Summer is the best time for this fresh & delightful salsa!

Fresh salsa used to be my thing – invite me to a summer BBQ and I’ll bring the chips and homemade salsa along! Sadly I gave up regular salsa making when the kiddos arrived – there was less time for roasting & dicing in between diaper changes & nap schedules. But as my kids grow and summer comes with its delectably sun-ripened tomatoes, how could I not turn those beauties into a flavourful salsa?

What makes this salsa “next level”?

Alyssa Flegg Roasted Salsa

Roasting the tomatoes, along with half of the peppers, jalapeno, garlic and onion really ups the ante and provides a new depth of flavour. 

Fresh Ingredients

Choosing in season ingredients can make a HUGE difference in taste! When we have access to food that has been able to ripen in season, it tastes so much better than when it is picked early and ripened in transit (think back to the last time you bought an imported tomato in the middle of the winter versus a tomato from a local farmer – or your garden – in the summer!).


This salsa can also be as hot or as mild as you like – the key is the jalapeno seeds; this is where the heat is! As a side note, once you’re done handling the jalapeno, make sure you wash your hands really well and avoid touching your eyes/face (trust me on this one!). Adjust the spice level by beginning with a couple of seeds and testing out the heat, adding more in if it’s not spicy enough.

Ideas for serving this salsa:
  • with your fave tortilla chips
  • with nachos
  • with tacos
  • with guacamole and chips
  • with anything you wish!

I hope you enjoy this salsa & maybe it will make an appearance at your next appie evening or potluck BBQ!

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Alyssa Flegg Fresh Salsa

Fresh Roasted Salsa

  • Author: Alyssa


There’s nothing like fresh salsa! It takes a bit of time to prepare but it feels sooo worth it in the end!


  • 4 Tomato (large, ripe)
  • 1 Sweet Onion (chopped)
  • 1 Jalapeno Pepper
  • 1 Orange Bell Pepper
  • 1 Lime
  • 1/4 tsp Sea Salt (optional)


  1. Preheat oven to 375 F; line a baking sheet with parchment paper, set aside.
  2. Cut 1/2 of the tomatoes into thick slices and place on the baking sheet; cut bell pepper in half and place on baking sheet. Roast tomatoes and pepper for 20-30 minutes or until they are well roasted (but not burnt!)
  3. While the veggies are roasting, chop the sweet onion, 1/2 the remaining tomatoes, the jalapeno and juice the lime; combine in a bowl and set aside.
  4. Once the veggies are done roasting, allow to cool. Once cool, place in blender or food processor, pulse until it is pureed.
  5. Combine the roasted puree with the other chopped veggies, allow the flavours to come together in the fridge for an hour or two if possible.
  6. Adjust salt and lime juice to taste. Enjoy!



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