Roasted Tomato Salsa

This spicy roasted salsa has a nice kick to it, but it’s not a fiery heat where you’re making a mad dash for milk. It’s just right. My parents have tons of tomatoes this year and they’re growing faster than we can eat them so we have been testing various tomato recipes.

My husband first discovered a variation of this salsa on Foodgawker and it was one of the most gawked of all time. He was curious. Since then, we’ve had a steady stream of this salsa in the fridge compliments of my husband (it keeps really well in the refrigerator by the way).

I think it tastes even better the next day after the flavors have had time to meld. Try it over fajitas or serve with a pile of chips. This is good stuff!

Roasted Tomato Salsa Ingredients:

15-20 medium tomatoes
5-10 Serrano peppers (or 5-10 jalapeño peppers, depending how hot you want it)
1 red or green bell pepper, optional (we use it when we have one on hand)
2 medium yellow onions
1 head of garlic
1 bunch of cilantro
1 Tbsp sea salt

Roasted Tomato Salsa

Don’t forget the tortilla chips!

How to make Roasted Tomato Salsa:

Preheat oven to 375°F.
1. Cut tomatoes,  onions and peppers in half. Scrape out seeds from the peppers. Peel garlic. Lay vegetables cut-side up on two baking sheets, and roast for 30 minutes or until tomatoes and onions are soft.

Roasted Tomato Salsa-2

Roasted Tomato Salsa-3

2. After 25 min, move the rack to the highest position, set the oven to broil and roast vegetables for an additional 5 minutes. The tops of the serrano peppers should start to look charred (check on the veggies a couple times to make sure they don’t turn too black). Remove the baking sheets from the oven being careful not to spill any of the tomato juices that have accumulated.

Roasted Tomato Salsa-4

3. Let vegetables cool down a bit then use a food processor to blend everything together along with a bunch of cilantro, 1 Tbsp of salt and any tomato juice left in the baking dish, (feel free to discard tomato juice for a thicker salsa).

I had to do it in 4 batches because my food processor is small (I’m dreaming of a full size one…). Let salsa cool to room temp if it’s not already and refrigerate until ready to serve.


Credits: This recipe was adapted from One Particular Kitchen’s Salsa Roja.

It’s seriously addictive (as I wolf down a bowl of this goodness).

Roasted Tomato Salsa

4.88 from 8 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
This spicy roasted salsa has a nice kick to it, but it's not the kind of heat where you're making a mad dash for milk. It's just right. It keeps really well in the refrigerator. I think it tastes even better the next day after the flavors have had time to meld. Try it over fajitas or serve with a pile of chips. This is good stuff!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: Varies by Season

Ingredients

  • Roasted Tomato Salsa Ingredients:
  • 15-20 medium tomatoes
  • 5-10 Serrano peppers or 5-10 jalapeño peppers
  • 1 red or green bell pepper optional (we use it when we have one on hand)
  • 2 medium yellow onions
  • 1 head of garlic
  • 1 bunch of cilantro
  • 1 Tbsp salt
  • Don't forget the tortilla chips!

Instructions

  1. Preheat oven to 375°F.
  2. Cut tomatoes, onions and peppers in half. Scrape out the seeds from the peppers. Peel garlic. Lay vegetables cut-side up on two baking sheets, and roast for 25 minutes or until tomatoes and onions are soft.
  3. After 25 min, move the rack to the highest position, set the oven to broil and roast vegetables for an additional 5 minutes. The tops of the serrano peppers should start to look charred (check on the veggies a couple times to make sure they don't turn too black). Remove the baking sheets from the oven being careful not to spill any of the tomato juices that have accumulated.
  4. Let vegetables cool down a bit then use a food processor to blend everything together along with one bunch of cilantro, 1 Tbsp of salt and any tomato juice left in the baking dish (feel free to discard tomato juice for a thicker salsa. If your food processor is small, process in a few batches then mix it all together. Let cool to room temp, then cover and refrigerate until ready to eat.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Tanya
    September 5, 2018

    Can this salsa be canned? Reply

    • Natasha
      September 5, 2018

      Hi Tanya, I haven’t tested it that way and I’m not sure if it has enough acidity to be safe for canning. I can tell you it is freezer friendly though 🙂 Reply

  • Celeste Romo
    December 29, 2017

    No lime? Sacrilege! 🙂 Reply

    • Natasha
      natashaskitchen
      December 30, 2017

      Nope! We haven’t tried since it doesn’t seem to miss it being a roasted salsa. 🙂 Give it a whirl and if you add lime, let me know how you like it! 🙂 Reply

