Roasted Tomato Salsa
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The vegetables in this salsa recipe are roasted, intensifying the flavor of the tomatoes, mellowing the onions and garlic, and adding a touch of smokiness.
This bright and spicy roasted tomato salsa recipe is a longtime favorite of mine. It is very different from most salsa recipes, which are typically made using raw or canned tomatoes. Roasting the vegetables in a high-heat oven intensifies the flavor of the tomatoes, mellows the onions and garlic, and adds a touch of smokiness. (I use the same roasting method to make my favorite salsa verde, replacing the tomatoes with tomatillos.) The recipe is easy to make and, if you’re having a party, you can prepare it a few days ahead of time.
What You’ll Need To Make Roasted Tomato Salsa
As you can see, this salsa recipe calls for three serrano peppers. Serrano peppers are similar to jalapeño peppers in taste and appearance but they are smaller and hotter. Feel free to substitute jalapeño peppers, if you like, but keep in mind that you’ll only need one or two, depending on how spicy you like your salsa.
Step-by-Step Instructions
Begin by tossing the quartered tomatoes (I don’t even bother coring them), onion wedges, garlic and whole peppers with the vegetable oil directly on a baking sheet. Broil the vegetables until blistered and slightly charred, 10-15 minutes.
Transfer the vegetables to a food processor fitted with a metal blade, and add the salt and cumin. (Note: This is a spicy salsa — you may want to start with one pepper in the food processor, and then blend the other(s) in if you want more heat.)
Process until slightly chunky. Taste and add the remaining chili pepper(s), if desired.
Add the cilantro leaves and lime juice and pulse a few times until the cilantro is finely chopped.
Serve with tortilla chips and enjoy!
Salsa goes with so many recipes! Try pairing it with:
- Fajitas
- Guacamole
- Salsa (Restaurant-Style)
- Chili Con Queso
- Carne Asada
- Southwestern Burgers
- 14 Cinco de Mayo Recipes For A Fiesta To Remember
Roasted Tomato Salsa
The vegetables in this salsa recipe are roasted, intensifying the flavor of the tomatoes, mellowing the onions and garlic, and adding a touch of smokiness.
Ingredients
- 4 vine-ripened tomatoes, quartered
- 2 small yellow onions, cut into wedges
- 6 cloves garlic, peeled
- 3 serrano chili peppers, stemmed (use less for a milder salsa)
- ¼ cup vegetable oil
- 2 teaspoons salt
- 1 teaspoon cumin
- ¼ cup cilantro leaves
- 2 tablespoons fresh lime juice, from one lime
Instructions
- Preheat the broiler and set an oven rack about 5 inches beneath the heating element. Line a rimmed baking sheet with aluminum foil.
- Place the tomatoes, onions, garlic, whole serrano chile peppers and vegetable oil directly on the prepared baking sheet and toss with your hands. Broil until softened and charred, 10-15 minutes.
- Transfer the vegetables and juices to a food processor fitted with the metal blade. (Note: This is a spicy salsa recipe. If you are concerned about the level of heat, add only one Serrano pepper at this point. You can always blend the others in to taste.) Add the salt and cumin and pulse until just slightly chunky. (If you left out some of the chili peppers, now's the time to taste and add more.) Add the cilantro and fresh lime juice, and pulse until the cilantro is chopped. Taste and adjust the seasoning with salt and more lime juice if necessary. Transfer to a bowl and serve warm, at room temperature, or slightly chilled.
- Make-Ahead Instructions: The salsa will last nicely for up to a week; store in a covered container in the refrigerator.
- Note: This recipe is not meant for canning.
Pair with
Nutrition Information
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- Per serving (10 servings)
- Serving size: 1/4 cup
- Calories: 69
- Fat: 6 g
- Saturated fat: 0 g
- Carbohydrates: 4 g
- Sugar: 2 g
- Fiber: 1 g
- Protein: 1 g
- Sodium: 173 mg
- Cholesterol: 0 g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I have been wanting to try making fresh salsa for a while now. I think I’ll give this recipe a whirl!
Love making fresh salsa! Looks great!
Sounds delicious! Can I roast this in the oven as opposed to placing under a broiler?
Hi Mimi, I suppose it would work at a very high temp (475), but not sure you’d get the same nice char on the tomatoes.
Do you skin the tomatoes after roasting? and if not, will it leave a shriveled skin in the salsa?
Hi Jennell, No need to skin the tomatoes…once you puree it the skins just blend into the salsa. It’s actually important to leave them on as the char from broiling contributes great flavor.
Sounds so good. It will be on my menu this weekend.
Can this salsa be frozen?
Hi Jerrie, I don’t see why not…since it’s cooked and pureed, you don’t have to worry about any fresh cut vegetables getting mushy.
Sounds super easy and so delectable. I am always impressed with your recipes. I have never been dissappointed…ever! Thank you!!!
Whoa..3-4 serrano peppers….this must be pretty hot…..I’m going to make it, but will definitely tone it down. It looks delicious!
Hi Susan, I typically use 3 Serrano peppers…it’s spicy but not crazy hot.
In my experience, any style of peppers will have more or less heat, even of the same variety. As I also don’t like stuff “nuclear” hot, I slice the peppers, remove ( & set aside) the veins and seeds. Process as directed, leaving it slightly chunkier than normal. Sample, and then add veins & seeds as needed to your liking. Works with other recipes also, as the heat is typically in those veins and seeds.
Thanks, Norm. I agree, sometimes peppers of the same variety really vary in terms of heat. For anyone concerned about the heat level, I’d add that you can always roast 3 or 4 peppers, but only puree one or two into the salsa. When it’s very chunky, taste it — if it needs more heat, you can always blend in the others.
Chilies add more than heat. They add flavour, too. I always remove seeds and veins from chilies because they add a disagreeable bitter taste.
I made this recipe last night and it was excellent — thanks! The one substitution i made was instead of serranos, we used chipotles en adobo. It added a bit more smokiness to the salsa. Wonderful!
Forgot to mention……use latex gloves when seeding peppers, or wash your hands well after doing so. DON’T rub your eyes until the hands are well washed. The capsacin (sp?) is where the heat is, and will definitely irritate tender skin.
What a small world!!! Having guests this weekend so I just made another container of your Italian dressing. and about to make my salsa. I’ll use your recipe instead.
Wow! That DOES sound easy! Must try!