This Roasted Salsa recipe is the perfect homemade salsa with a smoky, bold flavor. Made with fresh roma tomatoes, jalapeños, onion, and garlic, then broiled to perfection, this salsa is a crowd-pleaser for all your snacking and party needs. The addition of cilantro and lime juice adds a zesty, fresh finish, while the canned diced tomatoes provide the ideal texture. Whether you prefer it mild or spicy, this easy salsa recipe is perfect for pairing with tortilla chips, tacos, grilled meats, or even scrambled eggs. Ready in under 30 minutes, it’s the ultimate homemade salsa for any occasion.

Ingredients:
- 6 roma tomatoes (about 1 ½ pounds)
- 1 small onion (yellow or white, quartered)
- 2 large jalapeño peppers (quartered)
- 4 cloves garlic
- 1 tablespoon neutral oil of choice (avocado oil, olive oil, etc.)
- ½ cup cilantro leaves (roughly chopped, about half a bunch)
- 1 14-ounce can diced tomatoes (drained)
- 1 ½ teaspoons salt (adjust to taste)
- Juice of 1 lime (approximately 2 tablespoons)
Instructions:
- Preheat the broiler to high and line a baking sheet with aluminum foil.
- Arrange the tomatoes, onion, jalapeños, and garlic on the baking sheet. Drizzle with neutral oil and toss everything to coat evenly. Spread the ingredients out in a single layer.
- Place the baking sheet about 6 inches below the broiler and broil for 15-20 minutes, flipping the vegetables halfway through. Cook until the skins of the veggies are blistered and blackened.
- Optional: For extra smokiness, remove the blackened onion and garlic, and return the tomatoes and jalapeños to the broiler for an additional 5 minutes.
- Once done, remove the vegetables from the oven. Carefully remove the stems and seeds from the jalapeños (leave seeds in one for a medium level of heat, or remove all for a milder salsa).
- Transfer the roma tomatoes, onion, jalapeños, garlic, and cilantro to a food processor. Pulse until mostly smooth. Add the drained canned diced tomatoes and pulse until you reach your desired salsa consistency.
- Transfer the salsa to a serving bowl or an airtight container. Stir in salt and lime juice to taste, and mix thoroughly.
- Serve immediately or store in an airtight container in the refrigerator until ready to serve.
Why You’ll Love This Recipe
This Roasted Salsa is packed with smoky, bold flavors thanks to the broiling process. The combination of fresh ingredients like roma tomatoes, jalapeños, and cilantro creates a salsa that’s both refreshing and full of depth. It’s easy to make, with minimal prep time, and perfect for all occasions. Whether you’re hosting a party or enjoying a quiet meal at home, this salsa will impress everyone.

Tips
- Adjust the spice level: If you prefer a milder salsa, remove all the seeds from the jalapeños. For a spicier kick, leave a few seeds in.
- Smokiness: For an extra smoky flavor, allow the vegetables to broil for a little longer, or use a smoked jalapeño for an intense smoky taste.
- Consistency: If you prefer a chunkier salsa, pulse the ingredients less in the food processor.
Variations and Substitutions
- Tomatoes: You can substitute roma tomatoes with any other type of tomato, but roma tomatoes are the best for salsas due to their firm texture.
- Herbs: Try adding a handful of green onions or oregano for extra flavor.
- Spices: Feel free to add a pinch of cumin or smoked paprika for a more complex flavor.
- Canned Tomatoes: If fresh tomatoes are out of season, use all canned diced tomatoes, but adjust the salt to taste as canned tomatoes can be saltier.
FAQs
Can I make this salsa ahead of time? Yes! You can make the salsa a day or two in advance. Just store it in an airtight container in the fridge, and the flavors will deepen over time.
Can I freeze this salsa? While you can freeze salsa, the texture may change upon thawing. It’s best to make and enjoy it fresh, but freezing is an option if necessary.
Can I make this salsa without a food processor? Yes, you can chop all the ingredients finely by hand for a more rustic salsa. You can also use a blender, but pulse it carefully to avoid over-blending.
Serving Suggestions
Serve this Roasted Salsa with your favorite tortilla chips or as a topping for tacos, grilled meats, or roasted vegetables. It also makes a great accompaniment to quesadillas, burritos, or even scrambled eggs. Use it as a fresh dip at parties or as a topping for your next BBQ meal!
Roasted Salsa Recipe
4
servings10
minutes30
minutesIngredients
6 roma tomatoes (about 1 ½ pounds)
1 small onion (yellow or white, quartered)
2 large jalapeño peppers (quartered)
4 cloves garlic
1 tablespoon neutral oil of choice (avocado oil, olive oil, etc.)
½ cup cilantro leaves (roughly chopped, about half a bunch)
1 14-ounce can diced tomatoes (drained)
1 ½ teaspoons salt (adjust to taste)
Juice of 1 lime (approximately 2 tablespoons)
Directions
- Preheat the broiler to high and line a baking sheet with aluminum foil.
- Arrange the tomatoes, onion, jalapeños, and garlic on the baking sheet. Drizzle with neutral oil and toss everything to coat evenly. Spread the ingredients out in a single layer.
- Place the baking sheet about 6 inches below the broiler and broil for 15-20 minutes, flipping the vegetables halfway through. Cook until the skins of the veggies are blistered and blackened.
- Optional: For extra smokiness, remove the blackened onion and garlic, and return the tomatoes and jalapeños to the broiler for an additional 5 minutes.
- Once done, remove the vegetables from the oven. Carefully remove the stems and seeds from the jalapeños (leave seeds in one for a medium level of heat, or remove all for a milder salsa).
- Transfer the roma tomatoes, onion, jalapeños, garlic, and cilantro to a food processor. Pulse until mostly smooth. Add the drained canned diced tomatoes and pulse until you reach your desired salsa consistency.
- Transfer the salsa to a serving bowl or an airtight container. Stir in salt and lime juice to taste, and mix thoroughly.
- Serve immediately or store in an airtight container in the refrigerator until ready to serve.

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