  • Dee
    September 28, 2017

    Firstly, I made this about a month ago and it was absolutely delicious! Now I have a second batch of tomatoes from my garden to make more. I was wondering if you could can this salsa in jars? Thanks! Reply

    • Natasha
      natashaskitchen
      September 29, 2017

      Hi Dee, this one is not designed for canning and I’m not sure if processing it in the water bath would adversely affect the consistency or flavor, or if there is enough salt/acidity to preserve it for canning. We always make a ton of this salsa when the garden vegetables are here and portion it in freezer safe ziploc bags for the winter. It still tastes completely amazing once it is thawed. Reply

  • Rust
    September 19, 2017

    Made this today with a huge batch of tomatoes from my garden. Came out absolutely perfect! Thank you! Reply

    • Natasha's Kitchen
      September 19, 2017

      You’re welcome! I’m glad to hear you enjoy the recipe! Thanks for sharing 🙂 Reply

  • Cristina
    August 13, 2016

    Ahhh smells so good in the oven:)))!! Just cannt wait to try this, first time making this!! Wish me luck:)!!
    Your the best, love all ur recipes! Reply

    • Natasha
      natashaskitchen
      August 14, 2016

      Christina, thank you for such a sweet comment 😊. Let me know how it turns out. Reply

  • Cristina
    August 13, 2016

    Hi Natasha!! Have u tried the “smart stick Variable speed Hand Blender”? What do u think of that one to use for this recipe? Reply

    • Natasha
      natashaskitchen
      August 14, 2016

      I think you could make an immersion blender like that work, just be careful not to purée it. Reply

  • Aigul
    February 7, 2016

    Natash thank you so much, so far this is the third dish I’ve tried from your blog. This salsa is amazing! The only mistake I made is that I cut everything in two. Next time I have to multiply it instead! Thank you very much ! Reply

    • Natasha
      natashaskitchen
      February 7, 2016

      Awesome! I’m so happy you liked it :). We make a ton of this salsa in the summer months when tomatoes are at their peak of yumminess and we freeze them flat in freezer safe ziplocs. It freezes beautifully. We thaw one bag at a time and enjoy it all winter long. It’s so much tastier than store-bought and healthier too! But seriously, I’m so happy you liked it! 🙂 Reply

  • Nicole
    August 10, 2015

    Natasha, this recipe is awesome! I grew 100s of yellow and red cherry tomatoes so that is what I used. 🙂 DELICIOUS!!! Reply

    • Natasha
      natashaskitchen
      August 10, 2015

      Nicole, thank you for the great review, enjoy :). Reply

  • June 3, 2015

    HI! this look so good! I eat salsa with everything it seems and I can’t wait to try this recipe. I have never tried to make it on my own for some reason. I have 2 questions:
    1) are the yellow onions the sweet ones (like vidalia) or just regular?
    2)how do you store it in the fridge? how long does it keep? (bc 10 cups seems like a lot even for me 🙂 Reply

    • Natasha
      natashaskitchen
      June 3, 2015

      They are just regular onions, but you can use vidalia if that’s what you have :). We freeze what we don’t eat n sandwich sized ziploc bags. Lay them flat in the freezer and thaw in cold water when ready and it’s seriously just as good as when it’s fresh. You can store it 3 or 4 days in the fridge. Reply

  • Valentina
    October 24, 2014

    Just tried this recipe, turned out okay. Bunch of cilantro seems to be way too much, didn’t really like it’s overpowering flavor 🙁 Reply

    • Natasha
      natashaskitchen
      October 24, 2014

      I guess I’m a cilantro lover :). I did not notice overpowering flavor of cilantro. Valentina, did you you happen to have larger bunch of cilantro? Reply

      • Valentina
        November 2, 2014

        Now that i look at your pictures, im sure I had a larger bunch haha, the first one i found in Fred Meyer. Oh well! I really like a lot of your other recipes though, thanks for posting! 🙂 Reply

  • Olivia
    September 28, 2014

    This is the BEST, EASIEST and FOOL PROOF salza recipe ever! Of course everything we try from NK is fantastic, but this one is a keeper!!! Reply

    • Natasha
      natashaskitchen
      September 28, 2014

      Awww thank you so much for such an awesome review! 🙂 Reply

  • August 20, 2014

    This was so tasty! We made it with all fresh ingredients the other day and everyone loved it. I wrote about it on my blog and linked back to your site for the original recipe. Just spreading the blog love. <3 genkikitty.wordpress.com/2014/08/20/fresh-produce Reply

    • Natasha
      natashaskitchen
      August 20, 2014

      Thank you so much for sharing it with your readers! I’m so happy you enjoyed the recipe! Thank you for the awesome review! 🙂 Reply

