Name: Roasted Tomato Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 6 ripe plum tomatoes (about 1½ lbs); 1 medium yellow onion, peeled and quartered; 3 cloves garlic, unpeeled; 2 jalapeño peppers, stems removed; 1 tablespoon vegetable oil; ¾ teaspoon salt; ½ teaspoon sugar; ¼ teaspoon ground cumin; ½ cup loosely packed fresh cilantro leaves; 1½ tablespoons fresh lime juice, from about 1 lime

Why You’ll Love Roasted Tomato Salsa Recipe

Roasting the vegetables intensifies the flavor of the tomatoes and adds a subtle smoky depth, while mellowing sharp edges from onions and garlic.
It’s quick and easy: a total of about 25 minutes from start to finish.
It yields a bright, chunky salsa that’s perfect with tortilla chips, tacos, grilled meats, or as a fresh condiment.
You can prepare it ahead of time: the flavors deepen when the salsa rests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 vine‑ripened tomatoes, quartered
2 small yellow onions, cut into wedges
6 cloves garlic, peeled
3 serrano chili peppers, stemmed (use fewer for a milder salsa)
¼ cup vegetable oil
2 teaspoons salt
1 teaspoon cumin
¼ cup cilantro leaves
2 tablespoons fresh lime juice (from one lime)

Directions

Preheat the broiler and position an oven rack about 5 inches beneath the heating element. Line a rimmed baking sheet with aluminum foil.
On the prepared baking sheet, place the quartered tomatoes, onion wedges, garlic cloves, and whole serrano peppers. Drizzle with the vegetable oil and toss with your hands to coat evenly.
Broil until the vegetables are softened and slightly charred — roughly 10 to 15 minutes.
Transfer the roasted vegetables, along with any accumulated juices, into a food processor fitted with a metal blade. Add the salt and cumin. Blend until mixture is slightly chunky. If you want more heat, add the remaining chilis before blending.
Add the cilantro leaves and lime juice; pulse a few more times until the cilantro is finely chopped and incorporated. Taste and adjust seasoning — add more salt or lime juice if desired.
Transfer the salsa to a bowl and serve warm, at room temperature, or slightly chilled.

Servings and timing

Makes about 2½ cups of salsa.
Cook time: 10 minutes
Total time: 25 minutes including prep and blending.

Variations

For a milder salsa, reduce the number of chili peppers — start with one serrano pepper and add more later if needed.
You can substitute serrano peppers with 1–2 jalapeños, depending on your desired spice level.
Blend longer for a smoother salsa, or pulse briefly for a chunkier texture.
Add a pinch of sugar or extra lime juice to tweak the sweetness or acidity.
Stir in diced avocado or a splash of olive oil for a creamy, rich variation.

Storage/Reheating

Store the salsa in a covered container in the refrigerator for up to one week.
It can be served cold or brought to room temperature before serving.

FAQs

What type of tomatoes are best for this salsa?

Vine-ripened tomatoes are ideal for their natural sweetness and juiciness, which roast well and develop deep flavor.

Can I use a different pepper if I don’t have serrano?

Yes, jalapeños are a great substitute. Use one or two depending on your heat preference.

Do I need to peel the tomatoes before roasting?

No, peeling isn’t necessary. The skins soften during roasting and blend smoothly into the salsa.

Can I adjust the spiciness after roasting?

Absolutely. Start blending with one pepper, taste, and add more if needed to increase the heat.

Can I make this salsa in advance?

Yes, it can be made ahead and stored in the fridge. The flavor actually improves after a day.

Is this recipe suitable for a gluten-free diet?

Yes, all ingredients used in this recipe are naturally gluten-free.

Can I freeze this salsa?

This salsa is best enjoyed fresh and is not ideal for freezing, as the texture may change when thawed.

What dishes go well with this roasted tomato salsa?

It pairs perfectly with tortilla chips, tacos, grilled meats, rice bowls, and even eggs or roasted vegetables.

How can I adjust the salsa’s flavor balance?

You can tweak the flavor by adding more salt, lime juice for brightness, or a splash of oil to mellow the spice.

Can I make this salsa less chunky or more smooth?

Yes. For a smoother salsa, blend it longer. For a chunkier consistency, pulse just a few times.

Conclusion

Roasted tomato salsa is a must-have for any salsa lover. The rich, smoky flavor from roasted vegetables combined with fresh lime and cilantro creates a well-balanced dip that’s as versatile as it is delicious. It’s quick to prepare, customizable to your taste, and perfect for everything from parties to weeknight dinners. Once you try it, you’ll find countless reasons to make it again.

Roasted Tomato Salsa