Roasted Tomato Salsa

Name: Roasted Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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!

4.88 from 8 votes
48 comments

A small bowl of roasted tomato salsa garnished with cilantro

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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.

Four photos of the process of how to make roasted tomato salsa

A close up of a person holding a chip and dipping it into roasted tomato salsa
A bowl of roasted tomato salsa with chips behind it

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

A small bowl of roasted tomato salsa garnished with cilantro

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

Keyword: Roasted Tomato Salsa

Cuisine: Mexican, Tex Mex

Course: Appetizer

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

Preheat oven to 375°F.
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.
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.
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.

Nutrition Disclosure

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.