  • Ira
    March 3, 2014

    Can’t wait to try… LOVE your website!! How long can I keep this in the fridge before it goes bad? Couple days ok? Reply

    • Natasha
      natashaskitchen
      March 3, 2014

      Couple days is fine. For longer period of time I would recommend to freeze it in the Ziploc bag. Reply

      • Ira
        March 4, 2014

        Ok, so, I was craving this so bad I didn’t want to wait til summer for the garden veggies. I made a half batch with store bought veggies. And it turned out so delicious!!! I will never get store bought salsa again! This was perfect! Thanks so much for the recipe!! This is a keeper! And I was worried it would go bad in the fridge. …btw, it’s gone!! Now I want more! Reply

        • Natasha
          natashaskitchen
          March 4, 2014

          Now wait until you taste how amazing it is with in-season veggies. We seriously had like 40 full ziploc bags of these in the freezer for winter and ran out 2 months ago! 🙂 Reply

  • Nadia
    September 10, 2013

    Hi Natasha! Made this salsa three times already; love it!! So super good. Never lasted more than two days. But now I wanna try to make a couple batches and can it. Do you think that might work? Or keep it fresh in the fridge in Mason jars. How long do you think it would last in the fridge? I wanna use up some of the loads of tomatoes in the garden, and I prefer this stuff over adjika 😉 Reply

    • Natasha
      natashaskitchen
      September 10, 2013

      I think it would stay good in the fridge 1 week. To be honest, we eat it up pretty quickly too! I haven’t tried canning it to keep it on the shelf. You’d have to cook the whole mixture and do all that sterilizing business. 🙂 I’m so glad you enjoyed the recipe. We’ve been making this weekly with all the wonderful tomatoes from my mom’s garden 🙂 Reply

  • mira
    August 13, 2013

    Hello Natasha!! Your website is AMAZING. Thanks so much for sharing all your recipes. Its so easy to follow and always turns out GREAT!
    Mira Reply

    • Natasha
      natashaskitchen
      August 13, 2013

      You are welcome Mira, you made me smile :). Reply

  • Dina S.
    August 12, 2013

    Tried this recipe over the weekend, and loved it ! made it again today 🙂 I love that its a 100% veggie recipe, no oil 🙂 I think this will be a once a week( at least) new tradition ! Reply

    • Natasha
      natashaskitchen
      August 12, 2013

      Isn’t that great? We just took out a batch from the oven; taking it to camp!! 🙂 Reply

  • uzmazia
    August 7, 2013

    hi natasha…!i m from pakistan.plz tell me about cillentro..and bell peppers or their substitute.is it also available in pakistan? ur recipies r tried all over the world who ever uses facebook. i luv ur recipies… Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      Cilantro might be called “coriander” in Pakistan, and bell pepper (Capsicum) is optional. I can’t really tell you if they are sold in Pakistan, but try to look at vegetable stands in the market. Thank you for the compliment Uzmazia :). Reply

  • August 5, 2013

    Beautiful salsa! And look at all those roasted veggies! Yummy. I need to try this too some time Reply

    • Natasha
      natashaskitchen
      August 5, 2013

      We can’t get enough of it :). Reply

    • Natasha
      natashaskitchen
      August 5, 2013

      It’s especially amazing with garden grown veggies. I’m eating this tonight!! 🙂 Reply

  • Sveti
    August 5, 2013

    Looks delightful !!!!! Ya hochooo Reply

    • Natasha
      natashaskitchen
      August 5, 2013

      You should have come over to Anna’s last night. I brought it there!! Reply

  • August 5, 2013

    Hi Natasha,
    I made this salsa today. It was pretty good. We didn’t have any cilantro or the little hot peppers so I added parsley and dried hot peppers. Tastes similar to the salsa at the Mexican restaurant. I will try to leave some tomatoes a little more chunky next time. Reply

    • Natasha
      natashaskitchen
      August 5, 2013

      I think you’d love it with the serranos and cilantro! Make sure you give it a try! 🙂 Reply

  • D
    August 5, 2013

    What an interesting idea to roast tomatoes for salsa. I think a good salsa recipe is a must have for every cook! Reply

    • Natasha
      natashaskitchen
      August 5, 2013

      So true! And this truly is a keeper 🙂 Reply

  • August 4, 2013

    Is there anything better than a cold mexican beer, a hot summer sunset, a bowl of crunchy tortilla chips, with plenty of hot salsa to dip them in?

    Nope. That’s the best! Reply

    • Natasha
      natashaskitchen
      August 4, 2013

      Yep, except for me it would be Kvas (it’s like a non-alcoholic beer of sorts) and a bowl of salsa. mmmm. 🙂 Reply

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