Traditional recipes

Roasted tomato salsa recipe

Roasted tomato salsa recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables

Roasted tomatoes, garlic, onion and chilli are blended with coriander and cumin to create a smoky, spicy salsa.

191 people made this

IngredientsServes: 24

  • 12 plum tomatoes
  • 2 cloves garlic, unpeeled
  • 1 small onion, quartered
  • 1 green chilli
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 3 tablespoons fresh lime juice
  • handful chopped fresh coriander

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Preheat the grill.
  2. In a medium baking dish, place tomatoes, garlic, onion and chilli, and drizzle with olive oil.
  3. Checking often, grill 5 to 10 minutes, or until outsides of vegetables are charred.
  4. Remove vegetables from heat. Remove and discard tomato cores, chilli stem and garlic skins.
  5. In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and coriander.

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Reviews & ratingsAverage global rating:(210)

Reviews in English (168)

I don't know what I did wrong here, but my salsa didn't taste smoky at all - it was rather insipid. If I was to make this again, I'd maybe add a bit of red wine vinegar for some extra bite.-22 Dec 2012

by BSLOWERY

Great salsa! The first time I made it, I thought that the charred skin was to be removed before blending. I tried it both ways and found the charred skin adds a lot of flavor. I core the tomatoes & jalapeno, cut them in two and place them skin side up before broiling; I found this faster and not as messy handling the hot foods. Great way to eat healthy tomatoes; I use this sauce as a side dish with chicken or beef too.-24 Aug 2003

by DANIJ19

I've made this salsa a number of times, and adjusted it each time. I have add about 8-10 cloves of garlic to one batch; it was excellent. I also have swapped the jalapeno out and replaced it with habaneros and scotch bonnets, just to see how it tastes. If you like a bit more heat than what a jalapeno delivers, try the scotch bonnet variety instead (be sure to wash your hands well after handling and do NOT touch your eyes!). I also have used a small spanish onion or red onion, and like the results better than with a plain white onion.One very helpful thing I've done based on the advice of another reviewer: I halve and core the tomatoes *before* putting them in to roast and remove the skin from the garlic cloves as well. It makes it MUCH easier to handle after you take them out from under the broiler.Very good, adaptable recipe.-03 Dec 2003


    • 2 cups cherry tomatoes, halved
    • 1 jalapeño, stemmed and halved
    • 1 small onion, peeled and quartered
    • 2 cloves garlic, unpeeled
    • 2 tablespoons olive oil
    • Salt and black pepper
    • 1/4 cup red wine vinegar
    • 1/4 cup water
  1. Roast the Vegetables
    1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
    2. Place all of the vegetables on the prepared baking sheet, cut side up. Depending on the size of your baking sheet, you may need to use two sheets. Drizzle the vegetables with oil and season generously with salt and pepper.
    3. Roast for 40 minutes, or until the tomatoes are shriveled up and develop bits of deep brown spots of color.
    1. Transfer all of the roasted vegetables to a blender and add the vinegar and water. Puree until smooth. Taste the salsa and adjust the seasoning, if necessary.
    1. Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
    1. INGREDIENTS
    1. Tomatoes
    2. Even though I use cherry tomatoes in the recipe, any type of tomato would work well here. Just keep in mind that larger ones will take longer to roast. Also, the sweeter the tomato, the sweeter the salsa.
    1. TECHNIQUES
    1. Roasting
    2. Roasting vegetables really brings out their natural flavors by doing two things: dehydrating them concentrates their flavors and caramelizing them brings our their sweetness.
    1. In order to achieve this you need a hot oven and the vegetables need space. Do not overcrowd or stack your vegetables because that will cause them to steam and not roast.
    1. ADVANCE PREPARATION
    1. If placed in an airtight container, the salsa will keep in the refrigerator for up to 1 week.

