Pan Roasted Blender Salsa

This healthy and easy salsa is full of spicy Mexican inspired flavors. The balance of light and fresh ingredients with roasted and deep flavors will be savored until the last bite is enjoyed. Health Boost: Roasting the vegetables in this recipe does two things - increases the antioxidant lycopene in the tomatoes and adds more flavor to the dish, which means the recipe doesn't need as much salt.

  • Author: Michele Sidorenkov, RDN
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 cups 1x
  • Cuisine: Mexican



1 tablespoon canola oil

4 Roma tomatoes, quartered

1 medium jalapeño, halved with seeds and stem removed

1/4 red onion, cut in half

1 ear of yellow corn, kernels shucked

1 cup cilantro, roughly shopped (additional whole leaves set aside for garnish)

3 garlic cloves, whole

Juice from 1 lime

1/2 teaspoon salt

Best enjoyed with tortilla chips!


  1. Before prepping the vegetables, place a large pan over medium-high heat, adding the canola while the pan warms.
  2. Once the pan is hot, add quartered tomatoes, halved jalapeño, and onion slices to the pan, ensuring the tomatoes and jalapeños are placed skin side down in the pan. Sear the vegetables for 5-6 minutes, not stirring the pan to ensure the vegetables are browned. Scatter corn kernels into the pan and sear for another 3 minutes, then remove the pan from heat.
  3. Using tongs, remove the hot tomatoes, jalapeño, and onion from the pan and add them together to the blender (Note: Do not add the corn kernels to the blender). Then, add the cilantro, garlic cloves, lime juice, and salt to the blender and pulse 10 times until chopped and well mixed.
  4. After transferring the salsa from the blender to a serving dish, top the salsa with the whole, seared corn kernels from the pan. Cover and allow to chill in the refrigerator.
  5. Once chilled, garnish with fresh cilantro and serve with tortilla chips.


Each 1/2 cup serving of salsa provides 3/4 serving of vegetables