Easy roasted salsa made with fresh charred tomatoes, onion, garlic, shallot, jalapeño, cilantro, lime and spices. This delicious Mexican appetizer has TONS of flavor and is the perfect way to showcase those fresh summer vegetables!
Our favorite salsa
I’m thinking roasted is by far our favorite salsa. You get much bigger flavor from roasting the veggies before you blend them up! If you don’t have fresh tomatoes on hand, you can always make my famous restaurant style salsa. But trust me, fresh roasted veggies take the flavor up a notch.
Much like when roasting tomatillos for salsa verde, this recipe calls for broiling the tomatoes until the skins begin to char. This gives them a savory sweet flavor with a hint of smokiness that tastes absolutely delicious. It’s an easy way to elevate your salsa and really let the natural flavors and juices shine through.
We love serving this roasted salsa with tortilla chips or using as a topping on beef tacos, a fajita salad, baked chicken burritos or on top of sheet pan nachos. It’s the perfect compliment to any Mexican dish and will leave you loading it on by the spoonful!
Best tomatoes to roast
Most varieties of tomatoes can be roasted, however I personally prefer to use roma tomatoes when making roasted salsa. They’re sweet, juicy and are just the right size for roasting whole (although you can cut them in half too if you prefer). Look for romas that have a vibrant red color, are tender to touch and have a sweet, fragrant aroma. Perfectly ripe romas will give you the best flavor.
How to roast tomatoes for salsa
Roasting tomatoes for salsa is SO simple. Just place them on a baking sheet (no need to slice), along with the garlic cloves, shallot, onion and jalapeño. Roasting the other veggies alongside the tomatoes is an easy way to add an extra oomph of flavor.
Then broil the veggies in the oven for about 5 to 10 minutes, or until the skins have a nice char on the exterior. No need to peel the skins off the tomatoes after roasting, it’s charred flavor is what adds to the deliciousness of the salsa.
Tips for making roasted salsa
- Spice level. Add in an extra jalapeño if you love spicy salsa. If you prefer to keep it more mild, remove the seeds from the pepper or leave it out entirely.
- Rotate the pan. When broiling the veggies, it’s important to rotate the pan periodically so that the veggies char evenly.
- Smoky flavor. To add more smokiness, add in a few teaspoons of smoked paprika or even a chipotle chile (this will also add more heat).
- Let cool. Make sure the roasted vegetables have had time to cool before blending the salsa. The warm veggies can cause the fresh cilantro to wilt and lose flavor.
- Consistency. Pulse the ingredients a few times in the food processor to achieve your preferred consistency. Be careful not to purée the mixture, or it won’t have that chunky salsa texture that everyone loves.
Storage instructions
To store, simply pour the salsa in a mason jar or covered container and place in the fridge. It will stay fresh in the fridge for up to 7 days, which makes it perfect for snacking on all week long!
More fresh salsa recipes:
Roasted Salsa Recipe
Ingredients
- 10 roma tomatoes
- 3 cloves garlic , 1 1/2 teaspoons minced
- 1 shallot
- 1 small sweet onion
- 1 jalapeño , more if you like it spicier
- 1 teaspoon kosher salt , more to taste
- 1/2 teaspoon ground cumin , more to taste
- 1/8 teaspoon pepper
- 1 lime , juiced
- 1/2 cup chopped cilantro , more to taste
For serving: Tortilla chips
Instructions
- Preheat the broiler in your oven. Place tomatoes, garlic (with the peels on), shallot (with the skin on), onion (peel and cut in half) and the whole jalapeño on a cookie sheet.
- Place in the oven and broil for 5 to 10 minutes. Rotate the vegetables periodically, so they evenly cook. When the skins begin to char, pull cookie sheet out of oven. Be careful not to burn the garlic (you can remove it sooner, if needed). Remove from oven and allow to cool.
- Once vegetables are cooled, remove the jalapeño stem (and seeds if desired). Peel the garlic and shallot skin off. Then place all the vegetables, cilantro, salt, cumin, pepper and lime juice in a food processor or blender. Pulse until it reaches the consistency of your liking. Be careful not to puree it, you want to keep some texture.
- Salt and pepper to taste. Store in the refrigerator until ready to serve. Serve with tortilla chips or your favorite Mexican dish.
Video
Notes
Gave this a try with tacos for dinner tonight and it does not disappoint! Deliciously savory with a kick; added the perfect amount of flavor to my meal, indeed!
Roasting the veggies first added such a rich depth of flavor! I was hoping to have leftovers, but it was so good my family finished it off the first day. :)
So fresh and delicious! Such good flavor! Good tips on broiling to get some extra flavor! Love this on tacos!
Homemade salsa is the absolute best! So fresh and delicious!
Did you peel all the veggies before you blended? Making this tonight. I took the skins off the tomatoes and jalapeños. Refrigerating until I can blend tomorrow.
Hi Tiffany, I peeled the onion, garlic and shallot skins off but left the jalapenos and tomato skins intact. I hope you enjoy this salsa as much as we have!
wow this looks delicious.. and your right, perfect for summer!
I’ve never made salsa before, but you’ve convinced me to give it a try this summer! I have my first tomato plant in my garden, so hopefully, it will be abundant!
YUMMY!!! I love roasted salsa!
This looks SO tasty! We are big salsa lovers too! I’ve pinned and will be making it soon!