Best 2 Oven Roasted Salsa Recipes

Oven roasting brings out the natural sweetness and smoky flavor of vegetables, making it an ideal way to create a salsa that is both flavorful and versatile. Whether you prefer a mild or spicy salsa, there are endless variations to suit your taste. With just a few simple ingredients and a hot oven, you can create a delicious homemade salsa that is perfect for topping tacos, burritos, quesadillas, or simply enjoying with tortilla chips.

Let's cook with our recipes!

OVEN-ROASTED CORN AND BLACK BEAN SALSA

Oven-Roasted Corn and Black Bean Salsa image

This is a great oven-roasted salsa recipe that utilizes fresh tomatoes and sweet corn. Great for that end-of-the- summer overabundance of tomatoes! My family is a big fan of salsa so this recipe makes a large batch.

Provided by Stephanie Ferguson

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 2h50m

Yield 16

Number Of Ingredients 9

Ingredients

4 ears sweet corn
2 tablespoons olive oil
6 large tomatoes, chopped
2 (15 ounce) cans black beans, rinsed and drained
1 large onion, diced
2 jalapeno peppers, finely chopped
⅓ cup chopped fresh cilantro
4 tablespoons lime juice
3 cloves garlic, finely diced

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Slice corn off of cobs and toss with olive oil. Spread across a rimmed baking sheet.
Roast in the preheated oven, checking frequently, for 20 to 25 minutes.
Meanwhile, combine tomatoes, black beans, onion, jalapeno peppers, cilantro, lime juice, and garlic in a large bowl. Stir to combine.
Remove corn from the oven and stir into salsa. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 17.3 g, Fat 2.3 g, Fiber 5.4 g, Protein 4.7 g, SaturatedFat 0.3 g, Sodium 211.8 mg, Sugar 3.1 g

MACADAMIA CRUSTED HALIBUT OVEN ROASTED ASPARAGUS SPICY MANGO SALSA, PONZU SAUCE, COCONUT STICKY RICE

Macadamia Crusted Halibut Oven Roasted Asparagus Spicy Mango Salsa, Ponzu Sauce, Coconut Sticky Rice image

Provided by Ming Tsai

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 37

Ingredients

2 pounds halibut, cut into 4 (8 ounce) portions
2 cups macadamia nuts, roughly chopped in a food processor
1 pinch cayenne pepper
Salt and black pepper, to taste
2 large eggs, whites only
4 tablespoons canola oil
Rice, recipe follows
Salsa, recipe follows
Ponzu Sauce, recipe follows
Asparagus, recipe follows
Garlic Chips, recipe follows
2 cup glutinous rice (soaked 24 hours in refrigerator)
1/2 cup unsweetened coconut flakes
1 cup coconut milk
Salt and black pepper, to taste
Sugar, to taste
1/3 cup each: pineapple, mango, and papaya, medium dice
1 tablespoon jalapeno, finely chopped
2 limes, juiced
1/4 cup red onion, finely chopped
Salt and black pepper, to taste
1/4 cup shallots, sliced
2 tablespoons garlic, finely chopped
2 tablespoons butter
1/2 cup ponzu
2 tablespoons Mirin
2 cups dashi, recipe follows
Salt and black pepper, to taste
1 tablespoon miso
2 dozen medium asparagus, tough ends removed
Garlic oil, reserved from garlic chips
Salt and black pepper, to taste
4 garlic cloves, thinly sliced
1 cup canola oil
1 piece kelp (1 by 1/2 inch)
2 cups bonito flakes
3 1/2 cups water

Steps:

Lay the 4 pieces of halibut on a clean work surface. Season each piece with the salt, pepper, and cayenne. Using a brush, quickly spread a thin layer of the egg whites on top of the fish and then sprinkle over the chopped macadamia nuts. Press the nuts into the fish to secure. Preheat the oven to 400 degrees F. Heat a large saute pan coated with the oil to medium heat. Place 2 pieces (or 4 if the pan is big enough) of the fish, macadamia side-down, in the pan and sear for 3 to 4 minutes, until the macadamias are golden brown. Flip the fish and cook for another 3 minutes. Repeat the process with the 2 remaining pieces of fish. Place all 4 pieces of fish in a baking dish and cook in the oven for another 8 to 10 minutes.
Form the Rice into a small flat disk in the center of the plate. Spoon some of the Salsa on top of the rice. Lean the fish against the rice and drizzle the sauce around the plate. Place the Asparagus against the fish and garnish with the Garlic Chips.
In a large bowl filled with water, soak the rice for 24 hours in the refrigerator. Fit a colander or steamer lined with leaves (lotus, banana, Napa) inside of a large stockpot filled with water and add the rice to the colander. Make sure that the water is not touching the colander. Steam the rice for about 25 to 30 minutes. When the rice is soft, remove it from the colander and place it into a large mixing bowl. Add the coconut flakes and milk to the rice and season with the salt, pepper, and sugar. Set aside.
In a medium mixing bowl, add the pineapple, mango, papaya, jalapeno, lime juice, and red onion. Toss gently and season with salt and pepper.
Prepare a saute pan over medium heat. Sweat the shallots, garlic, and 1 tablespoon of the butter, about 4 to 5 minutes. Add the ponzu, mirin, dashi, salt, and pepper and allow to boil. Remove from heat and pour in a blender. Add the miso, blend and add the remaining tablespoon of butter.
Preheat the oven to 350 degrees F. In an oven proof saute pan, combine the asparagus, garlic oil, salt and pepper and roast in the oven for about 5 minutes, until the asparagus are tender.
Prepare a saucepan over high heat and add the oil and the garlic. When the garlic becomes golden brown, remove from the heat. Strain the garlic and reserve both the garlic and the oil.
Wipe the kelp with a damp towel and then place it into a medium sized pot filled with water. Heat the water just before boiling, remove the pot from the heat, and remove the kelp. Place the bonito flakes in the water and allow them to settle to the bottom of the pot. Strain out the bonito flakes.

Tips:

Choose ripe, flavorful tomatoes. This will ensure that your salsa has the best possible flavor. Choose tomatoes that are free of blemishes and bruises, and that have a deep red color.
Roast the tomatoes before making the salsa. This will help to concentrate their flavor and give the salsa a smoky, roasted flavor. You can roast the tomatoes in the oven or on the grill. The final salsa will have a distinctive and rich flavor.
Use a variety of peppers in your salsa. This will give the salsa a more complex flavor. You can use any type of peppers you like, but some popular choices include jalapeños, serranos, and habaneros. If you are using hot peppers, be sure to remove the seeds and ribs before adding them to the salsa.
Add other ingredients to your salsa to taste. This could include diced onions, cilantro, garlic, lime juice, or cumin. You can also add fresh or roasted vegetables, such as corn, zucchini, or bell peppers.
Season the salsa to taste. This could include adding salt, pepper, or chili powder. You can also add a bit of sugar to balance out the acidity of the tomatoes.

Conclusion:

Oven-roasted salsa is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for tacos, burritos, enchiladas, and quesadillas. It can also be used as a dip for chips or vegetables. No matter how you choose to use it, oven-roasted salsa is sure to add a burst of flavor to your next meal.