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
- 1 tablespoon fresh lime juice, from one lime, plus more if needed
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. Be sure to add enough salt and lime to bring out all the flavors. 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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I made this last night and it was AMAZING! I made it with 6 serrano chiles, my boyfriend loves it super spicy. As soon as the chiles, garlic, tomatoes, and onion were out of the broiler….I hear him run to the kitchen and say what’s the amazing smell and I pointed out what I was making. He was very happy and thank you so much for sharing this!
I made this salsa over the weekend and canned it. Didn’t see the last sentence on the recipe that said not to can. What should I do with all the salsa that is now in ball jars? Do I need to throw it all out? It has been sitting out for two days.
Hi Diane, I’ve never tested this recipe for canning purposes, so while I don’t know for sure it’s not suited for it, I’d be reluctant to say it’s still safe to eat– sorry!!
My mother used to make this salsa, and she canned it all the time. It makes a great chili also.
Great salsa!
Hi Jen,
Love the look of this recipe. Does the variety of tomato matter much? I have some wonderful heirloom taxis that I would like to use up. Do you think they would work well here?
Thanks!
I think this would be delicious with heirloom tomatoes!
I made this with jalapeño peppers instead of Serrano, and used minced garlic from a jar since that’s what I had on hand and extra cilantro. I had olive oil instead of vegetable oil. Despite the changes, this salsa turned out delicious! Roasting the veggies was an awesome idea. I love the flavor from it. This is a great recipe, my dad is picky and he loved it! I will save it for later 🙂
I made this for a picnic and everyone wanted to know who brought it–because it was soooo good. Thank you for posting you used olive oil and it turned out good. I cannot have vegetable or canola oils and was skeptical to use olive oil. Now I have a lot of salsa to make!
This is a wonderful restaurant-style salsa! It’s identical to a local burrito joint who keeps it in a pot and serves it warm. Fresh is always best, but I wanted to add a note and let everyone know that this salsa freezes very well. I use 1 cup containers and when it’s needed, I pop one out, heat and serve. Thanks so much for sharing this one. It’s a keeper.
This is the best salsa recipe on the planet. The key to the great flavor is roasting the vegetables. I have made it for parties many times and am always asked for the recipe. I think the secret is out! The Thank you so much!
I like this salsa A LOT! I think next time though I’ll skip the cumin and use a smoky pepper and a little extra cilantro.
Doesn’t the garlic become bitter when broiling it?
This sounds very much like the salsa being served at the taco truck outside our office (which is amazing). I’ve tries many times to replicate it but your recipe might get me closer. There has always been something in there I couldn’t define that was a little bit creamy… another customer told me confidentially once that the creamyness is coming from roasted peanuts that they grind up in the salsa. I had been thinking a little Masa flour, but the peanuts might make sense… ever heard of such a thing?
Hi John, I think you’ll really enjoy this recipe. The garlic doesn’t turn bitter — everything just gets a nice smokey flavor. I haven’t heard of peanuts in salsa but sounds interesting!
I live in Mexico and Peanuts are a very common thing in a certain types of really hot & oily Salsa but I don’t think this type would work.
Replying to John — Wow! I have a peanut allergy and would never have thought there would be peanuts in salsa! Good to know!
Awesome salsa. Used 2 Serrano peppers only. This was spicy enough. Thanks.
I like this version of salas a lot. I like to roast fast and hot so that there are actually some bits not cooked at all. I also add a clove of garlic because … garlic! I love garlic.
Margot C – what do you mean by roasting fast and hot?
I love how easy this salsa is, and delicious!
Is it possible to “process” this salsa in pint jars in a water bath canner? YUMMY! Gr8 recipe…thank you!
I wish it were possible, Jeani, but unfortunately the recipe is not safe for canning. Sorry!
Your basic method for making salsa has become a permanent part of our cuisine. Even though I use vastly different ingredients sometimes, the essential approach is yours. I just made a big batch of salsa verde, completely winging it on the ingredients, but it’s wonderful! Used 2.5 lb tomatillos, 1.75 lb onions, 1.25 lb jalapenos, 13 cloves garlic, a T each of cumin and lime juice, 1 t each of salt and pepper. THANK YOU for introducing me to roasted veggie salsa!
