Roasted Tomato Salsa Recipe
There’s something absolutely irresistible about a generous bowl of Roasted Tomato Salsa—its smoky aroma, lively color, and just the right amount of kick. This is the salsa I turn to when I want to wow friends at a weekend gathering or jazz up the simplest weeknight dinner. You get the perfect balance: the fire-roasted tomatoes add depth, the peppers bring the heat (you control how much!), and fresh cilantro and lime make every bite burst with flavor. If you’re craving a homemade salsa that’s leagues beyond anything in a jar, this Roasted Tomato Salsa will win you over fast.
Ingredients You’ll Need
For a truly memorable salsa, it all comes down to fresh, vibrant ingredients. Each component here has a job to do: some bring heat, others add brightness, and together, they create layers of gentle smokiness and zing that keep everyone reaching for just one more chip.
- Olive Oil: Helps with roasting and adds richness to the vegetables.
- Fire-roasted Tomatoes: The heart of the salsa, bringing smokiness and a deep tomato flavor; canned makes this quick and easy.
- Jalapeno Peppers: For a spicy punch—remove seeds for less heat, or leave some in for extra kick.
- Poblano Peppers: Roasted and peeled, they lend a gorgeous, earthy flavor with gentle heat.
- Yellow Onion: Roasts up sweet and mellow, rounding out the salsa with savoriness.
- Garlic: Just a few cloves add boldness and depth.
- Fresh Cilantro: Brightens everything up with a fresh, herbal note.
- Lime Juice: The acidity balances the richness and keeps flavors lively.
- Cumin: Adds a subtle, earthy warmth that sets this salsa apart.
- Salt: Brings all the flavors together and punches up the savory notes.
How to Make Roasted Tomato Salsa
Step 1: Prep Your Veggies
Start by preheating your oven to 425°F. While it’s warming up, go ahead and peel the onion, cutting it into large, chunky pieces so they roast evenly. Remove the stem from your jalapenos, and if you want a milder Roasted Tomato Salsa, cut them in half and scrape out the ribs and seeds. If you love a little fire, leave some seeds in! For the poblanos, you can roast them whole—don’t worry, you’ll peel and de-seed them later.
Step 2: Roast the Veggies
Spread your onion, jalapenos, and poblano peppers on a baking sheet and give them a gentle toss with olive oil. Pop the tray into that hot oven and roast for about 20 minutes, until the veggies are softening and developing those glorious golden edges. This is where the magic starts.
Step 3: Char for Extra Flavor
Switch your oven to broil on high. Carefully move the baking sheet under the broiler, turning the peppers now and then so both sides get beautifully charred—figure about 5 minutes, but keep an eye on things. This step deepens the smokiness that sets Roasted Tomato Salsa apart.
Step 4: Peel and Prepare the Peppers
Once cool enough to handle, slice the tops off your poblanos and remove their skins, stems, and seeds. The roasted skins should slip right off, leaving you with soft, melt-in-your-mouth peppers ready for blending.
Step 5: Blend It All Together
Now bring out your food processor. Add the cooled roasted veggies, canned fire-roasted tomatoes, minced garlic, fresh cilantro, lime juice, cumin, and salt. Let it whirl until you reach your preferred consistency—smooth for a restaurant-style finish, or keep it a little chunky if you like big bites of veggies.
Step 6: Taste and Adjust
This is your chance to make the salsa perfect for your taste buds. Dip in a chip, taste, and add a little extra salt if needed. Love citrus? Squeeze in more lime. Make it yours!
Step 7: Simmer for Depth
Pour your blended salsa into a large saucepan and bring it to a gentle boil. Then reduce the heat and let it simmer for 15 minutes. This step transforms the Roasted Tomato Salsa, giving it a full, rich flavor that sets it apart from raw, blended versions.
Step 8: Enjoy and Share
Once your salsa is simmered and cooled slightly, you’re ready to transfer it to jars or bowls. You’ll end up with about three pint-sized jars—plenty to share or stash away for another day.
How to Serve Roasted Tomato Salsa
Garnishes
Sprinkle your salsa with a bit of fresh chopped cilantro or diced red onion for a pop of color and freshness. A few crumbles of queso fresco, or even a scattering of chopped avocado, adds a little luxury—especially if you’re making Roasted Tomato Salsa for a party spread.
Side Dishes
This salsa shines next to mountains of crispy tortilla chips, but don’t stop there! Spoon it onto tacos, pile it over grilled chicken, or swirl it into a steaming bowl of rice and beans. It’s also divine alongside huevos rancheros or as a bright companion to cheesy quesadillas.
