Salsa Archives - The Slow Roasted Italian

Roasted Salsa Verde

Donna Elick — Sun, 26 Apr 2026 10:00:00 +0000

Try bright, vibrant Roasted Salsa Verde, bursting with roasted tomatillo flavor, smoky blistered peppers, and fresh lime that wakes up every bite. The broiled tomatillos become rich and slightly caramelized while the garlic and peppers add just enough warmth to keep things interesting. Blended with fresh cilantro and onion, it turns into a bold, tangy green salsa that’s fresh, zippy, and completely addictive.

WHY YOU’LL LOVE THIS ROASTED SALSA VERDE RECIPE

Fresh roasted flavor that beats store-bought
Bright, tangy, and perfectly balanced
Easy 30-minute recipe
Freezer friendly
One of the most versatile sauces in the kitchen

Roasted Salsa Verde

We love, love, love salsa verde in this house. That bright, tangy green salsa. You know, the one that shows up on every taco truck table.

Honestly, we use it in so many recipes that it’s almost embarrassing. Enchiladas, carnitas, tacos, burrito bowls, casseroles, even soup… if there’s a way to add salsa verde to it, we’ve probably tried it.

Often, I’ll reach for Macayo’s Salsa Verde, which is one of my favorite shortcuts. But when I really want to knock a recipe out of the park, I make it from scratch.

Making salsa verde with roasted tomatillos and peppers makes all the difference. The flavor gets deeper, a little smoky, and much more complex than anything from a jar.

And once you taste it fresh? You start finding excuses to put this roasted salsa verde on everything.

INGREDIENT NOTES

Tomatillos: The base of salsa verde. When roasted, they develop a deeper, slightly sweet flavor. The fruit inside should feel firm and smooth, but the husks should be slightly loose.
Jalapeño & Serrano Peppers: Provide heat and complexity. Removing the seeds keeps the salsa mild.
Garlic: Roasting softens the sharp bite and adds savory depth.
White Onion: Adds brightness and balance to the salsa.
Fresh Cilantro: Essential for that classic salsa verde flavor.
Lime Juice: Brings acidity that brightens the entire salsa.

VARIATIONS

Smoky Salsa Verde: Add a roasted poblano pepper to the mix.

Extra Spicy Version: Leave the seeds in the peppers and add another serrano.

Avocado Salsa Verde: Blend in 1 ripe avocado for a creamy version.

Charred Tomatillo Salsa: Grill the tomatillos and peppers instead of broiling.

SERVING SUGGESTIONS

A must for chicken tacos and carnitas!
Use it for enchiladas or smothered burritos.
Eat roasted tomatillo salsa verde straight with tortilla chips.
Spoon some over burrito bowls.
Drizzle over fried eggs, huevos rancheros, or breakfast tacos.
Use this roasted salsa verde recipe in our chicken soup.

ROASTED TOMATILLO SALSA VERDE FAQ

Is this spicy?

This version has mild to medium heat. Remove all the seeds from the peppers for the mildest version, or leave them for a spicier kick. For extra spicy, add a serrano pepper.

How do you clean tomatillos?

Remove the paper husk from each one, then rinse well under warm water to remove the sticky residue. If needed, wipe down stubborn spots with a little white vinegar and rinse again.

Can I make it ahead?

Yes, you can make salsa verde with roasted tomatillos up to 2 days ahead. The flavor actually improves after a night in the fridge. And it freezes well for up to 3 months!

What if I can’t find tomatillos?

Make sure to check any Mexican markets nearby first. Otherwise, you can make this roasted salsa verde recipe with canned tomatillos. Simply drain and add them right to the blender.

Roasting the vegetables before blending is what makes this roasted tomatillo salsa verde recipe so special.

The high heat caramelizes the tomatillos and lightly chars the peppers, which adds depth and removes the raw bite you sometimes get with uncooked salsa verde.

Letting the salsa rest in the refrigerator for a little while also helps the flavors meld together, creating a brighter and more balanced sauce.

DONNA’S PRO TIPS

Roast tomatillos cut side down for deeper flavor.
Pull the garlic halfway so it doesn’t burn. It only needs about 5 minutes under the broiler.
Chop the onions before blending. They’ll break down more consistently into the sauce.
Blend the salsa only until it reaches your desired texture. Pulse (not blend) for a chunkier vibe.
Taste and adjust the salt after blending.
Let roasted salsa verde chill before serving for the best flavor.

