Roasted Tomato Salsa

There’s nothing better than a table filled with homemade tortilla chips, a frozen margarita, and a big bowl of homemade salsa. It’s my go-to appetizer for any get-together with friends and family because everyone loves it, and it’s so easy to make!

Like my homemade salsa recipe, this one is also made with tomatoes, onions, jalapeños, garlic, cilantro, and lime juice. The difference is that the ingredients in this recipe are roasted, which brings out some of the sweetness in the tomatoes and peppers while adding that delicious smoky char in every bite.

Roasting the ingredients only adds about 10 minutes to the total time and is well worth it! Whether you serve it with chips or eat it in burritos and tacos, I know you’re going to love this recipe.

How to make roasted tomato salsa

First, roast the tomatoes, onion, jalapeños, and garlic. I like to drizzle a little olive oil over the vegetables first and then spread it out using my fingers so they’re all nice and coated. Then place them on a baking sheet under the broiler for about 10-15 minutes, making sure to flip them over halfway through.

If you have a gas stove or a grill, you could roast them over the open flame until they’re blackened and blistered on all sides instead of using the broiler. The roasting method is up to you – as long as they’re charred, they’re good to go.

Next, remove the stems from the jalapeños and transfer everything to a food processor or a blender. Don’t remove any of the charred and blackened skin. That’s what gives this salsa so much depth and a subtle smoky flavor! If you don’t want your salsa to be too spicy, you can remove and discard the seeds.

Add in some fresh sprigs of cilantro, a little salt, and some lime juice. If you’re someone who doesn’t like cilantro, you can completely omit it.

Lastly, pulse or blend until the salsa reaches your desired consistency. For a chunkier salsa, give the blender a few pulses. For a smooth salsa, blend it for a full minute.

Don’t forget to give the salsa a taste and add more salt if necessary. I often find that I’ll add more salt if the tortilla chips I serve them with are on the salty side. If the chips aren’t very salty, I’ll add more to the salsa.

Storing

Once the flavor is just right, you can serve the salsa immediately or transfer it to an airtight container and refrigerate it until ready to eat. I like eating this salsa warm or at room temperature, but you can also eat it chilled.

More Salsa Recipes

• Salsa Mexicana con Aguacate
• Pineapple Salsa
• Black Bean and Corn Salsa
• Salsa Verde
• Guacamole Salsa
• Grilled Corn Salsa