    Reprinted with permission from Simply Mexican by Lourdes Castro, © April 2009 Ten Speed Press


    An Easy Recipe For Fresh Salsa

    To kick off the start of the week in a good direction lets do something easy that reaps a big reward. Who doesn&rsquot like salsa? Most of the time when you buy salsa in the grocery store it has sugar, high fructose corn syrup, tomato paste, and all kinds of extra stuff to make it taste the way it does. In my option there is nothing better than fresh made salsa or pico de gallo. This Homemad Roasted Tomato Salsa has a little bit of a kick from the jalapeño and seeds we keep and then a hint of sweet from the red pepper. It is delicious!! In fact, I kept sticking chips in the blender to eat it as I was making it. I have no self-control. 🙂 Let&rsquos see if you do?


    Roasted Tomato Salsa

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    Why bother with jarred salsa when a smoky, spicy homemade batch is so simple? This fast, easy recipe uses the broiler for an extra layer of charred flavor and a blender to bring it all together. Use it to sauce up some Chiles Rellenos or Mushroom and Chile Tacos, or for dipping tortilla chips.

    Game plan: For a milder salsa, seed and devein the chile before broiling. For a spicier version, add another serrano chile.

    This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.


    What to serve with Roasted Tomato Poblano Salsa

    There’s really no end to the possibilities here . . .

    • with warm, salted tortilla chips
    • mixed into guacamole
    • on top of grilled chicken, fish or meat
    • drizzled over grilled vegetables
    • mixed into salads
    • with your tacos, burritos, tostadas

    This is one of my all time favorite things to serve for a casual summer get together.

    This only takes a little more time than a raw salsa, and it’s totally worth it.

    However you serve this amazing, smoky and delicious salsa, I hope enjoy every last bite!


    Related Recipes:

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    Photo of Roasted Tomato Salsa is by Daniel Rossi and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Daniel. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Additional Information Courtesy of Wikipedia and is used by permission.

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    How to Make Roasted Salsa

    Once you have all of your vegetables prepped and ready for the oven, it&rsquos 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:

    Place the tomato halves and jalapeño peppers skin-side up onto a large baking sheet along with the quartered onion and garlic cloves. It&rsquos important that they face skin-side up so it has a chance to brown and caramelize.

    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.

    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.

    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!

    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&rsquos important that you pulse and don&rsquot puree. This helps you better control the final consistency of the salsa and gives you time to adjust the seasonings to your taste preference.


    How To Make Tomato and Tomatillo Salsa

    You’ll get a delicious blend of roasted sweetness from the tomatoes and some lip-smacking tartness from the tomatillos. Perfect!

    Here’s a pic of the core ingredients:

    I also like making this Salsa super sharp so I added in some extra jalapeno, but you can dial back on the heat if you want. Using a half jalapeno (or serrano) is a good starting point if you want a milder version. Serrano vs. Jalapeno: What’s the Difference?

    Let’s start by roasting the tomatoes and tomatillos. You’ll need 2 plum tomatoes and 4-5 tomatillos. (What’s a Tomatillo?)

    I put this batch in a 400F oven for 20-25 minutes. (Other ways to roast them.)

    Yes, technically the tomatillos need less time than that to roast, but I usually just leave them in there knowing that all the juices in the roasting pan will go into the blender. Here’s what they looked like after 20 minutes or so.

    Add them to a blender along with:

    1/3 small onion (I use white onion)
    1 jalapeno
    1 garlic clove
    10-12 sprigs cilantro
    pinch of salt (optional)
    squeeze of lime (optional)

    And give it a whirl. I usually leave it a bit chunky.

    And now the important part — taste testing!

    I like this Salsa best when it’s light, vibrant and sharp — so I usually give it a squeeze of lime to brighten it up. It’s rare for me to finish Salsa with a squeeze of lime but I think this one really benefits from it.

    I also added a pinch of salt, and yes, a bit more jalapeno (about 2 total).

    Combining red and green will give your Salsa a somewhat muddy appearance, but it’s the inside that counts and this one has real personality!