TOOLS NEEDED

Rimmed Baking Sheet: For roasting the tomatillos, peppers, and garlic.
Blender or Food Processor: To blend the sauce into an even, smooth consistency.
Knife and Cutting Board: Prepping veggies is a breeze.
Citrus Juicer: Optional, but it easily gets every last drop out of the limes.

Enjoy!

With love, from our simple kitchen to yours.

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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Fresh roasted salsa verde
Tangy tomatillo base
Smoky roasted peppers
Bright lime and cilantro
Ready in 30 minutes
Freezer friendly
One of the most versatile sauces you can make

Roasted Salsa Verde

Roasted Salsa Verde is easy to make from scratch, and the complex flavor is so much better than anything jarred! Ready in 30 minutes or less.

Course Condiment

Cuisine Mexican

Method Stovetop

Prep Time 10

Cook Time 10

Cool Time 10

Total Time 30

Servings makes about 3 cups

Calories 11cal

Author Donna Elick

Ingredients

1 1/2 pounds tomatillos, husked, rinsed, and halved
1 medium jalapeño pepper, halved and seeds removed (for more heat, leave some seeds)
1 medium serrano pepper, halved and seeds removed (for more heat, leave some seeds)
3 cloves garlic, peeled
1/4 small white onion, chopped about ½ cup
1/2 cup fresh cilantro, chopped (leaves and tender stems)
1 medium lime, juiced (about 2 tablespoons)
1 teaspoon kosher salt

Instructions

PREHEAT BROILER: Place an oven rack about 6 inches below the broiler and preheat the broiler. Lightly grease a rimmed baking sheet.
ARRANGE VEGETABLES: Place 1 1/2 pounds tomatillos, husked, rinsed, and halved cut side down on the baking sheet. Add 1 medium jalapeño pepper, halved and seeds removed , 1 medium serrano pepper, halved and seeds removed, and 3 cloves garlic, peeled.
BROIL VEGETABLES: Broil for about 5 minutes until the vegetables begin to blister. Remove the garlic cloves so they do not burn. Continue broiling the tomatillos and peppers for another 5 to 7 minutes until the skins are charred and blistered.
COOL VEGETABLES: Remove the baking sheet from the oven and allow the vegetables to cool for about 10 minutes.
BLEND SALSA: Add the roasted tomatillos, peppers, garlic, 1/4 small white onion, chopped, 1/2 cup fresh cilantro, chopped, 1 medium lime, juiced, and 1 teaspoon kosher salt to a blender or food processor.
PULSE: Pulse until the salsa reaches your desired consistency. For a chunkier salsa, pulse a few times. For a smoother salsa, blend longer.
SERVE: Taste and adjust salt if needed. Serve immediately or refrigerate for later use.

Notes

Make-Ahead: Salsa verde can be made up to 2 days ahead. The flavor improves as it sits in the refrigerator.

Storage: Store in an airtight container in the refrigerator for up to 1 week.

Freezing: Freeze salsa verde in small containers for up to 3 months. Thaw overnight in the refrigerator and stir before serving.

Heat Tip: For a milder salsa, remove all seeds from the peppers. For a spicier salsa, leave some seeds or add another serrano pepper.

Ingredient Tip: Tomatillos should be bright green and firm with a dry papery husk. Rinse them well after removing the husk to remove the sticky residue.

Nutrition

Originally published April 2026

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The post Roasted Salsa Verde appeared first on The Slow Roasted Italian.

Salsa Verde Chicken Enchiladas

Donna Elick — Sun, 29 Mar 2026 10:00:00 +0000

Salsa Verde Chicken Enchiladas start with soft flour tortillas wrapped around tender shredded chicken and drenched in a creamy, tangy salsa verde sauce that seeps into every fold. The sauce bubbles at the edges while Monterey Jack melts into glossy, stretchy layers across the top. Inside, the filling is rich, savory, and flecked with garlic, cumin, and green chiles that bring just enough heat to keep things interesting. Chicken enchiladas salsa verde style are creamy, vibrant, and unapologetically comforting… the kind of dinner that makes you go back for “just one more” bite.

