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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Great easy recipe. I doubled it for use with tamales and chips
Best salsa recipe ever!!!
We very much enjoyed this salsa. Just perfect!
This is my go-to salsa recipe. I make it at the request of my family weekly. We eat it with chips during football and on our eggs for breakfast.
Can this be canned?
Hi Kyle, this recipe wasn’t designed with canning in mind, so I wouldn’t recommend it – sorry!
Why isn’t this able to be canned? Do the ingredients have to be different in order to can salsa? Thank you!
Hi George, I didn’t create this recipe with canning in mind, so I don’t know whether or not it’s safe – sorry!
WOW!!! This is the 2nd recipe I’ve tried on your site!! The Guinness Lamb Stew is also amazing, people!! Look that one up too. Onto my review, I made this with home grown, bright orange and bright yellow tomatoes. I only put 1/2 Serrano because my daughter doesn’t like spicy. It turned out mild spicy (yum!). This is both smoky and fruity (using the tomatoes that I used). Just perfect, perfect, perfect! Thank you so much for all of your fabulous recipes!
Hi Jenn!
Do you think this would work with chipotle pepper(s)?
Thanks,
Flo
Hi Flo, I’ve never made them with chipotle peppers, but I suspect it should work. I’d love to hear how it turns out if you try it!
Could you freeze this salsa in freezer bags?
I don’t see why not, Jen. Some of the liquid may separate out when it’s defrosted, or it might get a bit watery, but you can correct that by reheating it. Enjoy!
Damn! Jenn, girl, you are a SUPERSTAR for making ME look like one. This is the finest salsa I ever did make. I am now making another 10 batches with the beautiful late-summer tomatoes we’ve got going on now. So easy, so vibrant, so umami, so perfect. Thank you once again for another beautiful recipe. LOVE YOU.
Did you freeze all that salsa?
Wow – this did not disappoint! I had been searching for an easy salsa recipes to use up the plethora of tomatoes from our garden. This recipe was so easy to put together and was absolutely packed with flavor. I ended up only using two Serrano peppers. It provided just the right amount of heat without losing flavor. I instantly passed this recipe on to all of my neighbor friends and will continue to make this salsa!
Hi Jenn
How long will this keep in refrigerator after making? It is amazing! Best salsa ever!
Glad you like it! It should keep well for up to a week in the fridge.
This really tastes great. I even use it as a kind of sandwich spread on my toast, topped with a few slices of fresh tomato and/or avocado. Can it get any healthier?
Made this for a get together and had 4 people ask me for the recipe! The roasted nature gives the best flavor to all of the veggies used in this salsa. I love it!!
What’s the best way to roast them without a broiler? Would baking work? Sounds delicious!
Hi Ashley, I would roast them at 450°F/230ºC on the center rack in your oven 30 to 35 minutes until the onions are browned on top and the tomatoes are golden and caramelized on the bottom. Hope you enjoy!
I have made this recipe twice, and it is a big hit. I make a good salsa, but love this one.
Since it is just the two of us, I let it sit a day to blend flavors and then put half in a glass jar with lid and freeze, it does not change the flavor or texture at all. GREAT RECIPE, thank you for sharing.
This salsa has changed my life. Really. I spent about fifteen years experimenting with salsa recipes, but never produced anything that met my approval. Jenn Segal’s recipe changed all that.
The most important aspect of her recipe is the method. I have tried many variants so far as the ingredients are concerned, and even now have several quarts of salsa in my freezer labeled “Kitchen sink salsa” because I harvested ALL the peppers and tomatoes and tomatillos in my garden (just before the freeze) and made a couple of gallons of salsa.
Being originally from Texas, I find Jenn’s approach shockingly mild. So I use probably ten times more peppers (mainly jalapenos, some serranos) than tomatoes. Subsitute tomatillos to make salsa verde. My salsa is NOT for the faint of tongue!
