This roasted tomato salsa has it all — a little heat, a little tang, and a little garlic. It’s irresistible on its own or paired with your favorite tortilla chips!
My love for homemade salsa started when I worked at a Mexican restaurant. Every morning, we’d make a massive batch of fresh salsa. I didn’t think much of it at the time, but looking back, that’s where my love for Mexican food began. There’s just something about the fresh ingredients and bold flavors that has stuck with me ever since!
When tomatoes are at the peak of their season, this roasted tomato salsa is my go-to. I’m a big fan of cooking with seasonal ingredients, and this recipe is the perfect way to use up an abundance of fresh tomatoes. We are all obsessed with this salsa, so I’ll often make multiple batches of it and freeze the leftovers for later.
Ready to savor more salsas? Check out this sweet and tangy pineapple salsa and hearty black bean and corn salsa next!
How To Make Roasted Tomato Salsa
Making this salsa is incredibly straightforward — like two steps-straightforward. Once you see how easy and delicious it is, you may never go back to the jarred stuff!
- Roast the veggies: Place the tomatoes cut-side up on a baking sheet and sprinkle them with salt. Add the other veggies, then broil for 20 minutes, flipping the jalapeño and garlic halfway through. Allow the veggies to cool for 10 minutes.
- Pulse the mixture into a salsa: Transfer all the roasted veggies into the bowl of a food processor or blender. Add the roughly chopped cilantro and lemon juice, then pulse until the mixture is finely chopped.
Hot tip: Don’t forget the tortilla chips! Bake them in the oven or use the air fryer.
Fun Salsa Variations
While this classic roasted tomato salsa is fantastic on its own, it’s also a great base for experimentation. Here are a few ideas:
- Get smoky: Swap one of the jalapeños for a chipotle pepper in adobo sauce for an extra layer of smoke.
- Add some sweetness: For a bit of contrast, blend in some roasted corn or even a few chunks of fresh mango or pineapple.
- Make it creamy: After blending, stir in half of a diced avocado for a creamy texture and rich flavor.
Tips For a Killer Roasted Tomato Salsa
Have you ever wondered how restaurants get their salsa to taste so good? Here are a few tricks of the trade to take your salsa from mediocre to unforgettable.
- Lightly char the veggies. What separates this salsa from a regular pico de gallo, you may ask? The magic happens under the broiler. Allow the veggies to get a bit of char on them, and you’ll end up with the most mouthwatering smoky flavor.
- Pulse, don’t puree. To get that perfect restaurant-style texture, pulse the ingredients in the food processor just a few times. Over-blending will turn your salsa into a thin, watery sauce.
- Adjust the heat levels to your preference. I love adding fresh jalapeños for a kick, but if you prefer a milder salsa, de-seed the jalapeños or omit them entirely. Keep in mind that jalapeños with lines on the outside typically have a stronger kick. If you like your salsa extra spicy, use serrano peppers instead.
- Add more flavors (optional). For a fresher garlic taste, add raw minced garlic instead of roasting the cloves. Cumin is also a popular choice, so start with a pinch if you like an earthy flavor.
Ways To Serve
Sure, you can serve this roasted tomato salsa with a big bowl of tortilla chips (and you absolutely should!), but don’t stop there. It’s time to get creative!
- Breakfast foods: Jazz up your usual scrambled eggs, chaffles, breakfast quesadillas, or breakfast burritos with this salsa.
- Protein entrées: Spoon the salsa over grilled chicken, steak, or fish.
- Tex-Mex favorites: Add the salsa to tacos, quesadillas, or nachos for a flavor boost. Or dip these easy ground beef burritos into salsa.
Storage
Store leftover salsa for up to a week in an airtight container (I love this set) in the fridge. If your family goes through way too much salsa like ours, make a double batch and freeze the leftovers for up to three months in a freezer-safe ziplock bag.
Other Recipes To Use up Tomatoes
- Quick Marinated Tomatoes— Packed with dill and garlic flavor, plus a secret ingredient
- Tomato Confit — Elevate cherry tomatoes with this tasty recipe
- Panzanella Salad — Fresh veggies, chunks of bread and a tangy vinaigrette
- Grandma’s Tomato Salad— One of my childhood staples… simple but addicting!
- Braised Tomatoes with Burrata— A mouthwatering mixture of sweet cherry tomatoes and creamy burrata cheese
- Tomato Galette— Vibrant tomatoes, garlic and herb goat cheese, and a buttery crust
Recipe
Ingredients
- 2 lb Roma tomatoes halved
- 2 medium jalapeño peppers
- 4 garlic cloves
- 1 medium white onion peeled and quartered
- 2 tsp kosher salt
- 2/3 cup fresh cilantro
- 4 tsp freshly squeezed lime juice
Instructions
- Arrange the tomatoes (cut side up), jalapeños, garlic, and onion on a baking sheet. Sprinkle the tomatoes with salt.
- Broil the veggies at 450F for about 20 minutes, flipping the jalapeño and garlic halfway through, until everything is lightly blackened. Allow the veggies to cool for 10 minutes before handling them.
- Transfer all the roasted veggies into the bowl of a food processor. Add the roughly chopped cilantro and lemon juice. Pulse until the mixture is finely chopped. Enjoy!
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