Salsa Fiesta

Salsa Fiesta

Here are two varieties of salsa recipes for your next party.

15 min. prep time
2 cups
000 Ratings


Roasted Tomato & Chiles Salsa

10 Roma tomatoes, roasted
2 garlic cloves, peeled, roasted
1 Anaheim chile pepper, roasted
1 jalapeño chile pepper, roasted
1 medium onion, cut into 1/4-inch slices, roasted
2 tablespoons fresh lime juice
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon sugar

Fresh & Easy Salsa

3 medium tomatoes, seeded, chopped
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 jalapeño chile pepper, seeded, finely chopped
2 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt


Combine all ingredients for desired salsa in medium bowl; mix well. Cover; refrigerate at least 1 hour.

Recipe Tip

To roast vegetables for Roasted Tomatoes & Chiles Salsa, heat oven to 450°F. Place tomatoes, garlic, chiles and onion onto ungreased 15x10x1-inch jelly-roll pan. Bake for 25 to 30 minutes, turning once, until vegetables are blackened. Place roasted vegetables in medium bowl. Cover tightly; let stand 5 minutes. Remove skins from tomatoes and chiles. Finely chop roasted vegetables.

Recipe Tip
To quickly seed tomatoes for Fresh & Easy Salsa, cut each in half and gently squeeze to release seeds. Fresh & Easy Salsa can be made 3 to 4 days ahead. For thicker salsa, first sprinkle chopped tomatoes with salt. Let stand at least 1 hour. Drain juice. Continue recipe as directed above, omitting 1/2 teaspoon salt.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (2 tablespoons)

Calories: 10

Fat: 0g

Cholesterol: 0mg

Sodium: 60mg

Carbohydrates: 2g

Dietary Fiber: 0g

Protein: 0g

Recipe #13327©2005Land O'Lakes, Inc.

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