WHY YOU’LL LOVE CHICKEN ENCHILADAS WITH SALSA VERDE

Creamy but still bright and tangy
Uses rotisserie chicken for speed
Big flavor in just 30 minutes
Freezer-friendly for future dinners
Crowd-pleasing without being heavy

Salsa Verde Chicken Enchiladas

I have a thing for green sauce. Red enchiladas are good, sure. But salsa verde? That’s where the personality is.

It’s tangy. It’s bold. It wakes everything up. And when you stir sour cream into it, it turns silky without losing that edge.

These creamy salsa verde chicken enchiladas bake up bubbling at the edges, cheese melted into a glossy layer across the top.

And the tortillas soften just enough to soak up the sauce without falling apart while the filling stays creamy and savory with just the right hit of cumin and garlic underneath.

They’re comforting without being heavy. Bright, but still cozy. And when something checks all those boxes? It earns a permanent spot in the rotation.

INGREDIENT NOTES

Salsa Verde: Use a good one… it sets the tone for the entire dish.
Shredded Chicken: Rotisserie is perfect here. Tender, juicy, and fast. Sometimes I’ll cook a batch to freeze for recipes like this one!
Monterey Jack: Freshly shredded melts smoother and silkier than bagged shreds.
Green Chiles: Add gentle warmth without overpowering the other flavors.
Sour Cream: Balances the acidity and gives the sauce body.
8-inch Flour Tortillas: Typically labeled as “soft taco” size.

VARIATIONS

Spicy Verde: Add diced jalapeños to the sauce.

Corn Tortillas: Warm these before rolling to prevent cracking.

Pepper Jack Swap: Replace the Monterey Jack with Pepper Jack for extra kick.

Cream Cheese Boost: Swap half of the sour cream with softened cream cheese for more richness.

Bean Add-In: Add black beans to chicken salsa verde enchiladas for extra heartiness.

SERVING SUGGESTIONS

Pair with cilantro lime rice.
Add pinto or refried beans on the side.
Top with sliced avocado and red onion with lime wedges on the side.
Serve salsa verde chicken enchiladas with a crisp side salad.
Finish dinner with our Chocolate Tres Leches Cake.

CHICKEN ENCHILADAS SALSA VERDE FAQ

Are these spicy?

There’s mild heat from the diced green chiles and green sauce, but nothing too spicy. Choose a hot salsa verde or add jalapeño to the filling to kick the heat up a few notches.

Can I assemble these ahead of time?

Yes. Wait for the sauce to cool, then cover salsa verde chicken enchiladas tightly and refrigerate up to 1 day before baking.

Why are my tortillas tearing?

Cold tortillas tend to crack, especially corn tortillas. Warm them slightly before rolling so they’re more pliable.

Can I freeze chicken enchiladas with salsa verde?

Yes, and you can do so before or after baking. Once assembled, wrap tightly in layers of plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before baking at 375°F for 20-25 minutes.

Freeze baked leftovers for up to 2 months, then reheat at 350°F covered with foil.

The key to creamy enchiladas is balance. Salsa verde brings brightness and acidity, but without fat, it can feel sharp.

The sour cream softens that edge and gives the sauce enough body to cling to the chicken instead of pooling at the bottom.

Simmering the sauce briefly before assembling lets the spices bloom and deepen. And reserving sauce for the bottom of the pan prevents sticking while helping the tortillas soften evenly.

Bake just until the cheese melts and the edges bubble… overbaking can dry the tortillas.

This salsa verde chicken enchilada recipe is simple. But done right, it tastes like more effort than it is.

DONNA’S PRO TIPS

Don’t overfill the tortillas. The edges need to overlap so they stay intact.
Reserve some sauce for the bottom of the dish. It prevents sticking and softens tortillas.
Use freshly shredded cheese. The flavor and the melt are superior.
Let enchiladas rest 5 minutes before serving. Serving is much easier this way.
Garnish right before serving for color and freshness.
If reheating, cover loosely with foil to prevent drying and help with even warming.

TOOLS NEEDED

Large Skillet: To build the sauce and combine the filling.
9 x 13-inch Baking Dish: Use a foil pan if you plan on freezing before baking.
Mixing Spoon or Spatula: Evenly divide the filling between the tortillas.
Cheese Grater: Fresh cheese makes a difference here.
Foil: For reheating or make-ahead.

