft, and starting to turn brown.
  5. When done roasting, transfer all of the vegetables to a food processor, and blend until you reach your desired consistency.
  6. Serve and enjoy!


*I had a mix of heirloom and small baby grape tomatoes, as well as jalapenos and banana peppers. You can use whatever tomatoes and peppers that you have on hand.

** This is a loose recipe, I was using whatever I got from my neighbor's garden.

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