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This quick and easy Roasted Tomato Salsa comes together in about 20 minutes with the help of your broiler and your blender. It’s a great way to use up all those fresh veggies from the garden and you can easily customize it to suit your family’s taste – make it spicy or mild, chunky or smooth. Use this recipe is a blueprint to make your family’s favorite homemade salsa in just minutes!
You’ll Love This
- It’s SO easy! Prepping your veggies for the broiler takes just a few minutes – and the only one that you’ve got to peel is the onion! Then the broiler does all the work, adding a flavorful char to your fresh, ripe summer vegetables. A quick whiz in the blender with some fresh lime juice and cilantro and you’ve got a restaurant-quality, flavor-packed, homemade salsa!
- It’s incredibly flavorful! Even though it only contains a handful of simple ingredients – sometimes, less is more and that is definitely the case when it comes to this salsa! Just a couple key spices and fresh herbs punch up the super simple flavors of this roasted salsa recipe.
- It’s the perfect way to add tons of flavor to your favorite Mexican dishes like Crispy Vegetarian Black Bean Tacos, Simple Ground Beef Flautas, Mexican Chorizo Burgers, or Shredded Chicken Tacos. Homemade salsa takes your usual taco Tuesday to the next level, delivering tons of flavor without a lot of work.
Cut tomatoes into quarters. Remove core and seeds and discard them. Slice jalapeno in half lengthwise. Remove ribs and seeds and discard them. Cut onions into quarters.
Place veggies on a baking sheet, skin side up, along with cloves of garlic (with the skin still on). Drizzle with olive oil. Toss to coat everything evenly.
Broil veggies on high for 10-12 minutes, with the oven rack in the middle position, removing the garlic after 5 minutes of broiling so that it doesn’t burn.
Remove charred veggies from the oven and carefully transfer them to a high-speed blender. Squeeze garlic from its skin and into the blender. Add lime juice, cilantro, cumin, and chiles in adobo to the blender.
Blend until smooth and creamy.
Season to taste with salt and pepper. Enjoy!
I like to use beefsteak tomatoes for this recipe because they are big and meaty. Other types of tomatoes that would work well in this recipe include:
- Heirloom – any large variety would work
- San Marzano
I don’t recommend using a tomato smaller than a Roma for this salsa recipe.
Removing the Seeds
- In this recipe, we suggest removing the core and seeds from the tomato. This is another reason why we use the larger beefsteak tomatoes – that way we only have to core and de-seed a few tomatoes. Whereas if you use Roma tomatoes, you’ll be removing the seeds from several smaller tomatoes.
- If you’re in a hurry you can totally leave the seeds of the tomatoes in, but you will end up with a looser, runnier salsa.
- I like to remove the seeds and “guts” of the tomato so that the blended salsa has a smooth texture. I prefer a creamy textured salsa to a loose, runny salsa.
Not For Canning
- This recipe is not meant for canning.
- It is meant to be made and consumed within 5-7 days.
- If you like your salsa spicy, feel free to leave the ribs and seeds in the jalapeno, or add more diced chiles in adobo. The jalapeno is going to give you lots of spicy flavor, while the chiles in adobo will give you some heat, but it will be more of a smoky spiciness.
- If you want a chunkier salsa, just don’t blend it quite as much! I like a super smooth and creamy salsa, but I know that some prefer to be able to see the chunks of pepper and tomato. Try just pulsing the blender or food processor until you reach the desired consistency.
- A high-speed blender, food processor, or immersion blender will work best for making this salsa. This is my favorite high-speed blender and I’ve also used this food processor for this roasted tomato salsa with great results.
- Easy Sheet Pan Quesadillas
- Crispy Vegetarian Black Bean Tacos
- Fried Ground Beef Flautas
- Baked Ground Beef Chimichangas
- Crispy Baked Chicken Taquitos
- 2 pounds beefsteak tomatoes
- 2 small red onions
- 1 jalapeno
- 5–7 cloves garlic (leave the skin on)
- 1/4 cup olive oil
- juice of 1 lime (about 2 tablespoons)
- 2 tablespoons fresh chopped cilantro
- 1 teaspoon cumin
- 1 teaspoon diced chiles in adobo
- Kosher salt
- fresh cracked pepper
- Cut tomatoes into quarters. Remove core and seeds and discard them.
- Cut onions into quarters.
- Slice jalapeno in half lengthwise. Remove ribs and seeds and discard them.
- Place veggies on a baking sheet, skin side up, along with cloves of garlic (with the skin still on).
- Drizzle with olive oil. Toss to coat everything evenly.
- Broil veggies on high for 10-12 minutes, with the oven rack in the middle position, removing the garlic after 5 minutes of broiling so that it doesn’t burn.
- Remove charred veggies from the oven and carefully transfer them to a high-speed blender.
- Squeeze garlic from its skin and into the blender.
- Add lime juice, cilantro, cumin, and chiles in adobo to the blender.
- Blend until smooth and creamy. Season to taste with salt and pepper. Enjoy!