This roasted tomato salsa has a smoky, slow-roasted depth that you just can’t get out of a jar. One pan under the broiler is all it takes to get there. People will ask you to bring it to everything. Then they’ll ask for a second batch to take home!
I’ve been making salsa since before I could see over the counter in a Texas kitchen where you made it, you didn’t buy it, and my grandma showed me how to get it just right. What makes this one different is balance. It’s not too acidic, not too tomato-heavy, not too charred. Every flavor shows up without any of them taking over. Even people who hate cilantro will eat this salsa by the spoonful.
If you can keep yourself out of it long enough, make it the day before. The flavors get even better overnight.
Roasted Salsa Recipe Ingredients
- Roma tomatoes
- Onion
- Jalapeños
- Garlic
- Limes
- Cilantro
- Cumin
- Salt
- Sugar
How to Make Roasted Salsa
Detailed instructions and measurements to make salsa with jalapeños are listed in the recipe card at the bottom of this page.
- Start by slicing the tomatoes in half length-wise. Place them on a baking sheet cut side down.
- Cut the onion into quarters and add it to the baking sheet with the tomatoes.
- If you are removing the seeds and ribs from the jalapeños, do so and then add to the baking sheet.
- Add the garlic to the baking sheet as well.
- Place the baking sheet into the oven and broil for 7-9 minutes.
- Once they begin to roast and blacken, remove them from the oven and allow them to cool.
- Once they have cooled completely, add them to a blender or food processor with the salt, cumin, and sugar.
- Blend until your desired consistency.
- Serve immediately or place in an airtight container in the refrigerator until ready to serve.
How to serve this Roasted Tomato Salsa Recipe
Salsa is so versatile. In fact, for many years it’s been the #1 condiment!
I like to mix it into refried beans for extra flavor when I cook them. I also use it in recipes like:
It’s also great on:
- Eggs
- Quesadillas
- Taquitos
- Burrito Bowls
- Tacos
- Fajitas
How spicy is this Roasted Tomato Salsa Recipe?
You can completely control the level of spice in your salsa. By removing the ribs and seeds from the jalapeños, you’ll have less spice. Leaving them in the salsa will result in a spicier salsa.
The number of jalapeños you use and the number of ribs and seeds you leave inside will determine how spicy it is.
If I am making this recipe for others or for a large group of people, I take most of the ribs and seeds out but leave a few in for a medium-level heat.
How to store Roasted Tomato Salsa
Oven Roasted Salsa should be stored in an airtight container in the refrigerator. It will stay fresh up to one week in the refrigerator and or 1 year in the freezer.
If you decide to freeze oven roasted salsa, keep in mind that it does effect the texture. I recommend test freezing a portion of it to see if it’s something you’d like to do before proceeding to freeze the entire batch.
To can this salsa, I recommend following all USDA guidelines.
How long will homemade salsa last in the fridge?
When refrigerated and stored properly in an airtight container, homemade salsa will stay fresh for 5-7 days.
Can you freeze homemade salsa?
Yes, you can freeze homemade salsa. Store the salsa in an airtight freezer-safe container for up to 6 months. Allow it to thaw in the refrigerator overnight before serving.
Oven Roasted Salsa FAQs
When stored properly, homemade salsa will last 5-7 days in the fridge or 6 months in the freezer.
This will depend on the level of heat/spice you want. I do a minimum of two or as much as six.
I do not recommend using jarred jalapenos for this recipe. They have a much different flavor than fresh or roasted.
Roasting tomatoes for salsa brings out an entirely different flavor. Roasted tomatoes have a stronger, more concentrated tomato taste.
While cooking tomatoes isn’t required to make salsa, I highly recommend it. You’ll have a much more flavorful salsa.
It is not necessary to peel tomatoes for salsa.
Cooked red salsa is often called salsa roja.
Yes, it is recommended that you cook salsa before canning.
Choosing to leave the seeds of jalapenos in salsa is a personal preference. If you want a spicy salsa, leave the seeds in.
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Oven Roasted Salsa
Equipment
Ingredients
- 4 pounds roma tomatoes (about 10)
- 1 whole yellow onion
- 6 cloves garlic peeled, left whole
- 3 whole jalapenos
- 3 whole limes juiced
- 1½ cups fresh cilantro
- 1 tablespoon ground cumin
- 1 teaspoon coarse kosher salt (more to taste if needed)
- 1 teaspoon sugar
Instructions
- Start by slicing the tomatoes in half length-wise. Place them on a baking sheet cut side down.
- Cut the onion into quarters and add it to the baking sheet with the tomatoes.
- If you are removing the seeds and ribs from the jalapeños, do so and then add to the baking sheet.
- Add the garlic to the baking sheet as well.
- Place the baking sheet into the oven and broil for 7-9 minutes. Once they begin to roast and blacken, remove them from the oven and allow them to cool.
- Once they have cooled completely, add them to a blender or food processor with lime juice, cilantro, salt, cumin, and sugar.
- Blend until your desired consistency.
- Serve immediately or place in an airtight container in the refrigerator until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
