This Roasted Tomato Salsa is a bold and smoky dip made from oven-charred tomatoes, peppers, onions, and garlic. It’s rich in flavor, rustic in texture, and ideal for pairing with chips, tacos, grilled meats, or vegetables.
Why You’ll Love This Recipe
Roasting the ingredients intensifies their natural sweetness and adds a deep, slightly smoky flavor. Unlike jarred versions, this homemade salsa is free of preservatives and full of vibrant, fresh taste. It’s easy to prepare and endlessly versatile.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Ripe tomatoes
- Jalapeños or other chili peppers
- Onion
- Garlic cloves
- Olive oil
- Fresh cilantro
- Lime juice
- Salt
- Optional: cumin or smoked paprika
Directions
- Preheat oven to 425°F (220°C).
- Place whole tomatoes, sliced onion, garlic cloves (unpeeled), and peppers on a baking sheet.
- Drizzle with olive oil and roast for 20–25 minutes, turning once, until vegetables are blistered and lightly charred.
- Let cool slightly, then peel garlic and remove stems from peppers.
- Add all roasted ingredients to a food processor with cilantro, lime juice, and salt. Pulse until desired consistency is reached.
- Taste and adjust seasoning if necessary.
- Serve warm or chilled.
Servings and timing
Servings: 2 cups
Preparation time: 10 minutes
Roasting time: 25 minutes
Total time: 35 minutes
Variations
- Add roasted tomatillos for a tangier salsa.
- Include chipotle peppers for a smoky kick.
- Blend smooth or leave chunky depending on preference.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in small portions for up to 2 months. Reheat gently if desired, though this salsa is excellent cold.
FAQs
Can I use canned tomatoes?
Fresh is best for roasting, but canned whole tomatoes can be used in a pinch.
Is this salsa spicy?
It can be. Adjust the number and type of peppers to control the heat level.
Can I make this without a food processor?
Yes, you can mash everything together with a fork or mortar and pestle for a chunkier texture.
Can I serve this warm?
Yes, it’s delicious warm, especially with tacos or grilled meats.
How do I make it milder?
Use fewer peppers or substitute bell peppers for a very mild version.
Can I grill the vegetables instead of roasting?
Absolutely, grilling adds even more smoky flavor.
Does this salsa need to be refrigerated?
Yes, after preparation, it should be kept cold if not eaten immediately.
Can I pressure-can this salsa?
This specific recipe isn’t designed for canning; follow tested canning recipes if storing long-term.
What can I serve this with?
Tortilla chips, tacos, quesadillas, grilled fish, or eggs.
Can I add other ingredients?
Yes, black beans, corn, or diced mango add variety and color.
Conclusion
Roasted Tomato Salsa brings bold, smoky flavor to your table with minimal effort. Whether you’re hosting a gathering or topping your favorite dishes, this salsa delivers freshness and depth far beyond anything store-bought.
Print
Roasted Tomato Salsa
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 cups 1x
- Category: Dip
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegan
Description
Roasted Tomato Salsa is a smoky, slightly spicy dip made with charred tomatoes, onions, garlic, and jalapeños, blended with fresh cilantro and lime juice for a bold and vibrant flavor.
Ingredients
- 1 1/2 lbs ripe tomatoes (Roma or plum)
- 1 small white onion, quartered
- 2 cloves garlic, unpeeled
- 1–2 jalapeños or serrano peppers (adjust to heat preference)
- 1/4 cup fresh cilantro leaves
- 1 tbsp lime juice
- Salt, to taste
Instructions
- Preheat broiler or grill to high heat.
- Place tomatoes, onion, garlic, and jalapeños on a baking sheet or grill grate. Roast, turning occasionally, until charred and softened — about 10–12 minutes.
- Let the vegetables cool slightly. Peel garlic and remove stems (and seeds for milder salsa) from peppers.
- Add roasted vegetables to a blender or food processor along with cilantro, lime juice, and salt.
- Pulse until desired consistency is reached — smooth or chunky.
- Adjust seasoning with more salt or lime juice if needed. Serve warm or chilled with chips or as a topping.
Notes
- Use a mix of tomatoes for more depth of flavor.
- For a smokier flavor, roast the ingredients over an open flame or on a grill.
- Salsa will thicken slightly as it cools.
- Store in the fridge for up to 5 days or freeze for later use.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 15
- Sugar: 2g
- Sodium: 90mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
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