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Chips are dipped into a bowl of homemade tomato salsa.
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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!

Course sauce
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 servings
Calories 31 kcal
London Brazil

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

  1. Preheat oven to 450°F.

  2. Remove the stems from the tomatoes, rinse and scrub thoroughly under cool water, and then cut them each in half lengthwise.
  3. 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.
  4. Trim the ends from the onion, peel the outer layer of skin, and then cut it into quarters.
  5. Place the tomato halves and jalapeño peppers skin side-up onto a large baking sheet along with the quartered onion and garlic cloves.
  6. Drizzle oil over all of the vegetables and rub it into their skin.
  7. 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.
  8. 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.
  9. 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.)
  10. 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!
Nutrition Facts
Roasted Tomato Salsa Recipe
Amount Per Serving
Calories 31 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 123mg5%
Potassium 141mg4%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 528IU11%
Vitamin C 8mg10%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.