She’s The Salsa To Your Chips

Thursday, January 16, 2025

Blog/Recipes/She’s The Salsa To Your Chips

My husband is a chips-and-salsa fanatic.

When I tried this roasted salsa recipe, I instantly knew it would become a favorite—and that it could easily replace the overly processed, store-bought version he usually loves.

Don’t worry, it’s incredibly easy to make and tastes a million times better than anything off the shelf.

The secret? Roasting the ingredients until they develop a rich, smoky, slightly charred flavor. I’ll walk you through every step so you can whip up a salsa that’s fresh, flavorful, and guilt-free.

What You're About To Discover:

Ingredients for a wholesome, flavor-packed salsa

Step-by-step instructions for perfect roasting and blending

Storage tips and pro hacks to keep your salsa fresh

Ingredients

(Makes 2 cups)

6 Roma tomatoes, halved lengthwise

2 garlic cloves, skin on

1/2 yellow onion, roughly chopped

1 serrano pepper

1 handful of cilantro (swap with basil if you're not a fan)

1 tsp coconut aminos (adds a subtle salty flavor)

1/2 lime, juiced

Instructions

1. Preheat the oven:

Set the oven to 400°F (200°C).

2. Arrange the Ingredients on the Sheet Pan:

Place the halved tomatoes cut side up on a sheet pan.

Add the garlic cloves (skin on), chopped onion, and whole serrano pepper.

Spread everything out evenly to ensure consistent roasting.

Place the sheet pan in the middle rack of the oven for the most even results (leave the cilantro or basil aside for later).

3. Roast the Veggies for 20–25 Minutes, Until:

Tomatoes are soft and slightly blistered.

Garlic cloves are caramelized inside their skins.

Onion pieces are tender and browned.

Serrano is blistered. (After roasting, remove the stem. If you prefer less heat, you can remove the seeds as well.)

4. Optional Broil for Smoky Flavor:

Switch to broil setting for 1–2 minutes at the end to deepen the charred flavors. Watch closely to prevent burning.

Let it cool before blending.

5. Blend the Ingredients:

Peel the roasted garlic and add it to the blender.

Toss in the roasted veggies and fresh cilantro or basil.

Pulse for a chunky salsa.

6. Add Fresh Ingredients:

Stir in lime juice and coconut aminos to brighten the flavors.

Pro tips

Brighten Fresh Flavors: Adding lime juice and coconut aminos at the end keeps the taste vibrant and fresh.

Spice Level Control: Want more heat? Add a few drops of hot sauce or a pinch of smoked paprika.

Adjust Texture: For a smoother salsa, blend longer, or for extra chunky, pulse-blend in short bursts.

Storage tips

Minimize Air Exposure: Store in an airtight container to prevent oxidation.

Avoid Double-Dipping: Use a clean utensil every time to keep the salsa fresh.

Freeze Smartly: If freezing, add fresh cilantro and lime juice after thawing to maintain brightness.

A crowd-pleaser for any occasion

This salsa is a perfect recipe for gatherings or just elevating your everyday snack game.

Tried it? Let me know how it turned out—I’d love to hear how your family reacts! You can email me at hello@withoutstatins.com.

Hi, I'm Alejandra

Founder Of Without Statins

I stumbled onto a natural way to lower cholesterol—totally by accident.

While building a research-based weight loss program, people with high cholesterol kept asking, “Will this improve my cholesterol too?”

To our surprise, many came back just weeks later saying, “My cholesterol is already back to normal.”

That’s when it hit me: With high cholesterol running deep in my own family history, it became a no-brainer — I had to enhance the program to help more people avoid meds and finally stop worrying.

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