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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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Made this two times so far. Served on two occasions. Upped the peppers as it was too mild for folks in Louisiana.
Other wise, rave comments. Flavor is incredible.
Next time, will put the tomatoes on a wire rack so the juice can fall to the sheet pan.
Hi Jenn,
Great salsa recipe. Made this first time, delicious. Question, how do I control consistency if thick? Afraid adding water reduces flavor. Is this just a tomato variety thing? I used Roma’s. Thank you, David K
Hi David, you can just blitz it a little more in the food processor. Another option is to add a little tomato juice (and glad you like it)!
Hi,
Just wondering if the salsa can be canned or frozen..
Reena
Hi Marina, I didn’t develop this with canning in mind, so I don’t know if it would be safe, but it should freeze nicely.
This recipe was exactly what I was looking for. Thanks Jenn.
It is perfect in taste and I like a bit of chunkiness in my salsa, so I processed it with my stick blender, till it was just right. Damn good!!
ANOTHER AMAZING RECIPE!
I am a loyal follower. I have made so many of your dishes, and I’m going to keep trying more.
Hi Jenn I have a couple of questions. I’ve made this recipe now a couple of times and love it and now I’m making more. First question is why is it only good for two days in the fridge? Does it go bad after that? And second question can you freeze it? The reason I ask that is everywhere I read about making salsa they don’t recommend freezing it and then defrosting it because it becomes runny and watery. Although I met a lady today who says she does it in mason jars and just keeps it in her cold room. Any advice would be greatly appreciated. Thanks!
Hi Judy, so glad you like the salsa! I think when I originally developed this recipe, I was being ultra-conservative and think it would last nicely for up to a week. I’ve changed that in the recipe. Regarding freezing it, I haven’t tried it myself but since it’s a cooked salsa, rather than fresh, I think it should freeze very well for at least a few months. Some of the liquid may separate out when you defrost, or it might get a little watery, but you can correct that by reheating. Hope that helps!
Thank you so much Jennifer for your advice. I really love your recipes and tips. You rock! :0))))
💗
Because there are only two of us, I have always frozen half of the recipe. I defrost in the fridge, stir and serve, and we think it’s just as yummy!
Great recipe for a delicious but healthy and easy salsa that goes well on everything. We made ours with just a dash of olive oil and it was still fantastic. Adding this to the regular rotation and will try making a double batch for freezing next time, thanks Jenn!
I just made this using 5 Serrano peppers. AWESOME! We have several salsa recipes and this one shot to the top of our favorites list! Kudos Jenn! Thanks for sharing your recipe!
Can this recipe be canned?
Hi Jill, I didn’t design this recipe with canning in mind, so I’m not sure that it would be safe — sorry!
This is an absolutely outstanding salsa recipe. I have made many and most are just mediocre. This one is the only recipe that my husband asks me to make every week.
A friend gave me a bag of tomatoes she had frozen. They’re now in my freezer. Could I use these? Thaw first or roast frozen? Thanks.
Sure, Bonnie. I’d thaw them first.