Name: Roasted Tomato Salsa
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mexican
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 taste); 1/4 cup fresh cilantro leaves; 1 tbsp lime juice; Salt, to taste

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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.

Roasted Tomato Salsa

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Roasted Tomato Salsa is a bold and smoky dip made with charred tomatoes, onions, garlic, and peppers, blended with lime juice and fresh cilantro. It’s perfect with chips, tacos, or grilled meats.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 2 cups 1x
Category: Dip
Method: Roasting
Cuisine: Mexican
Diet: Vegan

Ingredients

Scale

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 taste)
1/4 cup fresh cilantro leaves
1 tbsp lime juice
Salt, to taste

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Instructions

Preheat broiler or grill to high heat.
Place tomatoes, onion, garlic, and peppers on a baking sheet or grill. Roast, turning occasionally, until charred and softened, about 10–12 minutes.
Let cool slightly. Peel garlic and remove stems (and seeds for milder heat) from peppers.
Transfer roasted vegetables to a blender or food processor. Add cilantro, lime juice, and salt.
Pulse until desired texture is reached — chunky or smooth.
Adjust seasoning if needed. Serve warm or chilled.