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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Any chance you can use regular jalapeños? If so would I use sane amount?
Thanks, Staci
Hi Staci, Yes, you can use jalapeños — I’d recommend 1 or 2 depending on how much heat you want. Enjoy!
This salsa is amazing. I sautéed mushrooms and eggplant then spoon this salsa on top. Amazing. So many ways to eat this salsa. I don’t actually eat it with chips but add it as a topping to other dishes. (eggs, etc)
Request: it would be awesome if the recipe noted the approx weight of tomatoes vs. “4 vine ripened”. I use home grown heirloom tomatoes that are wildly different in size and weight so it would really help with how to proportion the rest of the ingredients if the 4 tomatoes were given an approx weight. Thanks!
So glad you like it! I’d estimate the weight of tomatoes would be about 1.5 pounds.
Hi Jen
Just picked the last of my tiny tomatoes (cherry like). Could I use that for the salsa or would there be too much skin from so many tomatoes. If yes how many would I need?
Janis
My instinct would say that there would be too many skins but a few readers have commented that they’ve used cherry tomtatoes and have been happy with the results. If you try it, I’d love to hear what you think!
Wow! Finally a great recipe for using all my extra garden tomatoes. Used a combination of Better boy and Brandywine tomatoes. One of the best salsas I’ve tasted. Restaurant quality.
What would you say the quantity of the tomatoes and onions in the recipe would be by weight?
Hi Teri, I’d guesstimate you’d need about 24 ounces of tomatoes and about 8 ounces of onion.
I’ve been using Jenn’s recipes for some time now, and they always hit the mark. No disappointment here. Excellent final product. I also made the roasted green salsa recipe and it was equally amazing. Thank you so much, Jenn!
Oh my goodness this is such a great recipe! Easy and so delicious! I didn’t change a thing and it was perfect. A great way to use the abundance of peppers and tomatoes from our garden.
I made this salsa last summer. The effort definitely paid off. Everyone raved over it. My son-in-law who is a salsa lover absolutely it.
WOW!! What a wonderful recipe. Fast and delicious. Very easy to make, and a wonderful I use of fresh vegetables.
I’ve made this recipe, as is, numerous times with great success. Today I made the roasted salsa using mango, pineapple and papaya (instead of tomatoes). Outside of using less salt, I followed the remainder of the instructions. The fruit required an extra 5 minutes under the broiler. Amazingly, the salsa turned out delicious with roasted tropical fruit!