Roasted Tomato, Corn & Pepita Salsa.
I love making this roasted tomato corn salsa at home!! It’s so easy, super flavorful and comes together fast if you have some garden veggies on hand. Serve with salty chips for the best snack ever!
Snacktime!
If you are as obsessed with chips and salsa like we are, then you will love this so, so much. Roasted tomato salsa that is packed with pepitas, peppers and sweet corn – it’s incredible!
I already love roasted veggies… imaging throwing them into a delicious salsa!
When we were on vacation towards the end of summer, we fell into a big salsa kick. It seemed like every afternoon my whole family was going through a jar and multiple bags of chips. It just became our thing.
And while this isn’t particularly anything new or exciting, I was craving a good blended salsa. It’s been ages since I have made one. Like years!
And one of my favorite salsas ever is this pumpkin seed salsa. We all love and can easily go through a jar in one hour. I’ve wanted to recreate it – not that I thought I even could – or at least get as close as possible.
Then, I thought of roasting tomatoes and how they burst and get all juicy and sweet. I figured that I may as well roast some onions and jalapeno peppers too! And corn! How could I forget corn? It’s almost out of season but it’s still pretty darn good.
And by that point, why not just throw the pepitas right in that salsa? It sounded like it would work.
And it does! I’m so excited that it does. We have been LOVING this and if you’re a chips + salsa freak, you will too.
I’d like to mention that I added the corn because I also love this salsa. I guess that means I kind of threw together my own, hoping it would be a combo of both but at least tasting as good as one of them does.
It’s a win!
When it comes to the spice level, you have a lot of control. If you don’t want any heat, leave the peppers out completely or use a bell pepper instead. You can also remove the seeds which will cut down on the heat a bit. Or, leave the seeds in there for some SPICE. It gets very hot quickly though, just FYI.
One of my favorite parts of this whole thing is toasting the corn in a skillet. It doesn’t have to be blended because you don’t want to lose the texture of the corn. So, toasting it and then stirring it into the salsa? Just makes it magical.
Grab the chips!!
Roasted Tomato, Corn & Pepita Salsa
Roasted Tomato, Corn & Pepita Salsa
Ingredients
- 3 cups cherry tomatoes, halved
- 1 small sweet onion, cut into chunks
- 1 to 2 jalapeno peppers, seeds removed (or leave in for heat!)
- 2 garlic cloves
- 3 tablespoons olive oil
- kosher salt and pepper
- 1 cup corn, cut straight from the cob
- ½ cup chopped fresh cilantro
- ⅓ cup roasted, salted pepitas
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon sugar
- tortilla chips, for serving
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the tomatoes, onions, peppers and garlic on the baking sheet. Drizzle with 2 tablespoons of the olive oil. Sprinkle all over with salt and pepper. Roast for 25 to 30 minutes, until the tomatoes are bursting and the veggies are starting to caramelize.
- While the veggies are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Once hot, add the corn. Cook and toss until the corn is caramelized and golden. Remove the pan from the heat.
- Once finished, let cool slightly.
- Transfer the veggies to a food processor. Pulse a few times to break everything up. Add in the cilantro, pepitas, lime juice and sugar. Blend until pureed.
- Taste and season the salsa more as needed with an additional pinch of salt or sugar (or both!). Blend once or twice more.
- Pour the salsa into a bowl and stir in the corn. Serve with chips!
Did you make this recipe?
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This and a margarita!