Love the idea of roasted salsa verde, Brian. I plan on trying that!
I recently discovered this recipe for roasted tomato salsa. It is everything you want in a recipe; it is delicious, easy to make and you can freeze it too!Adjust the heat by the number and or kind of peppers that you use. I use a combination of jalapeno and serrano peppers.
Was in the middle of making roasted salsa ala JoAnn…when I decided to google it…I already had the tomatoes, onion, garlic and a drizzele of olive oil roasting on roast convection 375 so continued down that path. Let everything roast together for about 20 minutes then poured a can of green chilis in with the mix and continued roasting for another 20 minutes. Didn’t broil, but may try that next time…this worked perfectly to my taste and since I don’t like hot and didn’t have any hot peppers, I opened the green chilis instead and it actually worked well. When done, I poured veggies into my Vitamix (best appliance on the planet), added 1 tsp cumin, 1 TBSP lime juice and 2 tsps salt…big mistake on the salt….way too much….next time, I’ll try adding 1/2 tsp and then taste and add more. Processed all of that together in the Vitamix, then added 1/4 cup cilantro leaves….this was hands down delicious salsa! I was trying to replicate the salsa from Fresh Market in the jar which is killer salsa, but I think this was better…minus the salt!! Its a learning process…but this was delicious. Thanks for giving me the cumin and cilantro amounts to add…it was perfection!!! Will definitely keep perfecting this salsa to my liking!!! Much better than anything I’ve had raw….love it!!
Absolutely fantastic flavor, and so easy to make. I halved and seeded my serranos to make them less hot, but I did use all three. I also used slightly less cumin because I was worried it might overpower the wonderful roasty flavor of the vegetables. This will be my salsa de casa from now on. Thanks!
Can this roasted tomato salsa be processed and canned?
Unfortunately it can’t — sorry!
Can this salsa be frozen? If so, for how long? How long will it keep in the refrigerator?
Hi Judy, I’d say it keeps well in the fridge for about a week, and it can also be frozen.
I froze about a gallon of the salsa last fall, mostly in small 8-ounce plastic Benecol containers. We’re still using it, and it tastes fine.
Really liked it! So easy to make, my 1 year old ended up eating a lot of it! – I put very little of the jalapeno in it.
Can I use frozen tomatoes? I have lots of tomatoes in my garden and I am freezing them for later use during winter.
Hi Nathalie, Since the salsa is cooked, I think it should work. Please let me know how it turns out 🙂
This was pretty good. It wasn’t a huge difference from some of the better refrigerated salsa brands. But this recipe does produce a fresher tasting salsa. I would make it again. I added a pinch of sugar as my supermarket tomatoes didn’t have much flavor.
I made this dip the first time I saw it and really liked it….but….it seemed a bit too loose for my taste. The second time, I didn’t add the roasting ‘juices’ until I saw the consistency after pulsing a couple of times. This time it was perfect without adding the juices and everyone loved it and it literally disappeared almost instantly!! I almost had to whip up a second batch right there on the spot!! It’s a rich and wonderful salsa with! YOU HAVE TO TRY IT!!!
My family loves this salsa. Roasting the veggies brings a wonderful sweetness that balances nicely with the heat. As a side note – I have found big differences in the heat of peppers – sometimes 1 is enough; other times it takes all 3. I usually substitute jalapenos for the serranos, but I always start with one pepper & test for heat before adding more.
I like the ease of this recipe. I was out of cilantro so I used parsley instead. The taste was good but cilantro is definitely an important ingredient. Will be making it again soon! Thank you
We made this last weekend with some of our crop of summer tomatoes and it was fabulous. We’re having a half-marathon party next month and my husband has requested that this be used instead of Tostitos salsa. I followed the recipe exactly and it was a hit.
This recipe couldn’t be easier and my family thought I spent hours making it. After being given a large amount of garden fresh tomatoes I immediately thought salsa. It came together so quickly and without a big mess. I used an immersion blender which worked great. The only change I would make next time is to use two peppers instead of one. My family ate this salsa on chips and in Mexican dishes. Since it is cooked, it keeps longer than fresh salsa. It is definitely a recipe I would make again.
BEST SALSA EVER! Roasting indredients is the key!