I make large batches and freeze them. If you’re going to freeze, it may be a good idea not to add the cilantro; because it remains uncooked, there’s the possibility of its going a bit bad. (I don’t KNOW that, it’s just a guess. Alas, since my wife is a “taster,” I can’t add cilantro.)
I’ve found through long practice that the salsa can be thawed and refrozen with little problem. I freeze it in 8-ounce yogurt containers, taking one out when I’m having Mexican fare. If there’s very much left over, I just put it back into the freezer. I haven’t noticed any serious degradation of taste after even three cycles of freezing–although it usually disappears much more quickly than that.
Delicious! My favourite salsa recipe!
This came out good. I had problems with my food processor, so I had to use my old Black & Decker chopper. Pain in the neck, but it did the job. Everyone loved it! Will make it often. Thanks.
This salsa is fantastic! I have been looking for the perfect recipe for some time now and this is it. I wouldn’t change a thing. Thank you Jenn!
This is very good. I’m a bit confused by the claimed yield, though: four tomatoes alone is a lot more than two and a half cups, unless they’re REALLY tiny tomatoes. When I made this with four decent-sized but not huge tomatoes, it made six cups.
It was also on the spicy side, despite only putting in one jalapeno (milder than a Serrano, right?) with the seeds and membranes removed. We wound up adding a couple more tomatoes.
Oh, and I’m always conservative with salt: half the recommended salt was about right (until I added more tomatoes, at which point it needed a bit more, though not a whole teaspoon).
Hi Phil, I’m baffled how you ended up with so much salsa! I just made this last week for my new Stacked Beef Enchiladas and I measured the amount to be about 2-3/4 cups.
Love this salsa.
Agree it only needs 1 tsp Of salt! Delicious! Going to try freezing it per the other reviews.
Fantastic served warm or cold. Another outstanding recipe, Jenn. This is a real crowd pleaser!!
first time making roasted in the broiler salsa. perfect for my tostadas…
so simple and delicious!
I’m crazy about this salsa. I’ve made it so much that I’ve now got the recipe memorized. We eat with chips (of course), put it on eggs, and even top grilled meats with it. I find it a bit too salty for my liking though, so I cut the salt in 1/2.
Why is this recipe not meant for canning?
Hi Lenora, I didn’t develop this recipe with canning in mind (and I know very little about canning), so while I don’t know for sure that it’s unsafe for canning, I don’t feel confident telling you that it would be safe. Sorry!
I can and I think this would be fine to can as long as you follow canning directions.
The best salsa I have ever had. Flavors on point as always! You are my go to for all recipes!
Loved this salsa. Roasting the veggies and tomatoes brings out their flavor plus adding that little something extra. I cut back on the heat, but still utterly delicious.
Very good and easy. I added more lime juice and added an jalapeño.
Do you remove the seeds from the serrano peppers? Thank you!
Hi, much of the heat comes from the seeds, so If you’re sensitive to heat, you may want to remove them. But if you like spicy food, feel free to use some or all of them.
I tried numerous salsa recipes before finding this fabulous recipe. I usually make this twice a week. Everyone loves it. The recipe is absolutely perfect. Thank you for another great recipe.
W.O.W. My only suggestion. Double. Triple. Quadruple. It’s that good. What a great recipe especially for end of the year tomatoes that are splitting and have a few spots. A winner. I was so excited to taste, i forgot the cumin and it was fine but better with. Thanks so much!!
I’ve had many requests for this recipe…So delicious and easy to make….I can affirm that whether the salsa is fresh or defrosted, it tastes the same! I also used it as a dip for veggies….
This recipe is absolutely phenomenal when using home grown tomatoes and peppers. I use the juice of 2 limes and added black pepper as well as the cumin. We made some big batches and canned many pint jars to have on hand. Best salsa in the world.
Please share your canning method. Thank you.
Did you just can as normal ??
I love, love this salsa. Thank you for sharing.
Have you ever made a roasted tomato sauce with this method? I bet it would be great…I just wouldn’t know how much of each vegetable I would need to use?!?
