Italian-Style Salsa

Cooking with Rocco
by Cooking with Rocco
1 Bowl
1 hr 10 min

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There’s nothing better than fresh homemade salsa. It is a hit no matter what the occasion. I love making Salsa on Sundays during football season, when I am hosting friends and family, or whenever I'm just in the mood for it.

Forget buying that jarred salsa from your grocery story. Homemade salsa is so much bolder and has so much more flavor. The charred vegetables gives it a little smokeyness as well.

My Italian inspired homemade salsa was a hit throughout Football season. So I decided to share it with you.

Add all the veggies to a baking sheet, season with salt, and roast at 450º for 30-40 minutes (or until charred). If you have access to a grill, you can grill them until they're charred to your liking.

They should come out looking like this. You can roast them even longer if you prefer.

After blended, add the salsa to a bowl and serve with your favorite chips.

Recipe details
  • 1  Bowl
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
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  • 5 Roma (or plum) tomatoes, halved
  • 1 sweet onion, quartered
  • 3 Jimmy Nardello peppers (Italian sweet peppers)
  • 6 garlic cloves, in the skin
  • 1/2 cup parsley, stems removed
  • 1 tablespoon Calabrian Chili paste (option - but only heat source)
  • 1/2 lemon, juiced
  • 5 tablespoons red wine vinegar, plus more as needed
  • Olive oil
  • Salt to taste

Preheat your oven to 450º. 
Add the tomatoes, onion, peppers, and garlic to a sheet tray. Drizzle with olive oil and liberally season with salt. Roast for 30-40 minutes until the veggies are charred. Once done, remove the sheet tray from the oven and set aside, allowing the veggies to slightly cool. 
Once you're able to handle the veggies, remove the skin from the garlic cloves. Then add the roasted veggies, parsley, and red wine vinegar to a blender. Pulse a few times until the veggies start to break down.  
Add the calabrian chili paste and lemon juice, and continue to pulse the salsa until your desired consistency is reached.  
Transfer the salsa to a bowl, taste and adjust seasoning as needed (salt, vinegar, Calabrian chili paste). Transfer teh bowl to the fridge and allow the salsa to cool completely prior to serving. Ideally, you want to chill the salsa overnight so all the flavors meld together. However, if you're short on time, you can make an ice bath in a separate bowl (slightly bigger than the salsa bowl), place the salsa bowl in the ice bath, and stir until it cools down.
Cooking with Rocco
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