This roasted tomato salsa is made by roasting tomatoes, onion, garlic and jalapeno for maximum depth of flavor. You will love the fire-roasted, smoky flavor it adds to the salsa.

Roasted salsa in a white bowl.

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Our Favorite Roasted Salsa

With irresistible flavor this roasted tomato salsa recipe is a family favorite. Made with carefully charred roasted tomatoes, jalapeno peppers, and onions combined with aromatic garlic results in a smoky and savory salsa that is bursting with authentic taste.

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 fire-roasted taste. It’s an easy way to boost your salsa and really let the natural flavors and juices shine through.

Ingredient Notes

Roasted salsa ingredients on a baking sheet.

Find the full printable recipe with specific measurements below.

  • Tomatoes: I love using roma tomatoes from the garden for this salsa. Roasted tomatoes add the best flavor!
  • Cilantro: Must use fresh, dried will not give the same results.
  • Onion: I love to use an onion and shallot to boost the flavor.
  • Jalapeño: Remove the seeds if you don’t want spice or add more if you like it spicy.
  • Garlic: There’s nothing better than roasted garlic.
  • Lime: Fresh lime juice adds the perfect amount of acid to bring all the flavors together.

How to Make Roasted Tomato Salsa

The process of making roasted salsa in a four step photo collage.
  • Prepare. Place fresh tomatoes on a rimmed 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.
  • Broil. Next 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.
  • Blend. Once everything is roasted, then you can blend it all together with cilantro, cumin, salt, pepper and lime juice in the food processor.
  • Serve. Then serve the roasted tomato salsa with your favorite chips and enjoy!
Dipping a chip into a bowl of salsa.

Tips and Variations

  • Rotate the pan. When broiling the veggies, it’s important to rotate the pan periodically so that the veggies char evenly.
  • 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.
  • 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).
  • Remove garlic if needed. Keep an eye on the garlic cloves as they broil in the oven. You may need to remove them from the oven if they begin to burn.
  • 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 ingredients a few times in food processor to achieve preferred consistency. I like this salsa more chunky, but my Chili’s salsa more pureed.

Store

  • Store: 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!
  • Freeze: Freeze in a freezer safe bag (squeeze out all the air) and freeze laying flat down for up to 3 months. Thaw overnight in the refrigerator.
Roasted salsa in a bowl.

A homemade salsa recipe is the easiest way to elevate your Mexican appetizer spread! We also love restaurant style salsa and pico de gallo.

More Salsa Recipes

roasted salsa in a bowl

Roasted Tomato Salsa Recipe

5 from 10 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12
This roasted tomato salsa is made by roasting tomatoes, onion, garlic and jalapeno for maximum depth of flavor. You will love the fire-roasted, smoky flavor it adds to the salsa.
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Video

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
  • ½ teaspoon ground cumin , more to taste
  • ⅛ teaspoon pepper
  • 1 lime , juiced
  • ½ cup chopped cilantro , more to taste

For serving: Tortilla chips

Instructions

  • Preheat the broiler in your oven. Place 10 roma tomatoes, 3 cloves garlic (with the peels on), 1 shallot (with the skin on), 1 small onion (peel and cut in half) and one 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, 1/2 cup cilantro, 1 teaspoon salt, 1/2 teaspoon cumin, 1/8 teaspoon pepper and juice of one lime 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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

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. 

Nutrition

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.

Dipping a chip into a bowl of salsa.