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 made this last night and it was AMAZING! I made it with 6 serrano chiles, my boyfriend loves it super spicy. As soon as the chiles, garlic, tomatoes, and onion were out of the broiler….I hear him run to the kitchen and say what’s the amazing smell and I pointed out what I was making. He was very happy and thank you so much for sharing this!
I made this salsa over the weekend and canned it. Didn’t see the last sentence on the recipe that said not to can. What should I do with all the salsa that is now in ball jars? Do I need to throw it all out? It has been sitting out for two days.
Hi Diane, I’ve never tested this recipe for canning purposes, so while I don’t know for sure it’s not suited for it, I’d be reluctant to say it’s still safe to eat– sorry!!
My mother used to make this salsa, and she canned it all the time. It makes a great chili also.
Great salsa!
Hi Jen,
Love the look of this recipe. Does the variety of tomato matter much? I have some wonderful heirloom taxis that I would like to use up. Do you think they would work well here?
Thanks!
I think this would be delicious with heirloom tomatoes!
I made this with jalapeño peppers instead of Serrano, and used minced garlic from a jar since that’s what I had on hand and extra cilantro. I had olive oil instead of vegetable oil. Despite the changes, this salsa turned out delicious! Roasting the veggies was an awesome idea. I love the flavor from it. This is a great recipe, my dad is picky and he loved it! I will save it for later 🙂
I made this for a picnic and everyone wanted to know who brought it–because it was soooo good. Thank you for posting you used olive oil and it turned out good. I cannot have vegetable or canola oils and was skeptical to use olive oil. Now I have a lot of salsa to make!
This is a wonderful restaurant-style salsa! It’s identical to a local burrito joint who keeps it in a pot and serves it warm. Fresh is always best, but I wanted to add a note and let everyone know that this salsa freezes very well. I use 1 cup containers and when it’s needed, I pop one out, heat and serve. Thanks so much for sharing this one. It’s a keeper.
This is the best salsa recipe on the planet. The key to the great flavor is roasting the vegetables. I have made it for parties many times and am always asked for the recipe. I think the secret is out! The Thank you so much!
I like this salsa A LOT! I think next time though I’ll skip the cumin and use a smoky pepper and a little extra cilantro.
Doesn’t the garlic become bitter when broiling it?
This sounds very much like the salsa being served at the taco truck outside our office (which is amazing). I’ve tries many times to replicate it but your recipe might get me closer. There has always been something in there I couldn’t define that was a little bit creamy… another customer told me confidentially once that the creamyness is coming from roasted peanuts that they grind up in the salsa. I had been thinking a little Masa flour, but the peanuts might make sense… ever heard of such a thing?
Hi John, I think you’ll really enjoy this recipe. The garlic doesn’t turn bitter — everything just gets a nice smokey flavor. I haven’t heard of peanuts in salsa but sounds interesting!
I live in Mexico and Peanuts are a very common thing in a certain types of really hot & oily Salsa but I don’t think this type would work.
Replying to John — Wow! I have a peanut allergy and would never have thought there would be peanuts in salsa! Good to know!
Awesome salsa. Used 2 Serrano peppers only. This was spicy enough. Thanks.