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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Made this two times so far. Served on two occasions. Upped the peppers as it was too mild for folks in Louisiana.
Other wise, rave comments. Flavor is incredible.
Next time, will put the tomatoes on a wire rack so the juice can fall to the sheet pan.
Hi Jenn,
Great salsa recipe. Made this first time, delicious. Question, how do I control consistency if thick? Afraid adding water reduces flavor. Is this just a tomato variety thing? I used Roma’s. Thank you, David K
Hi David, you can just blitz it a little more in the food processor. Another option is to add a little tomato juice (and glad you like it)!
Hi,
Just wondering if the salsa can be canned or frozen..
Reena
Hi Marina, I didn’t develop this with canning in mind, so I don’t know if it would be safe, but it should freeze nicely.
This recipe was exactly what I was looking for. Thanks Jenn.
It is perfect in taste and I like a bit of chunkiness in my salsa, so I processed it with my stick blender, till it was just right. Damn good!!
ANOTHER AMAZING RECIPE!
I am a loyal follower. I have made so many of your dishes, and I’m going to keep trying more.
Hi Jenn I have a couple of questions. I’ve made this recipe now a couple of times and love it and now I’m making more. First question is why is it only good for two days in the fridge? Does it go bad after that? And second question can you freeze it? The reason I ask that is everywhere I read about making salsa they don’t recommend freezing it and then defrosting it because it becomes runny and watery. Although I met a lady today who says she does it in mason jars and just keeps it in her cold room. Any advice would be greatly appreciated. Thanks!
Hi Judy, so glad you like the salsa! I think when I originally developed this recipe, I was being ultra-conservative and think it would last nicely for up to a week. I’ve changed that in the recipe. Regarding freezing it, I haven’t tried it myself but since it’s a cooked salsa, rather than fresh, I think it should freeze very well for at least a few months. Some of the liquid may separate out when you defrost, or it might get a little watery, but you can correct that by reheating. Hope that helps!
Thank you so much Jennifer for your advice. I really love your recipes and tips. You rock! :0))))
💗
Because there are only two of us, I have always frozen half of the recipe. I defrost in the fridge, stir and serve, and we think it’s just as yummy!
Great recipe for a delicious but healthy and easy salsa that goes well on everything. We made ours with just a dash of olive oil and it was still fantastic. Adding this to the regular rotation and will try making a double batch for freezing next time, thanks Jenn!
I just made this using 5 Serrano peppers. AWESOME! We have several salsa recipes and this one shot to the top of our favorites list! Kudos Jenn! Thanks for sharing your recipe!
Can this recipe be canned?
Hi Jill, I didn’t design this recipe with canning in mind, so I’m not sure that it would be safe — sorry!
This is an absolutely outstanding salsa recipe. I have made many and most are just mediocre. This one is the only recipe that my husband asks me to make every week.
A friend gave me a bag of tomatoes she had frozen. They’re now in my freezer. Could I use these? Thaw first or roast frozen? Thanks.
Sure, Bonnie. I’d thaw them first.