Roasted Salsa Dip

Roasted Salsa Dip

Ordinarily I make my salsa the usual way with all raw ingredients. However I decided to try something a little different this time and the result was very pleasing. I roasted the vegetables and the flavour is totally different. Richer, deeper and sweeter!

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Roasted Salsa Dip

By September 20, 2013

This is a new take on an old favourite. Roasting the ingredients of a salsa gives it an entirely different flavour. Play around with how much lime juice, salt and coriander you use. If you prefer the tomato flavour to be stronger you can add more.



  1. Preheat the oven to 180 degrees
  2. Place the onion, garlic, tomatoes, chillis and capsicums on an oven tray and drizzle with a little oil. I like to use a brush to spread it round evenly.
  3. Roast the vegetables until they start to char. You will probably need to remove the garlic earlier than the rest of the vegetables as it cooks faster. It is ready when it goes soft. Average sized garlic cloves take around 20 minutes.  All vegetables should be done after about 40 minutes.
  4. Leave the vegetables to cool.
  5. In a food processor, place the chilli, onion, coriander and peeled garlic cloves. If they are very soft, it is sometimes easier just to squeeze the garlic out. Also add the juice of only half the lime and the salt.
  6. Pulse until the mix is well chopped.
  7. Next add the capsicums and pulse until evenly chopped. You don't want a puree but you don't want the chunks to be too big either.
  8. Finally, add the tomatoes. They are softest of all so only need minimal pulsing. See the photograph for what the texture should be like.
  9. Now taste the dip and see if you need more salt or lime juice. This really is a personal preference. I like to taste the lime and I like enough salt to really bring out the flavours of the other ingredients.
  10. Serve with vegetables and corn chips.

If you enjoyed this recipe, please let me know in the comments below. Thank you.



One Comment

  1. I have made this dip a few times now and we really enjoy it. I am in charge of the BBQ and I realised it would be great as a condiment as well. Now we use it in place of tomato sauce with dinner. Great stuff!


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