Roasted Tomato Salsa

Roasted Tomato Salsa is a bold, smoky, and flavorful dip that brings out the natural sweetness of tomatoes by roasting them to perfection. This easy homemade salsa is packed with fresh ingredients and makes the perfect topping for tacos, burritos, grilled meats, or simply served with tortilla chips.

Why You’ll Love This Recipe

You’ll love this Roasted Tomato Salsa because it’s easy to make, full of rich, deep flavors, and so much better than store-bought salsa. Roasting the tomatoes, onions, garlic, and peppers intensifies their flavor and adds a subtle smokiness. It’s naturally gluten-free, vegan, and always a hit at parties or as a snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Roma or plum tomatoes, halved
• White onion, quartered
• Jalapeño or serrano peppers, halved and seeds removed (optional for less heat)
• Garlic cloves, unpeeled
• Fresh cilantro, chopped
• Fresh lime juice
• Olive oil
• Salt
• Black pepper

Directions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Place the tomatoes, onion, jalapeños, and unpeeled garlic cloves on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
3. Roast for about 20–25 minutes, until the vegetables are charred in spots and softened.
4. Remove from the oven and let cool slightly. Peel the garlic.
5. Transfer the roasted veggies to a food processor or blender. Add fresh cilantro and lime juice. Pulse until you reach your desired salsa consistency — chunky or smooth.
6. Taste and adjust seasoning with more salt, lime juice, or cilantro if needed.
7. Serve immediately with tortilla chips or as a topping for your favorite Mexican dishes.

Servings and timing

This recipe makes about 2 cups of salsa, serving 4–6 people. It takes about 10 minutes to prep and 20–25 minutes to roast.

Variations

• Add roasted bell peppers for extra sweetness.
• Use chipotle peppers in adobo for a smoky, spicy twist.
• Add a pinch of cumin for extra warmth.
• Stir in chopped fresh tomatoes for extra texture.
• Make it mild by removing all pepper seeds or using milder peppers.

Storage/Reheating

Store leftover Roasted Tomato Salsa in an airtight container in the refrigerator for up to 5 days. This salsa is best served cold or at room temperature — no reheating needed.

FAQs

Why roast the tomatoes for salsa?

Roasting brings out the natural sweetness and adds a smoky, charred flavor that makes the salsa taste amazing.

Can I make it spicier?

Yes! Use more jalapeños or switch to serrano or habanero peppers.

Do I need to peel the tomatoes?

No, roasting softens the skins and blends them in perfectly.

Can I make this salsa ahead of time?

Absolutely! The flavors get even better after chilling for a few hours.

How do I keep my salsa from being watery?

Use plum or Roma tomatoes, which have less water content, and let the roasted veggies cool slightly before blending.

What’s the best way to serve Roasted Tomato Salsa?

Serve it with tortilla chips, tacos, burritos, nachos, or as a topping for grilled chicken or fish.

Can I freeze Roasted Tomato Salsa?

Yes, store it in a freezer-safe container for up to 2 months. Thaw in the fridge and stir before serving.

Is this salsa gluten-free?

Yes! It’s naturally gluten-free and vegan.

Can I use a grill instead of the oven?

Definitely! Grill the veggies until charred for an extra smoky flavor.

How do I adjust the consistency?

Blend less for a chunky salsa or more for a smooth version.

Conclusion

Roasted Tomato Salsa is a simple, flavorful upgrade from store-bought salsas and brings incredible depth to your favorite dishes. With roasted tomatoes, onions, peppers, and fresh cilantro, it’s a fresh, smoky, and delicious dip that everyone will love. Try it once, and it will become your new go-to salsa recipe!

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