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Ancho Pasilla Roasted Vegetable Salsa

Enhance a simple roasted salsa by adding HERDEZ® Ancho & Pasilla Pepper Paste. Serve with chips as a dipping salsa or use as a topping on grilled seafood, chicken or steak.

5 minutes
10 minutes
15 minutes


  • 3 Roma tomatoes, halved lengthwise
  • ½ medium onion, peeled and cut into chunks
  • 1 zucchini, halved
  • 1 Poblano pepper, halved and deseeded
  • 4 cloves garlic, peeled
  • 1 ear of corn, cut into kernels
  • Salt to taste
  • 2 ½ tablespoons olive oil
  • 1 ½ tablespoon HERDEZ® Ancho & Pasilla Pepper Paste
  • ¼ cup chopped cilantro


  1. In large bowl, toss vegetables with half of olive oil and salt to taste. Spread on sheet pan and broil 6 minutes, flipping halfway.
  2. Add all vegetables but zucchini to food processor and pulse to get chunky consistency.
  3. Dice the roasted zucchini into small pieces.
  4. In large bowl, whisk together remaining oil and HERDEZ® Ancho & Pasilla Pepper Paste. Stir in cilantro and chunky salsa from food processor. Mix well, fold in diced zucchini.
  5. Serve with chips or as topping for grilled proteins.