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2012Roasted Tomato Salsa
Utterly addictive, this bright and spicy salsa combines vine-ripened tomatoes, onions, garlic, Serrano chiles, cilantro and fresh lime. The vegetables in the recipe are roasted — a technique that intensifies the flavor of the tomatoes, mellows the onions and garlic, and adds a light touch of smokiness.
You might be wondering, why would I bother making homemade salsa when I could just buy a jar or tub? All I can tell you is that it’s worth it, and it honestly couldn’t be easier to make.
Begin by tossing the quartered tomatoes (I don’t even bother coring them), onion wedges, garlic and whole Serrano 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, along with the salt and cumin. (Note: This is a spicy salsa — you may want to start with one or two peppers in the food processor, and then blend the other(s) in if you want more heat.) Be sure not to skimp on the salt — it brings out all the flavors.
Process until slightly chunky.
Add the cilantro leaves and lime juice and pulse a few times until the cilantro is finely chopped.
Serve with tortilla chips or any of your favorite Mexican dishes. Enjoy!
Roasted Tomato Salsa
Ingredients
- 4 vine-ripened tomatoes, quartered
- 2 small yellow onions, cut into wedges
- 6 garlic cloves, peeled
- 3 Serrano chili peppers, stemmed (use less for a milder salsa)
- 1/4 cup vegetable oil
- 2 teaspoons salt
- 1 teaspoon cumin
- 1/4 cup cilantro leaves
- 1 tablespoon fresh lime juice, from one lime, plus more if needed
Instructions
- Preheat broiler. Line rimmed baking sheet with aluminum foil. Place tomatoes, onions, garlic and whole Serrano chile peppers with vegetable oil directly on sheet pan and toss with your hands. Broil about 5 inches from heat until softened and charred, 10-15 minutes.
- Transfer vegetables and juices to food processor fitted with metal blade. (If you are concerned about spice level, add only one Serrano pepper at this point. You can always blend in the others to taste.) Add salt and cumin and pulse until just slightly chunky. Add cilantro and fresh lime juice, and pulse until cilantro is chopped. Taste and adjust seasoning with salt and more lime juice if desired. (Be sure to add enough salt and lime to bring out all the flavors.) Transfer to bowl and serve warm, at room temperature or slightly chilled.
Biddy
Wow! That DOES sound easy! Must try!
barbara
What a small world!!! Having guests this weekend so I just made another container of your Italian dressing. and about to make my salsa. I’ll use your recipe instead.
Susan
Whoa..3-4 serrano peppers….this must be pretty hot…..I’m going to make it, but will definitely tone it down. It looks delicious!
Jenn
Hi Susan, I typically use 3 Serrano peppers…it’s spicy but not crazy hot.
Norm
In my experience, any style of peppers will have more or less heat, even of the same variety. As I also don’t like stuff “nuclear” hot, I slice the peppers, remove ( & set aside) the veins and seeds. Process as directed, leaving it slightly chunkier than normal. Sample, and then add veins & seeds as needed to your liking. Works with other recipes also, as the heat is typically in those veins and seeds.
Jenn
Thanks, Norm. I agree, sometimes peppers of the same variety really vary in terms of heat. For anyone concerned about the heat level, I’d add that you can always roast 3 or 4 peppers, but only puree one or two into the salsa. When it’s very chunky, taste it — if it needs more heat, you can always blend in the others.
Matt
Chilies add more than heat. They add flavour, too. I always remove seeds and veins from chilies because they add a disagreeable bitter taste.
I made this recipe last night and it was excellent — thanks! The one substitution i made was instead of serranos, we used chipotles en adobo. It added a bit more smokiness to the salsa. Wonderful!
Norm
Forgot to mention……use latex gloves when seeding peppers, or wash your hands well after doing so. DON’T rub your eyes until the hands are well washed. The capsacin (sp?) is where the heat is, and will definitely irritate tender skin.
Leah
Sounds super easy and so delectable. I am always impressed with your recipes. I have never been dissappointed…ever! Thank you!!!
Jerrie Smith
Can this salsa be frozen?
Jenn
Hi Jerrie, I don’t see why not…since it’s cooked and pureed, you don’t have to worry about any fresh cut vegetables getting mushy.
Jane
Sounds so good. It will be on my menu this weekend.
Jenell
Do you skin the tomatoes after roasting? and if not, will it leave a shriveled skin in the salsa?
Jenn
Hi Jennell, No need to skin the tomatoes…once you puree it the skins just blend into the salsa. It’s actually important to leave them on as the char from broiling contributes great flavor.
Mimi
Sounds delicious! Can I roast this in the oven as opposed to placing under a broiler?
Jenn
Hi Mimi, I suppose it would work at a very high temp (475), but not sure you’d get the same nice char on the tomatoes.
Jessie
Love making fresh salsa! Looks great!
Ashley @ Wishes and Dishes
I have been wanting to try making fresh salsa for a while now. I think I’ll give this recipe a whirl!
Amy Tong
I don’t normally make salsa. But this sounds particularly good and pack with wonderful flavors.
I will give this a try soon.
