Description
A fiery and fresh salsa made with roasted zucchini, tomatoes, and jalapeño—perfect for chips or tacos!
Ingredients
Scale
- 1 medium zucchini, ends trimmed and sliced into large chunks
- 4 plum tomatoes, quartered
- 1 small onion, quartered
- 1 jalapeno pepper, stem, seeds, and membranes removed
- 2 garlic cloves
- ¼ cup fresh cilantro
- 2 tablespoons lime juice (juice of 1 lime)
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon pepper
Instructions
- Preheat oven to 425°F (220°C).
- Place zucchini, tomatoes, onion, jalapeno, and garlic on a baking sheet. Roast for 20–25 minutes until lightly charred.
- Allow to cool slightly, then transfer to a blender or food processor.
- Add cilantro, lime juice, chili powder, salt, cumin, and pepper.
- Pulse until desired consistency is reached—chunky or smooth.
- Taste and adjust seasoning if needed.
- Serve with chips or as a topping for tacos.
Notes
You can increase the heat by adding more jalapeño or keeping some seeds. Store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salsa
- Method: Roasted
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 15
- Sugar: 1g
- Sodium: 115mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 0mg
Keywords: spicy, salsa, zucchini, roasted, jalapeño, dip