Enjoy!

With love, from our simple kitchen to yours.

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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Creamy salsa verde base
Tender shredded chicken
30-minute dinner
Make-ahead and freezer friendly
Bright, bold, comforting
Fresh cheese melts best
Reliable crowd pleaser

Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas are tangy and bright, perfectly creamy, and just as cozy as red sauce recipes. Ready in 30 minutes!

Course Main

Cuisine Mexican

Method Oven

Prep Time 10

Cook Time 20

Total Time 30

Servings -5

Calories 535cal

Author Donna Elick

Ingredients

2 tablespoons extra virgin olive oil
1 small yellow onion, diced (about ½ cup)
3 cloves garlic, minced (about 1 tablespoon)
1 16 ounce jar salsa verde or green enchilada sauce (about 2 cups)
1 4 ounce can diced green chiles, drained
1/2 cup sour cream
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 to 3 cups cooked shredded chicken about 1 to 1 ½ pounds cooked
8 ounces Monterey Jack cheese freshly shredded (about 2 ½ cups), divided
2 tablespoons chopped fresh cilantro
8 8-inch flour tortillas

Instructions

PREP OVEN AND PAN: Preheat oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
SAUTÉ AROMATICS: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 small yellow onion, diced and cook for 4 to 6 minutes until softened. Stir in 3 cloves garlic, minced and cook for 30 seconds until fragrant.
MAKE SAUCE: Stir in 1 16 ounce jar salsa verde or green enchilada sauce (about 2 cups), 1 4 ounce can diced green chiles, drained, 1/2 cup sour cream, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Simmer for 1 minute. Reserve 1 cup of sauce.
MAKE FILLING: Add 2 to 3 cups cooked shredded chicken, 8 ounces Monterey Jack cheese, and 2 tablespoons chopped fresh cilantro to the skillet. Stir until evenly combined.
ASSEMBLE: Spread ¼ to ½ cup reserved sauce onto the bottom of the baking dish. Spoon about ¼ cup filling into 8 8-inch flour tortillas, roll tightly, and place seam-side down in the dish.
TOP: Pour remaining reserved sauce evenly over the enchiladas. Sprinkle with remaining shredded cheese.
BAKE: Bake uncovered for 15 to 20 minutes, until cheese is melted and lightly golden.
SERVE: Garnish as desired and serve warm.

Notes

Make-Ahead: Assemble the enchiladas but do not bake. Cover tightly with foil and refrigerate for up to 1 day before baking.

Freezing (Before Baking): Assemble enchiladas in a freezer-safe baking dish. Do not bake. Let the sauce cool completely. Cover tightly with plastic wrap, then wrap again with aluminum foil to prevent freezer burn. Freeze for up to 3 months.

To Bake After Freezing: Thaw overnight in the refrigerator. Remove plastic wrap and bake at 375°F for 20 to 25 minutes, until hot and bubbly.

Freezing (After Baking): Let baked enchiladas cool completely. Wrap tightly and freeze for up to 2 months. Reheat covered at 350°F until warmed through.

Storage: Store leftovers in an airtight container for up to 3 days.

Nutrition

Originally published March 2026

The post Salsa Verde Chicken Enchiladas appeared first on The Slow Roasted Italian.

Cream Cheese Salsa Dip

Donna Elick — Sat, 03 Jan 2026 10:00:00 +0000

Baked Cream Cheese Salsa Dip is warm, creamy, and just a little bit dangerous! It’s become a favorite for game days, snack-y dinners, or hungry teens who appear out of thin air. Cream cheese brings the richness, there’s brightness from the salsa, and the whole thing is finished with a blanket of melty Monterey Jack. It’s the kind of dip that pulls people into the kitchen before it even hits the table, and it takes almost no effort to make. Simple. Comforting. Gone fast.

WHY YOU’LL LOVE CREAM CHEESE AND SALSA DIP

Three ingredients. Yes, that’s it!
Comes together in minutes.
Easy to make ahead for parties.
Creamy with just enough zip.
Works with chips, crackers, or veggies.

Cream Cheese Salsa Dip

This is the dip you make when you don’t want to think or measure. Or impress anyone with effort.