Liz
It’s under the broiler now! Will bring to my book club meeting tonight. Smells delicious. Thanks, Jenn!
Liz
OMG, I love salsa and chips! I am going to make it for one of my pot lucks.
Thanks Jenn
Cathy
Can the salsa be canned?
Jenn
Hi Cathy, Sorry, this recipe is not for canning.
ccwallace
Can you use olive oil rather than vegetable oil or is there a reason?
Jenn
Hi Celia, Olive oil has a lower smoking point than vegetable oil and may burn under the broiler.
sunidhi
Hi, This looks very yummy and mouth watering. definitely i will try and let u know. you have described it really good anyone can follow it . thanks for a wonderful recipe.
Gamermom
So I made this. I just drizzled oil on instead of measuring out the whole amount. I have to tell you I only used three peepers and it came out way to hot. It smells so good, was easy to make with ingredients I grabbed at the farmers market and out of the garden, but way to hot for me.
Jenn
So sorry you found it too spicy. As mentioned in the comments above, there can be a lot of variation in heat in peppers of the same variety. The best way to go is to roast 3 peppers and blend them in one at a time until you are happy with the heat.
Kelley c
Made this today and it was sooo good! I used 1 jalapeño and one hot banana pepper and it had just enough kick to it. Thanks for a great easy recipe!
bootcamp chef
Hi Jenn,
This was fabulous. Made it without planning, so I needed to add a few shallots to supplement the garlic, and didn’t have serrano peppers, so added a bit of chipotle chili powder. Tasted great just after pulsing, even better after the salt (only used 1 1/3 Tbsp for low sodium) and even better after the cilantro and lime. It was fabulous as a topping on baked chicken, also on couscous, then just straight up. How many days do you think this could stay in the fridge (if one had any leftovers!). Thanks for a great dinner!
Jenn
So glad you enjoyed! It keeps well in the fridge for up to a week.
Maribeth
Hi Jenn – First let me say I so enjoy reading your blog! I made your salsa today and it turned out fantastic! I used jalapeños instead of the serranos and it was perfect heat for me. I am new to the GF world and so appreciate all the delicious recipes you post. I plan on making your gf stuffing for thanksgiving. Cheers!
Norm B
Without a doubt the best salsa I have ever made. I used the tomatoes that I grew from seed, which started to go bad, along with my hot peppers and everyone wanted to know MY recipe. Thanks for sharing this..
Nancy Biltekoff
Hi Jen, love your recipes and willo make this one. but can you tell me how to print out ONLY the recips. This one took 16 pages to print. Is there a version that prints the recipe only. Thanks Nancyh
Jenn
Hi Nancy, Oh my goodness, 16 pages! Yes, there is definitely a way to print out the recipes only…Right under the recipe title (at the bottom of the post), there is a red button that says “printable recipe.” Click that and it will take you to the recipe only page. Let me know if you have any problems. Thanks!
Bonnie
I made this salsa last Friday night. It vanished. I made this salsa again on Wednesday night. Gone. Going back to the store today for more ingredients. Best salsa ever!!! Super easy to make and the flavor is phenomenal.
Bobby Faulk
I loved this using fresh tomatoes and I used sea salt and garlic powder sprinkled over vegetables before going in to the oven. Great for chips and dip and also topping for any mexican dish.
Rhoda
Oh my, I have been looking for a salsa recipe since my brother started making me homemade salsa but the few I have tried just didn’t turn out right. This looks so simple and easy and delicious! Can’t wait to try it. I love the way you made it so easy to prepare. Yaynesss, we will never be without to die for roasted salsa again. My husband and I practically drink it according to my brother. HaHa
Rhoda
Thank you for this recipe. I have been looking for this recipe for a while now since my brother started making me homemade salsa. I have tried to make my own but it never seems to turn out like I want it. I love the way this is so simple and easy to prepare and I can’t wait to try it because it looks delicious! My husband and I like it hot but if you don’t use all the roasted peppers you can save them for another recipe. It looks perfect!
Monica Armijo-Miranda
This can be done stove top several ways as well. In a deep pot all the same ingredients then blend. Also roared stove top on a cast-iron flat griddle.
family methods passed on generations! 
Andrew
I loved this salsa, paired it with beef tacos. The best homemade salsa I’ve made thus far. I added some extra garlic but otherwise followed the recipe. My wife found it spicy but delicious, whereas I could have stood some extra heat.
Jen
I made this recipe when I found myself with a massive amount of tomatoes from my garden. I doubled the amount of tomatoes and used 2 jalapenos and it tasted great! My husband said that it’s the best salsa I’ve ever made…I can live with that!
Eliana
does this taste good without the hot peppers? this looks amazing but i dont like really spicy foods
Jenn
Hi Eliana, I’d still use at least one pepper, but you can remove the seeds to get rid of most of the heat. Hope that helps
Ashley
Jenn, this salsa was fabulous! It actually reminded me a bit of the Tortilla Factory salsa – a good Reston memory
Thanks!
patricia Barna
OH MY GOSH, this is so good, This is now my salsa of choice. I make it all the time and keep in a mason jar. I also have given it as a gift in a mason jar. I also put more Cilantro in for me, because I love Cilantro.