Creative Ways to Present
For a wow-worthy appetizer, fill mini tostadas or crispy potato rounds with Roasted Tomato Salsa and a dollop of sour cream. Or swirl it through Greek yogurt for an instant creamy dip. If you’re grilling, set out a jar for guests to drizzle over veggies or burgers—its smoky tang makes any meal memorable.
Make Ahead and Storage
Storing Leftovers
Once cooled, spoon leftover Roasted Tomato Salsa into clean, airtight containers and stash them in the fridge. It keeps beautifully for up to a week—and the flavors seem to get even better after a day or two!
Freezing
If you have more salsa than you can eat in a week, pour it into freezer-safe containers, leaving a little room for expansion. It freezes wonderfully for up to three months. Thaw in the fridge overnight and stir well before serving.
Reheating
While you can definitely eat Roasted Tomato Salsa straight from the fridge, warming it gently on the stove (or in the microwave at low power) brings back that freshly cooked flavor, especially if you’re serving it over hot dishes like eggs or grilled meats.
FAQs
Can I use fresh tomatoes instead of canned fire-roasted tomatoes?
Absolutely! Just roast halved fresh tomatoes along with the peppers and onions, letting them caramelize and char. The flavor will be even more summery, though using canned fire-roasted tomatoes is a convenient time-saver.
How spicy is this Roasted Tomato Salsa?
It’s totally customizable! With the seeds removed from the jalapenos and poblanos, the salsa is medium-mild. For more heat, leave some or all seeds in, or add another spicy pepper to the roasting tray.
Can I make this salsa without a food processor?
Yes—just use a blender, or even a potato masher for a chunky, rustic texture. It’s all about what you have on hand and the consistency you love.
Is Roasted Tomato Salsa good for canning?
This recipe hasn’t been tested for home canning safety, so for long-term storage, freezing is your best bet. For fridge storage, it stays fresh for at least a week in tightly sealed jars.
What dishes pair best with Roasted Tomato Salsa?
It’s a natural with classic chips and tacos, but it brightens up burrito bowls, breakfast eggs, grilled fish, and even roasted sweet potatoes. Try it as a topping for burgers or spooned over nachos!
Final Thoughts
If you’re looking to fill your kitchen with irresistible aromas and wow everyone at the table, this Roasted Tomato Salsa is your new go-to. The smoky flavor, gentle heat, and fresh, zesty finish are impossible to resist. Give it a try and discover just how much better homemade salsa can be!
Print
Roasted Tomato Salsa Recipe
- Total Time: 1 hour
- Yield: Approx. 48 oz (3 pint-sized jars)
- Diet: Vegetarian
Description
This Roasted Tomato Salsa recipe is bursting with flavor and perfect for dipping chips or topping your favorite dishes. The roasted vegetables give it a delicious depth that will have you coming back for more.
Ingredients
Roasted Tomatoes:
- 2 tablespoons olive oil
- 42 oz fire-roasted tomatoes ((three 14 oz cans))
Roasted Peppers:
- 2 Jalapeno peppers (roasted)
- 2 large poblano peppers (roasted and skin removed)
Other Ingredients:
- 1 large yellow onion (cut into chunks and roasted)
- 6 cloves garlic (minced)
- 1/4 cup fresh cilantro
- 2 tablespoons lime juice
- 1/2 teaspoon cumin
- 1 teaspoon salt (+ more to taste)
Instructions
- Preheat the oven to 425º.
- On a baking sheet, add the onion, jalapeno, and whole poblano peppers. Toss with olive oil. Roast at 425º for 20 minutes or until the veggies start to get soft.
- Turn the broiler on high and char the veggies. Make sure to turn the peppers over during this part so that both sides get charred. This should take about 5 minutes.
- Cut the top off of the poblano pepper and remove the stem and seeds. Peel the skin off of the pepper.
- In a food processor, add the roasted veggies, tomatoes, garlic, cilantro, lime juice, cumin and salt. Blend until smooth.
- Taste and add salt as needed.
- Pour all the ingredients into a large saucepan and bring to a boil. Then lower the heat and simmer for 15 minutes.
Prepare your roasted vegetables. Peel the onion and cut into large chunks. Remove the stem of the jalapeno pepper. Cut the pepper in half and remove the ribs and seeds. If you leave these in, the salsa will be very spicy.
Notes
- This recipe yields approximately 3 pint-sized jars (16oz each) of salsa.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Condiment
- Method: Roasting, Blending, Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 25
- Sugar: 2g
- Sodium: 180mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Roasted Tomato Salsa, Salsa Recipe, Mexican Salsa, Roasted Salsa