You spread. You spoon. You sprinkle. That’s the whole thing.

Inspired by our 4-layer pizza dip, this cream cheese salsa cheese dip bakes up hot and bubbly… with a Tex-Mex twist.

And once you stir it, everything turns into this creamy, scoopable situation that people hover over. No one asks what’s in it. They just keep dipping.

This is not fancy food… it’s reliable food. And sometimes that’s exactly what you need!

INGREDIENT NOTES

Cream Cheese: Bricks are the way to go, not the stuff in a tub. And make sure it’s softened, or spreading it into the pan will be a pain. This is not the step to rush!
Salsa: Use one you like on its own. Mild, medium, chunky… this is where the flavor lives. I love our lazy day blender salsa for this recipe.
Monterey Jack: Melts smoothly (especially when freshly shredded) and doesn’t overpower the salsa cream cheese dip. A solid choice here.

VARIATIONS

Spicy: Use hot salsa or add diced jalapeños between layers.

Heartier: Add black beans or corn before topping with shredded cheese.

Extra Cheesy: Sprinkle a little more Monterey Jack on top. Trust me, no one complains!

Smoky: Use fire-roasted salsa for deeper flavor.

Flavor Swap: Try mild cheddar for a bolder take, Pepper Jack for heat, or your favorite Mexican cheese blend.

Party Size: Double everything and use a larger dish.

Easy Snacking: Layer personal-size portions into ramekins so no one has to share.

SERVING SUGGESTIONS

Scoop up cream cheese and salsa dip with tortilla chips or sturdy crackers.
Pair with bell pepper and cucumber slices for balance.
Serve crispy sheet pan tacos or quesadillas.
Put out salsa cream cheese dip next to wings or sliders and watch it disappear.

CREAMY SALSA DIP CREAM CHEESE FAQ

Do I have to stir before serving?

It’s not required, but it blends the layers together and makes it easier to scoop. Just a gentle stir so you get a little bit of everything in each bite.

Can I make this ahead of time?

Yes! Assemble cream cheese salsa dip, then cover and refrigerate for up to 24 hours. Uncover and bake when ready.

How do I keep it warm for parties?

Serve it straight from the oven, popping it back in for a few minutes as needed. It’s very forgiving.

Can I microwave it instead?

Technically, yes… but the oven gives it better texture and flavor. If you don’t want to heat up the oven, you can make creamy salsa dip with cream cheese in the air fryer instead.

Make sure the pan fits in the basket, or divide everything into smaller pans. Air fry for 8-10 minutes at 350°F.

Cream cheese dips work because fat carries flavor. That’s the secret. The salsa doesn’t get lost… it softens and spreads through the cream cheese as it heats, and then the cheese on top locks everything together.

I’ve made versions of this cream cheese salsa cheese dip for decades, and the mistake people make is overcomplicating it.

You don’t need extra seasoning. You don’t need fancy cheese blends. Let the ingredients do their job.

Trust me, when a recipe works this well… it’s best to leave it alone!

DONNA’S PRO TIPS

Grease the baking dish lightly so the dip scoops clean.
Spread the cream cheese evenly, or it will bake unevenly.
Avoid watery salsas. Some liquid is fine, but too much will mess with the texture.
Don’t overbake! Once it’s bubbly, it’s ready to go.
Stir gently, not aggressively. You want creamy, not whipped.
Let it sit for a minute before serving. Cream cheese salsa dip thickens slightly as it cools.

TOOLS NEEDED

Small Baking Dish: Something shallow works best for even heat.
Cheese Grater: Fresh shreds melt (and taste) better!
Spatula or Spoon: For spreading and layering.
Oven: No tricks. Just bake it.
Broiler (Optional): If you like a little color on top.

Enjoy!

With love, from our simple kitchen to yours.

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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Three ingredients
Fast prep
Creamy and scoopable
Salsa provides all the flavor
Great make-ahead dip
Easy to customize
Best served warm

Cream Cheese Salsa Dip

This 3-ingredient Cream Cheese Salsa Dip disappears faster than you can make another batch! Easy, flavorful, and party (or snack time) ready.

