This roasted tomato salsa is made by roasting tomatoes, onion, garlic and jalapeno for maximum depth of flavor. You will love the fire-roasted, smoky flavor it adds to the salsa.
Our Favorite Roasted Salsa
With irresistible flavor this roasted tomato salsa recipe is a family favorite. Made with carefully charred roasted tomatoes, jalapeno peppers, and onions combined with aromatic garlic results in a smoky and savory salsa that is bursting with authentic taste.
Much like when roasting tomatillos for salsa verde, this recipe calls for broiling the tomatoes until the skins begin to char. This gives them a savory sweet flavor with a hint of fire-roasted taste. It’s an easy way to boost your salsa and really let the natural flavors and juices shine through.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Tomatoes: I love using roma tomatoes from the garden for this salsa. Roasted tomatoes add the best flavor!
- Cilantro: Must use fresh, dried will not give the same results.
- Onion: I love to use an onion and shallot to boost the flavor.
- Jalapeño: Remove the seeds if you don’t want spice or add more if you like it spicy.
- Garlic: There’s nothing better than roasted garlic.
- Lime: Fresh lime juice adds the perfect amount of acid to bring all the flavors together.
How to Make Roasted Tomato Salsa
- Prepare. Place fresh tomatoes on a rimmed baking sheet (no need to slice), along with the garlic cloves, shallot, onion and jalapeño. Roasting the other veggies alongside the tomatoes is an easy way to add an extra oomph of flavor.
- Broil. Next broil the veggies in the oven for about 5 to 10 minutes, or until the skins have a nice char on the exterior. No need to peel the skins off the tomatoes after roasting, it’s charred flavor is what adds to the deliciousness of the salsa.
- Blend. Once everything is roasted, then you can blend it all together with cilantro, cumin, salt, pepper and lime juice in the food processor.
- Serve. Then serve the roasted tomato salsa with your favorite chips and enjoy!
Tips and Variations
- Rotate the pan. When broiling the veggies, it’s important to rotate the pan periodically so that the veggies char evenly.
- Spice level. Add in an extra jalapeño if you love spicy salsa. If you prefer to keep it more mild, remove the seeds from the pepper or leave it out entirely.
- Smoky flavor. To add more smokiness, add in a few teaspoons of smoked paprika or even a chipotle chile (this will also add more heat).
- Remove garlic if needed. Keep an eye on the garlic cloves as they broil in the oven. You may need to remove them from the oven if they begin to burn.
- Let cool. Make sure the roasted vegetables have had time to cool before blending the salsa. The warm veggies can cause the fresh cilantro to wilt and lose flavor.
- Consistency. Pulse ingredients a few times in food processor to achieve preferred consistency. I like this salsa more chunky, but my Chili’s salsa more pureed.
Store
- Store: To store, simply pour the salsa in a mason jar or covered container and place in the fridge. It will stay fresh in the fridge for up to 7 days, which makes it perfect for snacking on all week long!
- Freeze: Freeze in a freezer safe bag (squeeze out all the air) and freeze laying flat down for up to 3 months. Thaw overnight in the refrigerator.
A homemade salsa recipe is the easiest way to elevate your Mexican appetizer spread! We also love restaurant style salsa and pico de gallo.
More Salsa Recipes
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Roasted Tomato Salsa Recipe
Video
Ingredients
- 10 roma tomatoes
- 3 cloves garlic , 1 1/2 teaspoons minced
- 1 shallot
- 1 small sweet onion
- 1 jalapeño , more if you like it spicier
- 1 teaspoon Kosher salt , more to taste
- ½ teaspoon ground cumin , more to taste
- ⅛ teaspoon pepper
- 1 lime , juiced
- ½ cup chopped cilantro , more to taste
For serving: Tortilla chips
Instructions
- Preheat the broiler in your oven. Place 10 roma tomatoes, 3 cloves garlic (with the peels on), 1 shallot (with the skin on), 1 small onion (peel and cut in half) and one whole jalapeño on a cookie sheet.
- Place in the oven and broil for 5 to 10 minutes. Rotate the vegetables periodically, so they evenly cook. When the skins begin to char, pull cookie sheet out of oven. Be careful not to burn the garlic (you can remove it sooner, if needed). Remove from oven and allow to cool.
- Once vegetables are cooled, remove the jalapeño stem (and seeds if desired). Peel the garlic and shallot skin off. Then place all the vegetables, 1/2 cup cilantro, 1 teaspoon salt, 1/2 teaspoon cumin, 1/8 teaspoon pepper and juice of one lime in a food processor or blender. Pulse until it reaches the consistency of your liking. Be careful not to puree it, you want to keep some texture.
- Salt and pepper to taste. Store in the refrigerator until ready to serve. Serve with tortilla chips or your favorite Mexican dish.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Appetizers, Cinco De Mayo, Condiments, Dairy-Free, Dips, Gluten-Free, Low Carb, Mexican, Nut-Free, Vegan, Vegetarian, Whole 30
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Our family LOVES this salsa!! So yummy and so easy!!
So glad to hear that! It’s a favorite at our house as well :)
Gave this a try with tacos for dinner tonight and it does not disappoint! Deliciously savory with a kick; added the perfect amount of flavor to my meal, indeed!
Roasting the veggies first added such a rich depth of flavor! I was hoping to have leftovers, but it was so good my family finished it off the first day. :)
So fresh and delicious! Such good flavor! Good tips on broiling to get some extra flavor! Love this on tacos!
Homemade salsa is the absolute best! So fresh and delicious!
Did you peel all the veggies before you blended? Making this tonight. I took the skins off the tomatoes and jalapeños. Refrigerating until I can blend tomorrow.
Hi Tiffany, I peeled the onion, garlic and shallot skins off but left the jalapenos and tomato skins intact. I hope you enjoy this salsa as much as we have!
wow this looks delicious.. and your right, perfect for summer!
So YUMMY!!! I love roasted salsa!
I’ve never made salsa before, but you’ve convinced me to give it a try this summer! I have my first tomato plant in my garden, so hopefully, it will be abundant!
This looks SO tasty! We are big salsa lovers too! I’ve pinned and will be making it soon!