Making Roasted Tomato Salsa at home has never been easier! Vine-ripened or roma tomatoes are roasted in the oven with jalapeños, onion, and garlic and then combined with cilantro and spices to make this thick and chunky dip. Serve this restaurant-style salsa recipe with your favorite tortilla chips, on top of Mexican tacos, or load it up on grilled chicken for a healthy dinner tonight!
Roasted Tomato Salsa Recipe
When my husband discovered it was going to be “Salsa Recipe Week” at our house his eyes immediately lit up with joy.
To say that he LOVES salsa would be one of the most drastic understatements I could make! (Especially when it’s served with these Baked Tortilla Chips!)
He loves salsa so much that he will often demolish a jar all on his own and then quickly peruse the pantry for yet another unopened one.
While I was thrilled knowing he would easily take care of any excess roasted salsa that I made, I was also quite a bit intimidated.
Because in case you didn’t already know, the hubby is my #1 taste tester for almost all recipes here on the site. And considering how much salsa he has consumed in his life, I was fearful he would be a harsh critic.
Luckily after only a few recipe test batches – tweaking the amount of tomatoes, the types of tomatoes, how much lime juice, and finally the cilantro and spices, I soon created a roasted salsa recipe that even HE could readily give 2 thumbs up!
Once we had our final roasted salsa recipe down, we shared the finished product with our neighbors and a few friends. All quickly raving that this was, indeed, the best salsa they’ve had! – even better than their favorite restaurants!
So if you have some salsa connoisseurs in your life, you better believe that even THEY will be ranting and raving about your roasted-salsa-making-ways with this recipe!
Ingredients
One of the best things about this recipe is how simple and pure the ingredients are. We’re talking only real food, no canned or artificial ingredients kind of foods. In fact, if you happen to be growing a summer garden you may already have a bunch of these available to you.
The roasted tomato salsa ingredients include:
Tomatoes. Since the tomatoes make up a large majority of the salsa, the type you use totally matters! (Read more below about the best types of tomatoes for this recipe.)
Onion. Either a sweet or white onion can be used. A sweet onion will impart a subtle sweetness to the salsa that helps to balance out the spicy flavors, while a white onion is the more authentic type to use.
Peppers. Jalapeño peppers will give the salsa a slightly milder flavor while serrano peppers will make it spicier. You can either use one pepper for a mild salsa or two peppers for a medium-heat salsa.
Garlic. Roasted fresh garlic cloves are key to giving the salsa a robust and nutty taste. You can substitute with garlic powder but it won’t deliver the same punch of flavor as fresh.
Cilantro. No true salsa recipe would be complete without a good bit of cilantro. Make sure you remove the leaves from the stems to get the most flavor. Also, pack the cilantro down when measuring it out. (You should end up using close to ½ of a bunch.)
Lime Juice. Freshly squeeze lime juice is essential. Not only does it add a zesty bit of citrus but it also helps to preserve the dip and keep it from turning colors.
Spices. Just a touch of paprika and cumin help to mellow out the acidity of the tomatoes and deliver an earthier tone to the dip. Add a little smokiness by using half smoked paprika and half regular if you’d like.
Best Tomatoes for Salsa
Roma tomatoes and vine-ripened tomatoes both work exceptionally well when making homemade salsa. They have plenty of meat on them without being too watery, while also packing a good bit of flavor.
If you have the option, opt for organic over conventional for more nutritional benefits and flavor. Also, homegrown tomatoes are the most flavorful whereas most store-bought tomatoes have little to no flavor.
You can also change it up and try using beefsteak, heirloom, or even Campari tomatoes. If using smaller cherry or grape tomatoes, you will need to adjust the roasting time so the tomatoes do not burn.
Once you have your tomatoes selected, make sure you remove the stems, rinse them thoroughly, and then slice them in half lengthwise. Cutting the tomatoes in half ensures they roast up at a similar rate as the onions and the jalapeños.
How to Cut a Jalapeño
Jalapeño seeds contain A LOT of spice. In order to get the pepper flavor without all of the heat, it’s best if you remove the seeds before roasting.
