Roasted Tomato Salsa

In this Roasted Tomato Salsa charred roma tomatoes, red onion, jalapeño and garlic is blended with fresh cilantro, lime juice, garlic, white onion and cumin for an incredible and flavorful salsa! Yields about 4 cups.

Snacks are probably my favorite meal of the day.

Although I do say the same thing about every meal, I really mean it about snacks. Cheese and crackers, apples and peanut butter and chips and salsa. There’s just something about a little plate of food! And because cinco de mayo is right around the corner, I looked through my collection of Mexican recipes. I was wanting to reshoot them and, let’s be honest, eat them, so I picked a few to remake. While perusing this blog, I noticed that I have 22 different salsa recipes here on SS. From tried and true pico de gallo, corn salsas to fruity versions. And truthfully, I love them all. 

But I found myself coming back to this roasted version. A combination of both fresh and roasted ingredients blended together in just a few minutes. Although it does need to cool a bit so the flavors develop and plus, warm salsa? No thanks.

But I promise you it’s worth it.

To Make This Roasted Tomato Salsa You Will Need:

• olive oil spray – For lightly greasing pan before roasting vegetables.
• roma tomatoes – I personally prefer roma tomatoes as they are less acidic and lower in water content.
• red onion – Lends significantly milder, sweeter, and less pungent when roasted.
• jalapeño – Adds a smoky, mellow, and slightly sweet and slightly spicy flavor.
• garlic – Adds distinct punchy flavor and mild sweet garlic flavor when roasted.
• olive oil – Lends fat and helps the veggies to soften and char when broiling.
• white onion – Adds sharp distinct onion flavor.
• lime juice – (not pictured) Balances flavor and adds bright and citrusy notes.
• cilantro – Lends a pop of bright herbaceous freshness.
• cumin (ground) – Lends earthiness and warmth, with an edge of citrus.
• kosher salt – Enhances the flavors in this salsa.
• sugar – Aids in balancing acidity.

Preheat your broiler:

Move an oven rack to the highest position and preheat your oven to broil. Line a large, rimmed baking sheet with foil and lightly spray with olive oil.

Roast Vegetables:

Cut 10 roma tomatoes in half and arrange them and 1 jalapeño with skin-side facing up, add 3 (of the 6) garlic cloves, 1 medium red onion – that has been cut into eighths. Drizzle everything with olive oil and slide the pan underneath the broiler for 4 to 6 minutes – or until a deeply charred.

Remove the blistered veggies and let them cool a smidgen before handling. Once cooled a bit, remove the skin from the garlic and slice off the stem of the jalapeño.

Make The Salsa:

Into a food processor with the blade attachment, add the charred tomatoes and roasted red onion, 1/2 of a large raw white onion, both the roasted garlic and the 3 raw (peeled) garlic cloves, and the charred jalapeño.

Secure that processor lid and pulse a few times to chop.

Next add in the juice of 1/2 to 1 lime (depending on your preference), a large handful of fresh cilantro (I never measure bc I love cilantro!), 1 teaspoon ground cumin, 1 teaspoon kosher salt and a pinch of sugar.

Then pulse a few more times until everything is finely chopped. Transfer to a bowl or container with a tight-fitted lid and refrigerate for 2 hours to overnight. So the flavors can develop.

Serve with chips or on top of your favorite tacos, nachos or burritos! Really anything your heart desires.

How to Store Homemade Salsa:

Store in an airtight container and store in the refrigerator.

How Long Will Homemade Salsa Last?

If stored properly, homemade salsa will last in the fridge for up to 3 days.

Click Here For More Salsa Recipes!

And if you want to make your own chips, I’ve got a recipe here!

Enjoy! And if you give this Roasted Tomato Salsa recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was originally posted on February 27th, 2014 and has been updated with clear and concise instructions, new photography and helpful information.