    And even though I’m a huge fan of serving Salsas warm, I actually like this one best when it’s chilled.

    It’ll be warm when it’s right out of the blender, and it’s definitely still tasty at that point, but when it chills in the fridge for a bit I like it even better. The light, vibrant flavor seems to pop a little more when served cool.

    So how to use this delightful Salsa?

    Well, you can use it pretty much anywhere you’re using Salsa Verde or Tomato Jalapeno Salsa. That means it’s a good option in these recipes:

    And yes, it even does well sitting humbly next to a bowl of chips.

    Okay let me know if you have any questions about this Roasted Tomato and Tomatillo Salsa. It’s a great combo to keep in mind for your next batch of homemade Salsa. And don’t forget to test it out both warm and chilled to see which one you like best.


    Roasted Tomato Salsa

    2. While water is coming to a boil, clean any dirt from outside of the dried chiles with a damp paper towel. While wearing gloves, carefully remove seeds and stems from each chile. Discard the seeds and stem, place all chile pepper skins in a bowl, pour enough boiling water over them until everything is submerged. Cover bowl with plastic wrap and let it sit and steam for 15-20 minutes.

    3. While chile peppers rehydrate, peel onion and slice into quarters so it is still attached to the root stem. Roast onion, whole tomatoes, jalapeños, and garlic in a dry cast-iron skillet on medium-high heat. You're looking for a little bit of charing, but not too much. When finished cooking, set vegetables aside on a plate to cool.

    4. Using tongs, add rehydrated chiles to the blender with about half a cup of the water from the bowl. Pulse and blend on high until the chiles are pureed.

    5. Remove stems from jalapeños, stem scar from tomatoes, and root stem from onion. Roughly chop into small pieces before adding everything to the blender with the rehydrated chile puree. Pulse and blend on high until you have reached a desirable consistency.

    6. Juice lime into the blender pitcher. Add ground cumin seed, and a teaspoon or two of salt. Pulse a few times, taste salsa for saltiness, and make any adjustments to suit your tastes. Add chopped cilantro and pulse to incorporate.

    7. Serve with tortilla chips or pour it over your favorite taco. This salsa can be served cold and gets even better after it has rested in the fridge for 24 hours.


    I love easy recipes, this tomatillo salsa is just that. Preheat your oven to 450 degrees.

    Let’s start with the tomatillo’s, start by putting your tomatillo’s in a colander or strainer and rinse with cold water. This will make peeling the wrappers from the tomatillo’s easier, it will also help to remove their sticky coating. Place all the tomatillo’s on a lined tray, I use foil or parchment paper.

    Remove most of the seeds and membrane from the jalapenos and add them to the cookie sheet. Roughly chop the white onion and also scatter on the tray. Season lightly with salt and pepper, and toss with vegetable oil.

    Place veggies to roast in the oven for about 15 minutes.

    Prep your avocado’s by removing the pits and set them aside. Remove cookie sheet from the oven, your tomatillo’s should be extremely tender.

    Place the tomatillo’s, onion, minced garlic, jalapenos, cilantro, avocados, lime juice, salt, and cumin in a blender or food processor. I love my Vitamix Blender if you’re looking for a great blender. Pulse all ingredients until it’s blended smooth.

    Depending on the size of your blender or food processor you made need to make this recipe in two batches. Your salsa will be warm from the freshly roasted tomatillos, it’s best to let your salsa cool before eating.

    HOW TO STORE YOUR FRESH TOMATILLO & AVOCADO SALSA VERDE

    It’s best to keep the tomatillo salsa in glass mason jars or an airtight container. You can keep it in the refrigerator for up to 7 days, that is if it lasts that long before you eat it all.

    CAN I FREEZE TOMATILLO & AVOCADO SALSA?

    You can absolutely freeze this tomatillo salsa! Simply put it in a mason jar, airtight container, or a freezer-safe Ziplock bag that is laid flat after filling. You can keep it frozen for up to 2 months.