Air Fryer Salsa
This Air Fryer Salsa is all about bold, roasted flavor with minimal effort. By air-frying tomatoes, tomatillos, peppers, and garlic, you get that deep, charred complexity usually reserved for a comal or grill—without the mess or long prep.
The heat softens the vegetables and concentrates their natural sweetness, while the blend of serranos and jalapeños adds a lively kick.
Finished with cilantro and lightly pulsed for texture, this salsa is fresh, smoky, vibrant, and endlessly spoonable—perfect for elevating everything from tacos to simple chips.
Why People Will Love This Recipe:
Deep roasted flavor with minimal effort – Air frying concentrates the natural sweetness of the tomatoes and tomatillos while giving the peppers and garlic a lightly charred, smoky depth without using a grill or stovetop.
Perfect balance of heat and freshness – The combination of serranos and jalapeños delivers a bold but adjustable heat, balanced by bright cilantro and tangy tomatillos.
Fast and fuss-free – Everything roasts in one air fryer basket, making this a quick, weeknight-friendly salsa with very little cleanup.
Fresh, homemade taste – Unlike store-bought salsa, this version tastes vibrant and alive, with clean flavors and no preservatives.
Customizable texture – Pulsing the blender lets you control whether the salsa is chunky, rustic, or smooth, depending on how you like it.
Versatile for many dishes – Perfect as a dip, spooned over tacos, eggs, grilled meats, or mixed into rice and beans.
Naturally bold ingredients – Whole vegetables, fresh chiles, and garlic do all the heavy lifting, creating complex flavor without complicated seasoning.
Cilantro-forward option – For cilantro lovers, this salsa delivers a fresh herbal finish that ties everything together beautifully.
Key Ingredients:
Roma Tomatoes – Provide a rich, slightly sweet base that intensifies when air-fried, adding body and depth to the salsa.
Tomatillos – Bring brightness and gentle acidity, balancing the roasted flavors and giving the salsa its signature tang.
Serrano Peppers – Deliver a clean, sharp heat that cuts through the sweetness of the roasted vegetables without overwhelming them.
Jalapeños – Add a milder, rounded warmth and subtle vegetal flavor that complements the serranos.
Garlic (Unpeeled) – Air-frying mellows the garlic, transforming it from sharp to sweet and nutty once peeled.
White Onion – Roasts into a soft, lightly caramelized layer that deepens the salsa’s savory backbone.
Chicken Bouillon – Adds umami and savory depth, enhancing the roasted vegetables without the need for extra spices.
Cilantro – Finishes the salsa with a fresh, herbal lift that keeps the flavor vibrant and balanced.
Expert Tips:
Don’t overcrowd the air fryer basket – Give the vegetables space so they roast rather than steam. Proper airflow creates deeper caramelization and better flavor.
Keep the garlic unpeeled during air frying – The skins protect the cloves from burning while allowing them to soften and turn sweet and nutty inside.
Rotate or shake halfway through cooking – Turning the vegetables once during the 15 minutes ensures even roasting and prevents hot spots from charring too aggressively.
Adjust heat before blending – Taste the roasted peppers first. If the heat feels too strong, remove some seeds before blending to control spiciness without losing flavor.
Pulse, don’t purée – Short pulses keep the salsa textured and rustic. Over-blending can make it watery and dull the fresh roasted notes.
Season gradually – Start with the bouillon and salt, then taste and adjust. Roasted vegetables concentrate flavor, so a little seasoning goes a long way.
Add cilantro last – Blending cilantro at the very end preserves its fresh, herbal aroma and prevents it from tasting muddy.
Let the salsa rest – Allow it to sit for 10–15 minutes after blending. This short rest lets the flavors meld and round out naturally.
Air Fryer Salsa
Ingredients:
4 roma tomatoes
2 tomatillos
3 unpeeled cloves of garlic
2 serranos with stems
2 jalapenos with stems
1/2 white onion
Instructions:
Drizzle with olive oil and put in the air fryer at 400 degrees for 15 mins.
After cooking, cut stems off peppers and peel garlic.
Put all together in the blender with 1 tsp of chicken bouillon and 1/2 tsp salt.
I added a half a bunch of cilantro because I love cilantro.
Pulsed the blender until I got the consistency I wanted.
Important Notes When Making Air Fryer Salsa
Roasting changes flavor intensity – Air frying concentrates sweetness and heat, so the salsa will taste bolder than a raw or lightly cooked version. Always taste before adding extra seasoning.
Heat level varies by pepper – Serranos and jalapeños can differ greatly in spiciness. The same recipe can turn mild or fiery depending on the peppers used.
