I love this recipe because it uses simple fresh ingredients while creating a salsa that tastes vibrant and homemade. The roasting process gives the vegetables a rich depth of flavor that makes the salsa much better than many store-bought versions.
I also enjoy how versatile it is. I can serve it with tortilla chips, tacos, grilled meats, burritos, or even spoon it over eggs for breakfast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 large beefsteak tomatoes, cored and quartered 2 large jalapeño peppers, stems removed 1 large red onion, quartered and layers separated 4 cloves garlic ½ cup cilantro leaves 2 teaspoons kosher salt
Directions
I preheat the oven to the broil setting and line a baking sheet with aluminum foil.
I place the quartered tomatoes, jalapeños, onion layers, and garlic cloves onto the prepared baking sheet.
I broil the vegetables for about 9 minutes, then carefully flip them over.
I continue broiling for another 10–15 minutes until the tomatoes and jalapeños become blistered and lightly charred. I watch closely so the vegetables do not burn.
I transfer the roasted vegetables to a food processor.
I add the cilantro leaves and kosher salt.
I process everything until the salsa becomes smooth and well combined.
I let the salsa cool to room temperature before serving.
I sometimes add extra jalapeños or a serrano pepper when I want a spicier salsa.
For a smoky flavor, I like adding a roasted poblano pepper or a small amount of chipotle pepper in adobo sauce.
If I want a chunkier salsa, I pulse the ingredients lightly instead of blending until smooth.
storage/reheating
I store roasted salsa in an airtight container in the refrigerator for up to 5 days.
I can also freeze it in small portions for up to 2 months.
I usually serve it chilled or at room temperature, but I can warm it slightly if serving with hot dishes.
FAQs
Can I use canned tomatoes instead of fresh tomatoes?
Yes, but I prefer fresh tomatoes because roasting them creates a richer and fresher flavor.
How spicy is this salsa?
The salsa has moderate heat from the jalapeños, but I can make it milder by removing the seeds or using fewer peppers.
Can I make this salsa chunkier?
Yes, I pulse the ingredients less in the food processor for a chunkier texture.
What can I serve with roasted salsa?
I love serving it with tortilla chips, tacos, burritos, grilled chicken, or scrambled eggs.
Can I roast the vegetables on a grill instead?
Yes, grilling the vegetables adds even more smoky flavor to the salsa.
Conclusion
Roasted Salsa is a simple and flavorful homemade salsa packed with smoky roasted vegetables and fresh cilantro. I love how easy it is to make while delivering bold, vibrant flavor that works perfectly as a dip, topping, or side for countless meals.
This easy roasted salsa combines blistered tomatoes, spicy jalapeños, sweet onions, and garlic into a rich and flavorful homemade dip.
Author:Emma
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:4 servings
Category:Appetizer / Sauce
Method:Broiling / Roasting
Cuisine:Mexican
Diet:Vegan
Ingredients
4 large beefsteak tomatoes, cored and quartered
2 large jalapeño peppers, stems removed
1 large red onion, quartered and layers separated
4 garlic cloves
1/2 cup fresh cilantro leaves
2 teaspoons kosher salt
Instructions
Preheat oven to the broil setting and line a baking sheet with aluminum foil.
Arrange quartered tomatoes, jalapeños, red onion layers, and garlic cloves evenly on the prepared baking sheet.
Broil vegetables for 9 minutes. Carefully flip the vegetables and continue broiling for 10–15 minutes until tomatoes and jalapeños are blistered and lightly charred. Watch closely to prevent burning.
Transfer roasted vegetables to a food processor.
Add cilantro leaves and kosher salt.
Blend until smooth or until desired salsa consistency is reached.
Allow salsa to cool to room temperature before serving.
Notes
For a milder salsa, remove the seeds from the jalapeños before roasting. For extra smoky flavor, leave some charred skin on the vegetables. Store leftovers in an airtight container in the refrigerator for up to 5 days.