Course Appetizer

Cuisine Mexican

Method Oven

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 323cal

Author Donna Elick

Ingredients

8 ounces cream cheese, softened
1 cup salsa
4 ounces Monterey Jack cheese shredded (about 1 cup)

Instructions

PREPARE OVEN: Preheat the oven to 375°F. Lightly grease a small oven-safe baking dish.
LAYER CREAM CHEESE: Spread 8 ounces cream cheese, softened evenly across the bottom of the prepared dish.
ADD SALSA: Spoon 1 cup salsa over the cream cheese and spread it into an even layer, covering the surface completely.
TOP WITH CHEESE: Sprinkle 4 ounces Monterey Jack cheese evenly over the salsa.
BAKE: Place the dish in the oven and bake for 15 to 20 minutes, until the cheese is fully melted and bubbly around the edges.
STIR AND SERVE: Remove from the oven and gently stir to slightly blend the layers. Serve warm.

Notes

Make-Ahead: Assemble the dip up to 24 hours ahead. Cover and refrigerate, then bake just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the microwave in 30-second intervals or in a 350°F oven until warmed through.

Add-Ins: For extra flavor, layer in diced jalapeños, black beans, or corn between the salsa and cheese.

Baking Tip: For a lightly browned top, broil for 1 to 2 minutes at the end, watching closely.

Nutrition

Originally published January 2026

The post Cream Cheese Salsa Dip appeared first on The Slow Roasted Italian.

Southwestern Meatballs and Black Bean Corn Salsa

Donna Elick — Tue, 10 Apr 2012 11:00:00 +0000

My new favorite Southwestern Meatballs and Black Bean Corn Salsa, a light and healthy meal in under 40 minutes!

It has been a while since we have shared an On The Lighter Side meal with you or a Simply Delicious one, so today I would like to share one that is both. My new favorite Southwestern Meatballs and Black Bean Corn Salsa, a light and healthy meal in under 40 minutes!

As I was meal planning and prepping for the coming week, I knew I wanted meatballs. But, the same old thing did not sound appealing. I decided to try something new, so I visited flavors from all my favorite regions and decided on a fantastic Southwestern meatballs over Black Bean and Corn Salsa.

It was a huge hit. Chad AND Munchkin both devoured it. Incredible flavor packed into these meatballs and salsa, with a whopping 31g protein per serving and only 330 calories. That is a lot of bang for your buck (if you ask me). If you are looking for a few more calories, try adding Spicy Baked Brown Rice!

Enjoy!

With love, from our simple kitchen to yours.

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Southwestern Meatballs and Black Bean Corn Salsa

My new favorite Southwestern Meatballs and Black Bean Corn Salsa, a light and healthy meal in under 40 minutes!

Course Main

Cuisine American

Method Oven, Stovetop

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 256cal

Author Donna Elick

Equipment

Ingredients

Southwestern Meatballs (makes 18 meatballs)

1 pound 93% lean ground beef
1/4 cup seasoned breadcrumbs
2 large egg whites
1/2 teaspoon kosher salt
1/4 teaspoon black pepper fresh cracked
1 tablespoon Mrs Dash SW Chipotle seasoning

Black Bean Corn Salsa

15 ounce can reduced sodium black beans rinsed and drained
1/3 cups frozen Sweet White Corn
14.5 ounce can reduced sodium diced tomatoes
4 ounce can fired roasted diced green chiles drained
1 teaspoon ground cumin
1/2 teaspoon Ancho Chile Pepper
1/2 teaspoon Chipotle Chile Pepper
pinch Cayenne Pepper
1/2 teaspoon kosher salt

Instructions

Southwestern Meatballs

Preheat oven to 400°.
In a large mixing bowl combine ingredients, mix well. Form into 1 ounce/2 tablespoon balls and place on a parchment lined baking sheet. Bake for 25 minutes n the center rack of your oven.

Black Bean Corn Salsa

Place a large skillet over high heat until a drop of water sizzles in the pan. Add the corn in an even layer to the pan. Allow to cook for 3-5 minutes until corn is caramelized.
Add tomatoes, beans and diced chiles. Stir well. Add cumin, ancho, chipotle and cayenne peppers and salt. Stir to combine and remove from heat.
Remove meatballs from oven and serve 3/4 cup salsa with 3 meatballs on top. Enjoy!!!

Nutrition

The post Southwestern Meatballs and Black Bean Corn Salsa appeared first on The Slow Roasted Italian.