If you’re craving a burst of bold, sunshine-kissed flavor, Roasted Tomato Salsa is your ticket to instant happiness. This vibrant Mexican classic combines juicy tomatoes, smoky charred vegetables, and fragrant cilantro into a lively dip that’s as wickedly easy as it is irresistible. Whether you’re dolloping it over tacos, dunking endless chips, or just spooning it right from the bowl (no judgment), there’s no resisting this fresh, fire-roasted salsa!
Ingredients You’ll Need
One of the joys of preparing Roasted Tomato Salsa is just how straightforward the ingredient list is. Every item brings its own pop—juicy reds, herby greens, tangy zing—coming together in a confetti of taste and color that never gets old.
- Tomatoes: Ripe, fresh tomatoes are non-negotiable for that juicy, sun-ripened flavor, so choose the best you can find.
- White Onion: Quartered for easy roasting, white onion gives a gentle bite and savory depth.
- Jalapeño Peppers: Add heat and smokiness; adjust or seed them as you like for your perfect spice level.
- Garlic Cloves: Roasted unpeeled, they become mellow, sweet, and absolutely essential.
- Fresh Cilantro Leaves: A generous handful adds vibrant, herbaceous brightness that pulls everything together.
- Lime Juice: Just-squeezed lime lends acidity and a burst of freshness that perks up every bite.
- Salt: To season and balance the flavors; don’t skimp!
- Ground Cumin (optional): For a whisper of earthy warmth, try a pinch of cumin if you love a subtle, smoky undertone.
How to Make Roasted Tomato Salsa
Step 1: Broil the Vegetables
Crank your oven broiler to high and line a sturdy baking sheet with foil. Arrange the tomato halves, quartered onion, halved jalapeños, and whole unpeeled garlic on the sheet. Slide them under the broiler for 6 to 8 minutes—keep an eye out and turn them once so you get even, gorgeous charring on all sides. You’re looking for blistered skins, softened flesh, and that unmistakable smoky aroma that’s the soul of Roasted Tomato Salsa.
Step 2: Cool and Peel
When the veggies are charred to perfection, let them cool just enough to handle comfortably. Slip the skins off the garlic cloves (they practically pop right out!), but keep everything else rustic—those toasty, blackened spots are flavor gold.
Step 3: Blend It All Together
Gather your roasted veggies and load them into a food processor or blender. Add in the cilantro leaves, fresh-squeezed lime juice, a sprinkle of salt, and that touch of ground cumin if you want a little extra depth. Pulse everything together until you’re happy with the consistency—chunky or smooth, you make the call. Taste and tweak with more lime, salt, or herbs as desired.
Step 4: Chill for Flavor
Spoon the salsa into your favorite bowl and let it chill in the fridge for at least 30 minutes (if you can wait!). This short rest time lets all the flavors settle and mingle, making every bite more exciting. Pop open a bag of chips or prep your tacos in anticipation.
How to Serve Roasted Tomato Salsa
Garnishes
A little garnish goes a long way! Toss a handful of fresh chopped cilantro on top for color and brightness, or scatter a few finely diced onions or jalapeño rounds for a little extra kick and classic presentation. For a fun twist, try a sprinkle of crumbly queso fresco or a wedge of lime on the side.
Side Dishes
Roasted Tomato Salsa is the ultimate party spread companion. Pair it with salty tortilla chips for no-fuss snacking, spoon generously onto tacos, burritos, or quesadillas, or layer it over grilled meats and roasted veggies. It turns plain rice into a fiesta and is the secret to next-level breakfast eggs.
Creative Ways to Present
Think outside the chip bowl! Fill little jars with salsa to serve as appetizers for a rustic dinner, or swirl on creamy avocado toast for a zingy breakfast upgrade. Use small roasted pepper halves as edible bowls, or layer in a trifle glass for a pretty, colorful effect. Roasted Tomato Salsa loves an invitation to any party.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover salsa into a clean, airtight container after cooling. Stored in the refrigerator, Roasted Tomato Salsa will keep beautifully for up to 5 days. The flavors just keep getting better as they sit, making it ideal for meal prepping or next-day snacking.
Freezing
If you find yourself with extra salsa, don’t worry—you can freeze it! Portion the salsa into freezer-safe bags or containers, leaving a little space for expansion. It’ll stay tasty for up to 2 months. Just know that the texture may be slightly softer once thawed, but the flavors remain delicious.
Reheating
Roasted Tomato Salsa is at its best served chilled or at room temperature, but if you like it warm atop grilled meats or rice, just heat gently in a saucepan over low heat, stirring often. A few minutes is plenty to take off the chill without losing freshness.
FAQs
Can I use different types of tomatoes?
Absolutely! You can swap in roma, plum, or even cherry tomatoes for a slightly different texture and flavor. The key is using ripe, flavorful tomatoes for the best Roasted Tomato Salsa.
How do I make the salsa less spicy?
For a milder version, remove all seeds and membranes from the jalapeños, or use just one pepper. You can even substitute with a milder chili or leave them out entirely, letting the tomatoes shine.
Is there a way to make this without a broiler?
Yes! Try roasting the veggies on an outdoor grill for extra smokiness, or use a hot skillet for stovetop charring. Just make sure to keep turning them for an even roast.
What if I don’t have fresh cilantro?
If cilantro isn’t your thing, you can use a mix of fresh parsley and a pinch of dried oregano. The flavor will be a little different (less citrusy, more herbaceous), but still delicious!
Can I make Roasted Tomato Salsa in advance?
Definitely—Roasted Tomato Salsa can be made a day or two ahead. In fact, letting it sit gives the flavors even more time to meld, making every bite extra lively when you’re ready to serve.
Final Thoughts
If you’ve never tried making your own Roasted Tomato Salsa at home, now’s the time! Fresh, vibrant, and endlessly versatile, this recipe will turn any meal into an instant fiesta. Gather your ingredients, fire up that broiler, and enjoy a salsa so good it might just disappear before your guests arrive!
Print
Roasted Tomato Salsa Recipe
- Total Time: 20 minutes
- Yield: 3 cups 1x
- Diet: Vegan, Gluten-Free
Description
A delicious and easy-to-make roasted tomato salsa recipe that’s perfect for dipping or topping your favorite Mexican dishes. This homemade salsa is bursting with fresh flavors and just the right amount of heat.
Ingredients
Vegetables:
- 6 medium ripe tomatoes, halved
- 1 medium white onion, quartered
- 2 jalapeño peppers, halved and seeded (optional for less heat)
- 3 cloves garlic, unpeeled
Additional Ingredients:
- 1/2 cup fresh cilantro leaves
- juice of 1 lime
- 1 teaspoon salt
- 1/2 teaspoon ground cumin (optional)
Instructions
- Preheat and Prepare: Preheat broiler to high and line a baking sheet with foil.
- Roast Vegetables: Arrange tomatoes, onion, jalapeños, and garlic on baking sheet. Broil for 6-8 minutes until charred.
- Cool and Process: Let vegetables cool, peel garlic, then transfer all roasted vegetables to a blender. Add cilantro, lime juice, salt, and cumin. Pulse until desired consistency.
- Season and Chill: Taste salsa and adjust seasoning if needed. Chill for at least 30 minutes before serving.
Notes
- For extra smoky flavor, try grilling the vegetables outdoors.
- Adjust jalapeños to control spiciness level.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Broiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 20
- Sugar: 2g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