Tomatillos must be husked and rinsed – Remove the papery husks and rinse away the sticky residue to avoid bitterness in the finished salsa.
Bouillon adds salt quickly – Chicken bouillon already contains sodium, so add salt conservatively and adjust only after blending.
Texture is a personal choice – Chunky works best for chips, while a smoother blend is ideal for tacos or spooning over meats.
Color will darken slightly – Air frying creates natural char and browning, so expect a deeper, more rustic color than raw salsa.
Cilantro is optional but impactful – It brightens the salsa significantly, but omitting it won’t affect the roasted base flavor.
Best enjoyed fresh – While it keeps well refrigerated for a few days, the salsa tastes brightest and most vibrant within the first 24 hours.
How to Enjoy This Air Fryer Salsa After Cooking
Let the salsa rest before serving
After blending, allow the salsa to sit for 10–15 minutes. This resting time helps the roasted flavors settle and allows the salt, bouillon, and acidity to fully balance.
Serve at room temperature for best flavor
Cold salsa can mute roasted notes. Let refrigerated salsa sit out for a few minutes before serving to bring back its full depth and aroma.
Pair with the right chips
Thick, sturdy tortilla chips work best. They hold up to the salsa’s texture and let you enjoy the roasted vegetables without breaking.
Use it as more than a dip
Spoon it over tacos, burritos, eggs, grilled chicken, steak, or roasted vegetables. It also works beautifully stirred into rice or beans for instant flavor.
Balance richness with freshness
This salsa shines alongside rich or fatty foods. The acidity from tomatillos and heat from chiles cut through cheese, meats, and fried dishes perfectly.
Adjust on the fly
Before serving, taste and adjust with a pinch of salt, a squeeze of lime, or a handful of fresh cilantro if needed to brighten it up.
Store properly for leftovers
Keep the salsa in an airtight container in the refrigerator for up to 3–4 days. Stir before using, as natural separation may occur.
Reimagine leftovers
Use leftover salsa as a base for chilaquiles, a quick enchilada sauce, or mixed into sour cream or crema for a smoky salsa dip.
Enjoy the rustic character
This salsa is meant to feel bold, roasted, and slightly imperfect—embrace the char, texture, and heat as part of its charm.
Nutrition Information:
Assumption: values are per 2 tablespoons, including olive oil, chicken bouillon, and cilantro.
Calories: 20–25 kcal | Total Fat: 1.2–1.6 g | Saturated Fat: 0.2 g | Monounsaturated Fat: 0.7–0.9 g | Polyunsaturated Fat: 0.2–0.3 g | Cholesterol: 0 mg | Sodium: 180–260 mg (depending on bouillon and salt) | Total Carbohydrates: 3.5–4.5 g | Dietary Fiber: 1.0–1.4 g | Sugars: 2.0–2.6 g | Protein: 0.6–0.9 g
Frequently Asked Questions:
Can I make this salsa less spicy?
Yes. Use fewer serranos, remove the seeds and membranes from the peppers before blending, or replace serranos with extra jalapeños or mild green chiles. Roasting keeps flavor even when heat is reduced.
Why air fry instead of roasting in the oven or on a comal?
The air fryer delivers fast, even heat and concentrated roasting in a short time, creating charred flavor without heating up the kitchen or requiring constant turning.
Can I skip the chicken bouillon?
Absolutely. The bouillon adds savory depth, but you can omit it or replace it with extra salt, garlic, or a splash of lime juice for a cleaner, vegetable-forward salsa.
How chunky or smooth should the salsa be?
That’s personal preference. A few quick pulses create a rustic, chunky salsa ideal for chips, while longer blending gives a smoother texture better suited for tacos and sauces.
How long does this salsa keep?
Stored in an airtight container in the refrigerator, it stays fresh for 3–4 days. Stir before serving, as natural separation may occur over time.
Should I peel the garlic before air frying?
No. Keep the garlic unpeeled while air frying to protect it from burning. The skins allow the cloves to roast gently and become sweet and soft, making them easy to peel after cooking.
Do I need to flip the vegetables while air frying?
It’s recommended. Shaking the basket or turning the vegetables halfway through ensures even roasting and prevents one side from over-charring while the other stays pale.
How do I know when the vegetables are done?
They should be soft, lightly blistered, and slightly charred at the edges. Tomatoes and tomatillos will collapse slightly, and the peppers should have wrinkled skins.
Should I remove pepper seeds before or after cooking?
Remove them after cooking. Roasting makes the peppers easier to handle and lets you taste the heat level before deciding how many seeds to keep.
Why should I pulse instead of fully blending?
Pulsing gives you control over texture and prevents the salsa from becoming watery or foamy. It also preserves the roasted character of the vegetables.