I have been wanting to make salsa lately (something I love to do, but life, you know?), and I have been making roasted vegetable fajitas, so then I scoured the web for a roasted pepper salsa. I made this and it was just delicious. I like things quite spicy, so I added jalapeños and habaneros (two of each type of pepper, so six peppers in total). I also added just a touch of sugar (like 1/2 tsp ). Super good and super spicy. The chunkiness is particularly nice — it isn’t smooth and also isn’t too undulated.
Did you take out the seeds or include them?
I made this recipe today. I didn’t add peppers as I am very sensitive to spicy food. I loved it. Then had my husband try it. He also thought it was good. I will also use this recipe for the sauce to go over my enchiladas.
I left out jalapeños and white pepper and this still turned out great!
Do you put the oil on the baking sheet or apply to the veggies?
Begin by tossing the veggies with the vegetable oil directly on a baking sheet. Enjoy!
Wonderful! Excellent recipe exactly as written.
I cut back on the salt a little, but this was so good. Roasting the garlic and onions brings out the sweetness in them.
How far ahead can i make the roasted tomato salsa?
Hi Michelle, It keeps well in the fridge for about a week, and it can also be frozen. Enjoy!
I still have about a gallon of my very hot roasted tomato salsa (in many small yogurt containers) that I made two summers ago. Still tastes fine to me. In fact, since I tend to forget it’s in the fridge, I historically have left it too long and it has spoiled. So now I refreeze the salsa after each use. Have refrozen it as many as three times, and it still tastes OK.
My entire family loves this salsa! So easy and delicious took about 20 minutes total from start to finish. Used 2 chili’s instead of 3 because we had 2 and I wasn’t going to the supermarket for 1 chili. Turned out perfect for wife and 8 year old who enjoys spicy food.
A very tasty salsa that really needs to be doubled or tripled! I can’t wait to try the recipe with homegrown tomatoes. Because of the saltiness of the chip I would recommend starting with 1 tsp. salt and add more if desired.
This is very tasty! I would make it again.
Jenn, would leaving the seeds of the peppers out work and if so, should I still start with one pepper? Thanks, Carol
Hi Carol, If you’re really sensitive to heat, you may want to cut back on the peppers in addition to removing the seeds. It may take a bit of trial and error, but you can always make it a bit spicier next time if you want more of a kick.
This was simple and easy to make. I used a jalapeño pepper as that is what I had on hand. It was tasty warm with the chips slightly warmed also. A big hit as I have made this not just once!
Another delicious recipe! I just used one jalapeño that I had on hand because I didn’t want to leave the house. It was spicy enough for me, but next time I will follow the recipe exactly since I like Serrano peppers for salsa.
My fiance and I LOVE this salsa recipe! I make it exactly as-is except that I only use 1-2 Serranos because I’m a bit of a spice-wuss. We love this salsa both warm and cold. I have made a bunch of times and it always comes out great!
Hi Jenn,
I am sitting here with a ton of lemons and no limes. What do you think….will lemon juice work in place of the lime juice?
Thanks.
Yes Sue, I think you could definitely get away with that.
Delicious – I can’t stop eating it! It was plenty hot with one serrano pepper; thanks for the tip about trying it with one first. I cut down on the salt because I am sensitive to it, and because we had salty chips. So, so tasty – better than the one at our favorite restaurant. Another winner!
This was fantastic! I used yellow cherry tomatoes from my garden and two jalapenos since that’s what I had on hand. I also had two tomatillos in the fridge so I tossed those in as well. It created a wonderful flavor, and I liked that it was the more liquidy kind of salsa (seen it called cantina style in stores). I never knew salsa could be so easy!
Made this today and it came out fantastic. Can it be frozen? Thanks.
Glad you like it! I haven’t frozen it myself but I think it should freeze very well for up to a couple of months. Some of the liquid may separate out when it’s defrosted, or it might get a bit watery, but you can correct that by reheating it.