Easy Sheet Pan Roasted Salsa (Whole30, Healthy)

This sheet pan roasted salsa could not be any easier.  Why settle for store-bought salsa that has added sugar and other artificial ingredients when you can make your own roasted salsa in minutes.  Easy, delicious and healthy.

My first round of the Whole30 taught me to look at all labels carefully.  Can you believe that I have actually seen several well-known brands claim the word "organic" and include ingredients such as maltodextrin?

That word doesn't sound the least bit "organic" nor have I ever seen, touched or smelt a "maltodextrin".

What do I mean by that?  Well, to keep things simple, my general rule of thumb is that if I don't know what it looks like or where it comes from than I don't eat it.

Simple enough, right?

With that in mind, I have found it hard to find organic salsa that does not have any added sugar or preservatives so I knew I needed to come up with my own simple salsa recipe.

That's where the sheet pan comes in!  By simply cutting up some salsa worthy ingredients, tossing them on a sheet pan and roasting them in the oven, pure, delicious sheet pan roasted salsa can be made in minutes!

Why use Parsley instead of Cilantro in this Sheet Pan Roasted Salsa?

Believe it or not, a lot of people have a genetic variant in their DNA that results in cilantro tasting like soap.  Approximately 4-14 % of the population had this genetic variant.  This salsa tastes AMAZING using parsley but you can easily replace the parsley with equal parts cilantro or a combination of both if you prefer.

How to Make Sheet Pan Roasted Salsa

Preheat the oven to 425 degrees F.  Line a rimmed baking sheet with parchment paper.

Seed and slice in half 4 jalapenos and place in a bowl.  Next, take an onion and cut into quarters as well as 4 tomatoes and add them to the bowl.  Finally, add the garlic, salt and olive oil and toss to cover vegetables in the olive oil mixture.

Pour the vegetables onto the baking sheet and place in the oven for 20-25 minutes.  Remove the tray from the oven when and let the vegetables cool.

Once vegetables are cool enough to handle, place them in a food processor with the juice from 1 lime.  Pulse until finely chopped.  Finally, add the avocado oil and parsley and pulse a few more times.

How to store Sheet Pan Roasted Salsa

This sheet pan roasted salsa should last in the fridge for 2 weeks and can easily be frozen for later use.  Store it preferably in a glass container.  If you will notice, most tomato-based sauces are stored in a glass container.  Think about it...when was the last time you saw tomato sauce at the grocery store in a plastic container?  The acidity of the tomatoes in this roasted salsa can over time break down the plastic.  Although I doubt this sheet pan roasted salsa will last that long, it is still good practice to store anything acidic in glass and not plastic.

Substitutions:

Jalapenos: Feel free to use any other type of pepper or tomatillo depending on the amount of heat you want from the salsa.

Olive oil: replace with avocado oil

Avocado Oil: replace with olive oil

Parsley: You can ABSOLUTELY replace this with cilantro.

If you like this Sheet Pan Roasted Salsa recipe, here are some other sauce recipes you may like:

• Smokey Onion Bacon BBQ Sauce (Whole30, Keto)
• Simple Vegan Tzatziki Sauce (Whole30, Low Carb, Keto)
• Vegan Creamy Garlic Sauce (Whole30, Low Carb, Gluten-Free, Keto)
• White BBQ Sauce (Whole30, Low Carb, Keto)

Sheet Pan Roasted Salsa (Whole30, Healthy)

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This sheet pan roasted salsa could not be any easier.  Roasted jalapenos, tomatoes, garlic and onion are combined with parsley to create this Whole30 easy, delicious and healthy roasted salsa. 

• Total Time: 25 minutes
• Yield: 6-7 cups 1x

Ingredients

Units USM Scale 1x2x3x

• 4 jalapenos, seeded
• 4 tomatoes, halved
• 1 sweet onion, quartered
• 6 cloves garlic
• 1 tbsp olive oil (or avocado oil)
• 1 tsp salt
• 1 cup parsley
• 1 lime, juiced
• ¼ cup avocado oil (or olive oil)

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Instructions

1. Preheat the oven to 425 degrees F.  Line a rimmed baking sheet with parchment paper.
2. Seed and slice in half 4 jalapenos and place in a bowl.  Next, take an onion and cut into quarters as well as 4 tomatoes and add them to the bowl.  Finally, add the garlic, salt and olive oil and toss to cover vegetables in the olive oil mixture.
3. Pour the vegetables onto the baking sheet and place in the oven for 20-25 minutes.  Remove the tray from the oven when and let the vegetables cool.
4. Once vegetables are cool enough to handle, place them in a food processor with the juice from 1 lime.  Pulse until finely chopped.  Finally, add the avocado oil and parsley and pulse a few more times.
5. This sheet pan roasted salsa should last in the fridge for 2 weeks and can easily be frozen for later use.

 

• Author: Cat
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Sides
• Cuisine: Whole30, Keto, Gluten Free, Dairy Free

Nutrition

• Serving Size: 2 tbsp
• Calories: 15
• Fat: 1.5 g