This Roasted Tomato Salsa is so simple to make and packed with veggies and flavor. Roasting the tomatoes brings out the amazing flavor of fresh tomatoes and will make a salsa like you have never tasted. Perfect for dipping, spooning on top of meat and so much more!
Perhaps you have a garden bursting with fresh tomatoes right now. Orrrrr, perhaps you are lucky like me to have an amazing neighbor that grows them and all the veggies.
My neighbor handed me some fresh tomatoes last week so I knew there was a fresh salsa was gonna happen. Did I mention I have the very best neighbor?
I could sit with a bowl of fresh salsa and chips and be fully content all on my own. And I would most certainly NOT share a bite. Even though salsa is totally a food that should be shared.
Have you ever roasted your tomatoes before turning them into a big, chunky salsa? If you have not, then this Roasted Tomato Salsa is going to just about blow your mind.
This is the only salsa recipe I make or need other than this Mango Salsa smothered all over a piece of grilled chicken. I have also been known to pour this roasted version all over chicken as well! (And if I am caught pouring the bowl into my mouth, do not be shocked.)
What you will need:
- I know that everyone loves their salsa a certain level of spicy. This Roasted Tomato Salsa can be adjusted easily by omitting all of the seeds from the jalapeños or using just one. Adjust to your liking!
How to make this recipe:
- Slice the tomatoes in fourths, lengthwise. Line on a parchment lined baking pan.
- Roast them up for about 20 minutes. Allow the tomatoes to cool or you can whip up a warm salsa if you prefer. If you want to roast them quickly and get more of a charred tomato, broil them on high for about 10 minutes. My only issue with broiling is that you need to keep a close eye on the tomatoes. Broiling can go too far very quickly and I am one to miss the boat a lot.
3. Add tomatoes and all other salsa ingredients into a food processor. Omit jalapeño seeds if you want less spiciness.
4. Pulse the ingredients to move them around a bit to start. Then process until desired consistency. I like mine pretty chunky versus smooth. I don’t process my salsa much at all other than to get any really big chunks of onion chopped up. Those will tend to take an extra minute to break down at time. Transfer to a bowl and get to dipping!
Notes:
- You can prep this roasted salsa the day before you plan on serving it for flavors to really meld but I would not make it any earlier than that.
- This salsa is best eaten within about 3 days. Ours lasts about 30 minutes so, we have never really had to worry about this one.
- Fresh tomatoes are best for any salsa. When tomatoes are in season and at peak freshness, your salsa will be the best. But that does not mean you cannot make this recipe in the chilly days of winter. You could also use a can of roasted tomatoes instead.
- To vary this recipe, you can switch up the type of pepper that brings the spice. You could opt for annaheim or serrano peppers if you prefer. You could also sprinkle in some chipotle powder for some fun as well.
At any rate, get your chips ready… cause they are about to meet their match!
And if you are up for a salsa and guac duo, try this simple guacamole and enjoy the perfect pairing.
Try these other recipes you will love:
- Mango Avocado Salsa
- Easy Chicken Stuffed Poblano Peppers
- Street Corn with Garlic Feta Butter
- Spicy Mango Guacamole
- Slow Cooker Chicken Burrito Bowls
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Roasted Tomato Salsa
Ingredients
- 6 Roma Tomatoes (about 1 1/2 lbs.)
- 2 jalapeño peppers, stemmed (seeds removed if desired for less spiciness)
- ½ small red onion
- 3 garlic cloves, minced
- ½ c cilantro
- Juice of ½ a lime
- 1 tsp cumin
- ½ tsp cracked pepper
- ½ tsp sea salt, more or less to taste
Instructions
- Preheat oven to 400°F. Slice the tomatoes into 4ths and line them on a parchment lined baking sheet. Roast for about 15-20 minutes or until the edges start to darken and brown. Set aside and allow to cool or toss them in the food processor right away for a warmer salsa.
- While tomatoes cool, cut the jalapeños and onion into chunks and toss into the food processor. Add all other ingredients into the food processor as well. You can also use a blender if you don't have a food processor.
- When tomatoes are ready, add to the food processor. Pulse several times to move things around a bit to start. Process until desired chunkiness and all the large chunks of onion are broken down (no one wants a big chunk of onion).
- Add more salt or cumin as desired to taste. Chill until ready to serve or grab those chips and dive in!
Notes
- You can prep this roasted salsa the day before you plan on serving it for flavors to really meld but I would not make it any earlier than that.
- This salsa is best eaten within about 3 days. Ours lasts about 30 minutes so, we have never really had to worry about this one.
- Fresh tomatoes are best for any salsa. When tomatoes are in season and at peak freshness, your salsa will be the best. But that does not mean you cannot make this recipe in the chilly days of winter. You could also use a can of roasted tomatoes instead.
- To vary this recipe, you can switch up the type of pepper that brings the spice. You could opt for annaheim or serrano peppers if you prefer. You could also sprinkle in some chipotle powder for some fun as well.
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