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Roasted Salsa Recipe

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!

roasted salsa in a white bowl

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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!

salsa ingredients on baking sheet

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.

roasted vegetables in food processor

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!

roasted salsa in a bowl

More fresh salsa recipes:

roasted salsa in a bowl

Roasted Salsa Recipe

5 from 4 votes
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!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 12


  • 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


    • 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.
      vegetables on baking 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.
      roasted vegetables on baking sheet
    • 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.
      roasted vegetables in food processor
    • Salt and pepper to taste. Store in the refrigerator until ready to serve. Serve with tortilla chips or your favorite Mexican dish.
      roasted salsa in a white bowl



    Storage: Store in a covered container in the refrigerator for up to 7 days. 
    Spice level: If you are sensitive to heat, remove the seeds from the jalapeño or leave out entirely. If you like things spicy, add an extra jalapeño. 

    Calories: 22kcal | Carbohydrates: 5g | Sodium: 102mg | Potassium: 168mg | Fiber: 1g | Sugar: 2g | Vitamin A: 490IU | Vitamin C: 10.8mg | Calcium: 12mg | Iron: 0.3mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Appetizer
    Cuisine: Mexican
    Author: Jamielyn Nye

    Did you make this recipe? Don't forget to give it a star rating below!

    dipping a chip into a bowl of salsa

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