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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Great easy recipe. I doubled it for use with tamales and chips
Best salsa recipe ever!!!
We very much enjoyed this salsa. Just perfect!
This is my go-to salsa recipe. I make it at the request of my family weekly. We eat it with chips during football and on our eggs for breakfast.
Can this be canned?
Hi Kyle, this recipe wasn’t designed with canning in mind, so I wouldn’t recommend it – sorry!
Why isn’t this able to be canned? Do the ingredients have to be different in order to can salsa? Thank you!
Hi George, I didn’t create this recipe with canning in mind, so I don’t know whether or not it’s safe – sorry!
WOW!!! This is the 2nd recipe I’ve tried on your site!! The Guinness Lamb Stew is also amazing, people!! Look that one up too. Onto my review, I made this with home grown, bright orange and bright yellow tomatoes. I only put 1/2 Serrano because my daughter doesn’t like spicy. It turned out mild spicy (yum!). This is both smoky and fruity (using the tomatoes that I used). Just perfect, perfect, perfect! Thank you so much for all of your fabulous recipes!
Hi Jenn!
Do you think this would work with chipotle pepper(s)?
Thanks,
Flo
Hi Flo, I’ve never made them with chipotle peppers, but I suspect it should work. I’d love to hear how it turns out if you try it!
Could you freeze this salsa in freezer bags?
I don’t see why not, Jen. Some of the liquid may separate out when it’s defrosted, or it might get a bit watery, but you can correct that by reheating it. Enjoy!
Damn! Jenn, girl, you are a SUPERSTAR for making ME look like one. This is the finest salsa I ever did make. I am now making another 10 batches with the beautiful late-summer tomatoes we’ve got going on now. So easy, so vibrant, so umami, so perfect. Thank you once again for another beautiful recipe. LOVE YOU.
Did you freeze all that salsa?
Wow – this did not disappoint! I had been searching for an easy salsa recipes to use up the plethora of tomatoes from our garden. This recipe was so easy to put together and was absolutely packed with flavor. I ended up only using two Serrano peppers. It provided just the right amount of heat without losing flavor. I instantly passed this recipe on to all of my neighbor friends and will continue to make this salsa!
Hi Jenn
How long will this keep in refrigerator after making? It is amazing! Best salsa ever!
Glad you like it! It should keep well for up to a week in the fridge.