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This roasted tomato salsa recipe is easy to make and packed with smoky, spicy flavor. Perfect with tortilla chips, tacos, and more!
This roasted tomato salsa has been one of my favorites for years, and once you taste it, you’ll understand why! Instead of using raw or canned tomatoes, I roast fresh tomatoes, onions, and garlic in a hot oven until they’re softened and lightly charred. Roasting brings out the tomatoes’ natural sweetness, mellows the onions and garlic, and gives the salsa a wonderful smoky flavor. (I use the same technique for my salsa verde, swapping the tomatoes for tomatillos.)
It’s easy to make, and the flavor gets even better after a day or two in the fridge, so it’s perfect for making ahead when you’re having people over.
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.
How To Make Roasted Tomato Salsa
Toss the veggies with oil: 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: Cook under the broiler until blistered and slightly charred, 10 to 15 minutes.
Add seasoning: Transfer the vegetables to a food processor fitted with a metal blade, and add the salt and cumin.
Blend: Process until slightly chunky. Taste and add the remaining chili pepper(s), if desired.
Finish: Add the cilantro leaves and lime juice and pulse a few times until the cilantro is finely chopped. Serve with tortilla chips and enjoy!
Make-Ahead and Freezing Instructions
Make ahead: This salsa is perfect for making ahead, especially if you’re entertaining. Prepare it up to a week in advance and store it in an airtight container in the refrigerator. Give it a good stir before serving, and taste for seasoning. A squeeze of fresh lime juice can help brighten it up after a few days in the fridge.
Freezing: You can also freeze the salsa for up to 3 months. Let it cool completely, then transfer it to an airtight, freezer-safe container, leaving a little room for expansion. Thaw overnight in the refrigerator and give it a good stir before serving. The salsa may release some liquid as it thaws, so just drain off any excess if needed.
Roasted Tomato Salsa
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 fresh cilantro
- 2 tablespoons fresh lime juice, from one lime
Instructions
- Preheat the broiler and set an oven rack about 5 in (13 cm) 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 to 15 minutes.
- Transfer the vegetables and their juices to a food processor fitted with the metal blade. Add the salt and cumin and pulse until slightly chunky.
- 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.
Notes
- This recipe is not meant for canning.
- Adjusting the heat: Serrano peppers can vary quite a bit in spiciness. If you prefer a milder salsa, start by blending in just one roasted serrano pepper. Taste the salsa, then add more of the roasted peppers, pulsing after each addition, until it’s as spicy as you like.
Nutrition Information
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.
What to Serve with Roasted Tomato Salsa
Of course, this salsa is delicious with tortilla chips, but don’t stop there! I love spooning it over chicken fajitas, carne asada, or southwestern burgers. It’s also great alongside guacamole and chili con queso if you’re putting together a spread for a party. And don’t forget about breakfast: a spoonful on scrambled eggs is delicious, too!
More Salsa Recipes You May Like
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I have been wanting to try making fresh salsa for a while now. I think I’ll give this recipe a whirl!
Love making fresh salsa! Looks great!
Sounds delicious! Can I roast this in the oven as opposed to placing under a broiler?
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.
Do you skin the tomatoes after roasting? and if not, will it leave a shriveled skin in the salsa?
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.
Sounds so good. It will be on my menu this weekend.
Can this salsa be frozen?
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.
Sounds super easy and so delectable. I am always impressed with your recipes. I have never been dissappointed…ever! Thank you!!!
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!
Hi Susan, I typically use 3 Serrano peppers…it’s spicy but not crazy hot.
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.
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.
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!
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.
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.
Wow! That DOES sound easy! Must try!