Great recipe! I did add just a little cinnamon tho. 🙂 Tasty and the kids LOVED it.
I have made this Roasted Tomato Salsa at least 20 times, and every time a friend has asked me for this recipe. It is delicious but also so easy to prepare and the roasting of the tomatoes, onions and pepper highlight the flavors.
My picky family absolutely loves this salsa! I make a batch almost weekly. Thank you!
This is by far the tastiest and easiest (2 of my favorite ingredients in a recipe) salsa I’ve ever made. From the moment you smell the vegetables roasting in the oven, you know the yum will come. The cumin, sea salt, lime and cilantro are a brilliant combo. If the serranos are ripe, they give quite a spicy kick. We love, love, love this salsa, and with Packer season right around the corner, it’s absolutely perfect! Thanks Jen 🙂
It was so easy! I always have these vegetables on hand and it couldn’t be easier to throw this together for some unexpected guests.
Can this be frozen or canned?
Hi Lida, It can be frozen but not canned.
Excellent recipe. Just tried it today, it totally makes me never want to buy mass produced jar variety ever. Thank you.
Delicious! My son declared it the best he’s ever tasted!
Great recipe! Finally, someone else knows that you need to char the pepper/tomatoes/onions!
I would also recommend extra virgin olive oil over regular vegetable oil as an option for a little more flavor.
I have loved every recipe I’ve tried from this site, but for some reason this salsa leaves a bitter, slightly metallic taste in my mouth. I’m not sure what the problem could be. I love cilantro, so it’s not that. I wonder if I just got some bad produce. 🙁
Hi Kristen, Hmmm…that’s strange. Did the garlic burn? That would cause an unpleasant taste.
My mother in-law makes a Roasted Tomato Salsa, but I have to admit that it doesn’t compare to this one in how it looks upon completion! Can’t wait to surprise my husband with this one.
this was really easy to make. I switched the oil for fry light which worked just aswell.
This salsa is AMAZING. I made this for a party and everyone devoured it. It’s very easy to make. I left the tomatoes in the broiler a couple minutes longer because eveything else cooked faster than them and I was worried about the garlic burning. I used one serrano pepper and poured some of the finished salsa into a small bowl and added half of a pepper to make a spicy version as well. Definitely making this again!
Question,
I saw that the salsa could be frozen, but has anyone tried canning?
This was delicious! I followed the recipe, but left out the oil. You can roast your veggies without it! Make your own chips by using corn tortillas (check your ingredients.. find ones that are made of only corn, water, lime and salt), bake them at 400 degrees for 10-15 minutes, and you have a healthful delicious snack. Thank you!!
Most of the heat in a pepper is in the seeds. Remove the seeds before cooking and you’ll have all the flavor with half the heat.
Actually, most of the heat of a pepper comes from the pith where the capsaicin is concentrated. The seeds get their heat from being in contact with the pith.
Oh my gosh! I’m normally modest (read, critical) about my own food, but this may be the best salsa I’ve ever tasted, let alone made myself! Definitely worth the effort of roasting the veggies. My daughter’s “piquant”-averse so I skipped the chilies but I did include a seeded jalapeno in the roasting mix, which was just perfect. It was great atop my chicken and black bean nachos. Thanks for this!
You may roast garlic in its skin! It will protect it. Remove the skin before processing of course
Thanks for the tip! Worked great =)
I want to try this, but wouldn’t the garlic burn under the broiler? How do you prevent that since I think burned garlic tastes terrible.
Hi Steve, All of the vegetables get slightly charred but not burnt, and the garlic cloves are left whole so they really don’t burn quickly. But if you’re concerned, just keep an eye on everything and pull the garlic cloves out early if they are getting too dark.
Would this still be good without the cilantro? I am one of those unfortunate souls whose tastebuds just aren’t wired for cilantro. I may be able to handle a small amount if it blends into the salsa and is a bit undetectable but I’m wondering if this recipe really loses something without it.
Hi Stevus, It will still be absolutely delicious without the cilantro.
Delicious!!!! I used bell peppers, garlic, Serrano and jalapeños with the rest. Best. Salsa. Ever.
Absolutely delicious! I had to stop myself from eating this salsa by the spoonful.