To Cut and Seed a Jalapeño:
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Trim the stem end from the peppers. (step 1 above)
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Cut them in half lengthwise. (step 2 above)
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Scoop out all of the seeds using a small spoon with a relatively sharp edge. (step 3 above)
How to Make Roasted Salsa
Once you have all of your vegetables prepped and ready for the oven, it’s time to get to roasting and salsa making!
Roasting tomatoes brings out their naturally occurring sugars and results in a subtly sweet flavor in the salsa.
Here are the steps to make roasted salsa at home:
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Place the tomato halves and jalapeño peppers skin-side up onto a large baking sheet along with the quartered onion and garlic cloves. It’s important that they face skin-side up so it has a chance to brown and caramelize.
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Drizzle oil over all of the vegetables and rub it into their skin. Make sure you lift up the tomatoes and vegetables slightly so a little bit also gets on their under-side.
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Roast the vegetables in a 450°F oven for 25-30 minutes, or until the tomato skins begin to brown. Pull the garlic cloves out after 15-20 minutes to prevent burning.
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Add the roasted tomatoes, onion, jalapeño, garlic cloves, and any oil on the baking sheet to a large food processor along with the remaining ingredients. Make sure you peel the garlic cloves before adding them into the processor!
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Pulse ingredients 10-20 times and then scrape down the sides of the bowl. Continue pulsing until the salsa reaches your desired consistency. (About 40-50 times.) It’s important that you pulse and don’t puree. This helps you better control the final consistency of the salsa and gives you time to adjust the seasonings to your taste preference.
Meal Prep and Storage
To Prep Ahead: Homemade salsa gets better after it sits for a few hours, so prep it ahead of time and pull it out just before serving.
To Store: Salsa will keep well for up to 4-6 days when stored in an airtight container in the refrigerator.
To Freeze: Frozen salsa will end up with a layer of water on the top once thawed. To prevent this, add salsa that you’d like to freeze to a saucepan over medium-low heat and cook it down for 30-45 minutes. Doing this will remove most of the extra moisture and result in a better frozen salsa.
To Reheat: Roasted salsa tastes delicious when served warm of cold. If you’d like to serve it warm simply reheat it in a medium-sized saucepan over medium heat for 2-3 minutes just before serving.
FAQs
Should you cook tomatoes before making salsa?
You do not have to cook tomatoes before making salsa, but it will give you a richer and slightly sweeter flavor. Fresh tomato salsa will result in a lighter and brighter flavor profile.
Do you leave the skin on tomatoes when making salsa?
Yes. The skin gives the salsa a wonderful pop of color as well as a rich deep flavor if the tomatoes were roasted. So no need to go through the extra effort of peeling them, simply leave the skin on!
What tomatoes are best for making salsa?
Roma, vine-ripened, plum, and beefsteak tomatoes are best for making salsa since they pack a lot of flavor without holding too much water. Select in-season, organic, and homegrown tomatoes when available for even more flavor and nutritional benefits.
Pro Tips and Tricks
- Use 1 pepper for a mild salsa, 2 peppers for medium. You can choose to use either jalapeño or serrano peppers.
- Don’t overdo the tomatoes. Make sure you measure out the tomatoes to get exactly 1.75 pounds. Too many and the salsa will taste tomato-ey.
- Take the garlic out early. Garlic cooks up pretty quickly and will burn if it is left in with the other vegetables while roasting.
- Roma and vine-ripened tomatoes are the best to use when making salsa. You can also use beefsteak or plum tomatoes if that’s what you have available.
- Sweet onion will give the salsa a subtle sweetness. White onions will also work well. Avoid using yellow or red onions since they will give the salsa a pungent flavor.
- Pulse and don’t puree. This helps you better control the final consistency of the salsa and gives you time to adjust the seasonings to your taste preference.
- Wait a few hours before serving. The salsa develops an even deeper, richer flavor as it sits in the refrigerator, so it’s best if you prep it at least a few hours in advance!
