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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Fabulous salsa! As a couple of other reviewers have mentioned, it was a little salty, but the flavor profile was terrific. Made with grilled chicken fajitas (also 5*).
This salsa is so delicious. I love it warm straight from the oven. I am mad at myself I was in a hurry and forgot the lime juice. Next time I’ll remember the lime juice and it will be even yummier! I really don’t like store bought salsa. This is absolutely delicious!
I am a huge fan. I have yet to make a recipe that wasn’t delicious from Once Upon a Chef.
So glad you like the recipes! 🙂
Can you adapt this recipe for canning? It sounds so delicious and highly recommend.
Hi Miriam, I didn’t design this for canning so I’m not sure that it would be safe — sorry!
Great balance of flavours! Used jalapenos as that’s what I had. Perfect recipe! I really love the grilled taste of the veggies!
hello, I have one green poblano pepper — could I use that instead of the serrano? I don’t want it to be too hot. thanks
Sure, Karen, that should work. Hope you enjoy! 🙂
I just made this as it sounded really good. I found however that it was way too salty ( 2 tsp) and ended up adding more tomatoes to it. I also found that it took about 20 minutes under the broiler to get the veggies charred perfectly.
I have made salsa based on a modified version of this recipe every 3 weeks or so for the last 5-6 months. I use an air fryer to roast the veggies in 2 batches – onions, pepper and garlic first (wrapped in foil for most of the time), then tomatoes in 2 layers (no foil). I do not use any oil and I only use half the salt and cumin called for based on it personal preference. Awesome!! I cannot believe I have been missing out on salsa so many years before finding this recipe. I love salsa but hate store bought. Also, I freeze half each time so that I actually have some to eat every week or so. The frozen batch is always great but kinda miss having it warm when fresh. It is great whether warm or cold, just different. Again, awesome!!!
Jenn, we love your recipes! I don’t have fresh tomatoes. Can I use canned fire-roasted tomatoes? Or can I use canned whole tomatoes and roast them? And if so, how many cans?
Hi Terri, I think you could get away with using the fire-roasted tomatoes (make sure they are well-drained). I’d still roast them along with the onions, etc. and suspect you’ll need about two 14.5-ounce cans of tomatoes. Please LMK how it turns out!
I always have too many fruits and vegetables, and love recipes like this that save me from wasting food. This recipe was an awesome solution for a costco container of grape tomatoes and 3 languishing jalapeños. No lime on hand, but I had a lemon! The salsa was so yummy while it is still warm.
Made it 3x and really like it. I skipped the oil when roasting and still good! Recommend
Love this salsa recipe – roasting the tomatoes, onions, garlic, peppers makes all the difference. The flavor is wonderful