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Heidi’s Homemade Salsa with Roasted Tomatoes


This recipe is easy to make, easy to divide and multiply. Fresh veggie's are the best.

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Rate this recipe 5/5 (4 Votes)


  • 12 med tomatoes- cored (no need to peel)
  • 8-12 garlic cloves (peeled)
  • 3 Bell Peppers- Red, Orange, Yellow (1 ea- cut into slices- seeds removed)
  • 1 med Red or Vidalia Onion- quartered and separated
  • 2 limes- juiced
  • 1 lemon- juiced
  • handful cilantro leaves- cut random leaves off
  • 1 1/2 teaspoon cider vinegar
  • 2-3 packs of Mrs. Wages Medium Classic Salsa (Purchased on Amazon or at some Walmart stores)
  • kosher salt- to taste
  • (optional- jalapeños)
  • Six 8 oz jelly jars and lids – sterilized


Servings 6
Preparation time 10mins
Cooking time 40mins


Step 1

• Put prepared tomatoes and peppers onto cookie sheet. Roast under broiler for 6 minutes, then flip/turn. Roast 6 more minutes or until dark spots appear. Set aside to cool.
• Turn oven down to 425 degrees. Place prepared onion and garlic on cookie sheet and roast for about 15 min until garlic is somewhat soft.
• Place tomatoes in food processor and pulse gently
• Add all vegi’s to tomatoes in food processor. (depending on your processor size, you may have to do this in batches, with all ingredients and place in large mixing bowl as you go, then blend all together.) Add juice of lemons and limes. Add cider vinegar. Pulse gently.
• Add cilantro. Pulse gently.
• Add Mrs. Wages Salsa Mix (start with 2 packs then taste after mixing)
• Check to see if mixture needs more salt or Mrs Wages mix.
• Ladle into jars, add boiled lid and ring.
• Turn upside down to cool. Store in cool dark place until ready to eat
• If you like jalapeños you can add to the tomatoes and roast- with or without the seeds.

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