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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Comments
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This is our third summer using this recipe and it NEVER disappoints. It is such an easy, flavorful, delicious way to use the tomatoes from our garden. This salsa doesn’t last more than two days in our fridge, if it even hits the fridge at all! Pure perfection. Thanks for the great recipe.
P.S. I just got the ‘once upon a chef’ cookbook and am obsessed!
Hi Jenn,
My family loves your recipes, especially this salsa one! We stumbled on it a summer or two ago when we were trying to make use of extra tomatoes from our garden. Can you freeze this salsa?
Glad you like it! Yes, you can freeze it. 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.
Killer recipe! Had extras of everything so made double batch, super easy and we’re just about drinking it now. Tomatoes and peppers from our garden, garlic, onions, and cilantro from local farmers market.
Only thing that was off was the heat, used 5 serranos and there doesn’t seem to be any heat at all. Should I have left the seeds?
Hi Nick, Yes the peppers should be stemmed but not seeded. Glad you enjoyed!
Just came upon your website and it’s now my go to for meal planning ❤️
I just made this, this morning and going to use with your grilled shrimp tacos and avocado salsa with some tortilla chips. Definitely going to attempt your grilled chicken fajitas, like others suggested. Thank you for all your recipes, it makes not being able to go out, to try different cuisines at restaurants, more manageable with the vast selection of meals you have.
❤️
Wow! I don’t think I’ve ever had red salsa this good!
Thank you. Another fabulous recipe! Just put it on my eggs for breakfast.
I could eat this salsa with a spoon! So easy, so delicious! I halved the salt and used a Thai green chili for a smooth tasty heat.
Thank you Once Upon A Chef for creating some of the best recipes around. Your cookbook is a necessity in any kitchen.
I made both the salsa and grilled chicken fajitas during my daughter and her husband’s recent visit. We all enjoyed both recipes immensely and will be making them again and again. One question. I noticed you said the salsa could not be canned but I am wondering if it could be frozen. I have lots of fresh tomatoes and your salsa is superior to anything you can buy in a store. Please advise as soon as possible. Thanks again for such wonderful recipes.
Glad you like this! Yes, it freezes nicely. 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.
This recipe is amazing! I’ve never made homemade salsa before, but this was so easy and blows any jarred version out of the water. We’re wimps, and like our salsa mild-medium, so the one conundrum I had was about the chili pepper. We get our groceries delivered and I’m not sure which type of pepper I actually received because it was about 6 inches long and super hot. I could only use a third of one pepper to make a medium-heat salsa. I’m trying again and have ordered a Serrano, Poblano, and Chilaca so I can figure out which was the I first received! lol If you have thoughts on the flavor with either of the alternatives, I’d love to know. Also wanted to note that I thought the flavor improved enormously the next day, so I’ll try to prepare it in advance whenever possible. I can’t wait until we can share food with friends again! Thanks Jenn, and I hope your family is safe and healthy!
why cant you can this recipe
Hi Teresa, I didn’t create this recipe with canning in mind, so I don’t know whether or not it’s safe – sorry!