How to Use Salsa
If you can’t devour it with some simple tortilla chips, here are a few other recipes that use salsa:
- Instant Pot Shredded Salsa Chicken
- Instant Pot Chicken Tortilla Soup
- Easy Instant Pot Mexican Rice Recipe
- Easy Mexican Breakfast Casserole
- Shredded Chicken Enchiladas
- Taco Stuffed Zucchini Boats
- Easy Migas Recipe
Roasted Tomato Salsa Recipe
Making Roasted Tomato Salsa at home has never been easier! Vine-ripened or roma tomatoes are roasted in the oven with jalapeños, onion, and garlic and then combined with cilantro and spices to make this thick and chunky dip. Serve this restaurant-style salsa recipe with your favorite tortilla chips, on top of Mexican tacos, or load it up on grilled chicken for a healthy dinner tonight!
Ingredients
- 1 ¾ lbs. tomatoes roma or vine-ripened
- 1 medium onion sweet or white
- 1-2 jalapeño peppers or serrano peppers
- 4-6 garlic cloves unpeeled
- 2 Tbsp. oil avocado or olive
- ½ cup cilantro leaves packed
- 1 Tbsp. lime juice freshly squeeze
- 1 tsp. salt
- ½ tsp. paprika
- ¼ tsp. cumin
- ¼ tsp. black pepper optional
Instructions
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Preheat oven to 450°F.
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Remove the stems from the tomatoes, rinse and scrub thoroughly under cool water, and then cut them each in half lengthwise.
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Trim the stems from the peppers, cut them in half lengthwise, and scoop out all of the seeds using a small spoon with a relatively sharp edge.
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Trim the ends from the onion, peel the outer layer of skin, and then cut it into quarters.
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Place the tomato halves and jalapeño peppers skin side-up onto a large baking sheet along with the quartered onion and garlic cloves.
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Drizzle oil over all of the vegetables and rub it into their skin.
-
Roast the vegetables in the preheated oven for 25-30 minutes, or until the tomato skins begin to brown. Pull the garlic cloves out after 15-20 minutes to prevent burning.
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Add the roasted tomatoes, onion, jalapeño, garlic cloves that have been peeled, and any oil on the baking sheet to a large food processor along with the remaining ingredients.
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Pulse ingredients 10-20 times and then scrape down the sides of the bowl. Continue pulsing until the salsa reaches your desired consistency. (About 40-50 times.)
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Serve immediately or store in the refrigerator for up to 24 hours for an even better flavor. Salsa will keep well for up to 4-6 days when stored in an airtight container in the refrigerator or up to 2-3 months if frozen.
Recipe Video
Recipe Notes
Meal Prep and Storage
- To Prep Ahead: Homemade salsa gets better after it sits for a few hours, so prep it ahead of time and pull it out just before serving.
- To Store: Salsa will keep well for up to 4-6 days when stored in an airtight container in the refrigerator.
- To Freeze: Frozen salsa will end up with a layer of water on the top once thawed. To prevent this, add salsa that you'd like to freeze to a saucepan over medium-low heat and cook it down for 30-45 minutes. Doing this will remove most of the extra moisture and result in a better frozen salsa.
- To Reheat: Roasted salsa tastes delicious when served warm of cold. If you'd like to serve it warm simply reheat it in a medium-sized saucepan over medium heat for 2-3 minutes just before serving.
Pro Tips and Tricks
- Use 1 pepper for a mild salsa, 2 peppers for medium. You can choose to use either jalapeño or serrano peppers.
- Don't overdo the tomatoes. Make sure you measure out the tomatoes to get exactly 1.75 pounds. Too many and the salsa will taste tomato-ey.
- Take the garlic out early. Garlic cooks up pretty quickly and will burn if it is left in with the other vegetables while roasting.
- Roma and vine-ripened tomatoes are the best to use when making salsa. You can also use beefsteak or plum tomatoes if that's what you have available.
- Sweet onion will give the salsa a subtle sweetness. White onions will also work well. Avoid using yellow or red onions since they will give the salsa a pungent flavor.
- Pulse and don't puree. This helps you better control the final consistency of the salsa and gives you time to adjust the seasonings to your taste preference.
- Wait a few hours before serving. The salsa develops an even deeper, richer flavor as it sits in the refrigerator, so it's best if you prep it at least a few hours in advance!
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hughie says
this recipe for canning??
London Brazil says
I haven’t personally canned it but you definitely could!