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A quick and easy roasted tomato salsa recipe made with tomatoes, onions, jalapeños, garlic, cilantro, and lime juice. Ready in minutes!
A Note from Isabel
This roasted salsa recipe is ready in 15 minutes and uses just a handful of fresh ingredients – Roma tomatoes, white onion, jalapeños, garlic, cilantro, and lime. Broiling everything until blistered and blackened is what makes it so good. The char is what gives it that deep, smoky flavor you can’t get from blending raw tomatoes.
It’s one of those recipes I’ve made so many times I don’t even think about it anymore. I’ll throw everything on a baking sheet, slide it under the broiler, and by the time I’ve grabbed the chips, it’s basically done. Serve it with homemade tortilla chips (you can also bake or air fry them), and a frozen margarita, and you’ve got a snack situation that’s hard to beat.
5-Star Review ★★★★★
“This was great! The family was fighting over the last spoon in the bowl, so I have to make it again today 😀 I should have read the reviews and made a double batch 😉” –PJ
Why This Recipe Works
Roasting the vegetables does a few things at once – it concentrates the sweetness of the tomatoes, mellows the raw sharpness of the onion and garlic, and builds that smoky depth in the background. The key is not being scared of the char. You want the skin blistered and blackened. That’s where the flavor is! Don’t peel them off before blending.
I skip cumin in this recipe, which a lot of other roasted salsas include. Nothing wrong with cumin, but leaving it out keeps the flavor cleaner and lets the roasted tomato come through.
Ingredients You’ll Need
| Ingredient | Notes / Why It Works |
|---|---|
| Roma tomatoes | Less watery than other tomato varieties, which gives you a thicker, more flavorful salsa after roasting. |
| White onion | Traditional in Mexican salsas. Sharper flavor than yellow onion, which mellows out nicely under the broiler. |
| Jalapeño peppers | Adds heat that you can control. Remove the seeds for a mild spice level, or keep them for more kick. Swap in a serrano for extra heat. |
| Olive oil | Helps the vegetables blister and char evenly. Just a light coating is all you need. |
| Garlic | Added partway through roasting so it softens without burning completely. |
| Cilantro | Added after roasting to keep it bright and fresh. Leave it out if cilantro isn’t your thing. |
| Lime juice | Balances the smokiness with acidity. Fresh squeezed makes a difference here. |
| Kosher salt | Season to taste at the end, especially depending on how salty your chips are. |
How to Make Roasted Salsa
- Arrange the tomatoes, onion halves, and jalapeños on a baking sheet, drizzle with olive oil, and rub it all over to coat. Broil on high directly under the broiler for 5 to 8 minutes, until the tops are blistered and starting to blacken. Flip everything over and add the garlic to the baking sheet. Broil for another 5 to 8 minutes. The vegetables should look charred. That’s exactly what you want.
- Remove the stems from the jalapeños. If you want a milder salsa, discard the seeds. Transfer everything to a blender or food processor, including all the charred bits and any juices on the pan.
- Add the cilantro, lime juice, and salt. Pulse a few times for a chunky salsa or blend for a full minute for something smoother. Taste and adjust salt as needed.
No broiler? No problem. If you have a gas stove or a grill, you can roast the vegetables directly over the flame or grates, turning occasionally, until charred on all sides. Same result, just a different method.
Recipe Tips
- Don’t skip the char. This is the most common mistake. Pale, lightly roasted tomatoes won’t have nearly the depth of flavor. Let them get properly dark before pulling them out.
- Add the garlic late. Garlic burns faster than everything else. Adding it halfway through prevents it from turning bitter.
- Serve it warm. This salsa is genuinely great right out of the blender while it’s still warm. It’s also good at room temp or chilled. Totally up to you.
- Scale up easily. The recipe doubles well. Use two baking sheets and rotate them halfway through roasting.
Frequently Asked Questions
- Can I make this ahead of time?
Yes. Store it in an airtight container in the fridge for up to 1 week. The flavor actually gets better after a day or two. - Can I freeze roasted salsa?
You can. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight and stir before serving. - How do I make it less spicy?
Remove and discard the seeds and veins from the jalapeños before blending. That’s where most of the heat lives. - How do I make it spicier?
You can keep the jalapeño seeds in, use two jalapeños, or swap one for a serrano pepper. - Can I use canned tomatoes?
You can use fire-roasted canned tomatoes in a pinch. Just skip the broiler step and blend straight from the can. The flavor is different but still good.
Roasted Tomato Salsa
Ingredients
- 6 medium Roma tomatoes
- 2 jalapeño peppers, stemmed
- 1 small white onion, halved
- 1 teaspoon olive oil
- 3 cloves garlic
- 10 cilantro sprigs
- 1 tablespoon lime juice (about ½ lime)
- 1 teaspoon kosher salt, plus more to taste
Instructions
- Place the oven rack directly underneath the broiler and turn the broiler on high.
- Place the tomatoes, jalapeños, and onion on a baking sheet and drizzle with the oil. Rub it all over the vegetables to coat, then place them in the oven and broil for 5-8 minutes, until the skins are blistered and blackened.
- Flip the vegetables over, add the garlic to the baking sheet, and broil for 5-8 more minutes, until blackened and blistered.
- If you don't want the salsa too spicy, remove and discard the jalapeño seeds. Transfer everything to a food processor or blender. Add the cilantro sprigs, lime juice, and salt. Pulse a few times for a chunky salsa or blend for one minute for a smooth salsa. Taste and season with more salt if needed.
Video
Notes
- Storage. This roasted tomato salsa will keep in an airtight container in the fridge for 5-7 days. To freeze, transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge.
- Yield. Makes about 1¾ cups of salsa.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in April 2020 and has been updated with new photos and more helpful tips.
Photography by Ashley McLaughlin.
