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The Best Roasted Tomato Salsa Recipe

By Samira Kazan

updated June 27, 2024

This Mexican fire-roasted salsa is packed with a slightly smoky spicy flavor, comes together in 30 minutes, and makes for a truly versatile condiment!

I always try to make the most of the fresh, in-season ingredients with fresh salads and salsa recipes. And once I realized the potential of roasted tomato salsa, I had to try this recipe. This fire-roasted salsa recipe may be my favorite now!

As much as I love fresh salsa, this oven roasted salsa has added depth of flavor (and smokiness) that is just impossible to replicate in fresh (and supermarket) salsa. Once you’ve tried this restaurant-style fire-roasted tomato salsa, there’s no going back! It’s my favorite side to serve with steak fajitas , chicken fajitas , and shrimp fajitas.

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• What is roasted tomato salsa
• What’s in tomato salsa
• How to make tomato salsa
• How long will tomato salsa last in the refrigerator
• How to can tomato salsa
• How to Serve Tomato Salsa
• FAQs
• More quick salsa recipes
• The Best Roasted Tomato Salsa Recipe Recipe

What is roasted tomato salsa

Roasted tomato salsa is made by roasting tomatoes before they are processed. The roasting process adds a smoky, slightly charred flavor. The smoky flavor of the best roasted salsa will have you coming back for me.

What’s the difference between tomato salsa and pico de gallo

Homeamde pico de gallo , also known as salsa fresca, is made by finely chopping tomatoes, onions, cilantro, and lime juice. It is typically not cooked and has a fresher, more raw flavor.

So, the main difference between roasted red salsa and pico de gallo is the cooking process. Plus, the two salsas have different textures. Roasted tomato salsa has a smoother texture while pico de gallo has a chunkier texture.

What’s in tomato salsa

For this homemade salsa recipe, you need:

• Tomatoes: Use the ripest, in-season tomatoes that you can find. I like to use Roma tomatoes, though vine-ripened tomatoes also work exceptionally well. You can even use smaller cherry tomatoes. Use tomatoes that aren’t too seedy.
• Chilies: I used a combination of green jalapeño peppers and a dried chili called “Noras dulce Seca”. You can also use serrano peppers or poblano peppers. Adjust the amount and variety of chili based on how hot you want the roasted tomato salsa to be. You can also omit the dried chile entirely.
• Onion : Use white onion, if possible, though yellow onion would also work.
• Garlic : Adjust the amount to personal taste.
• Cilantro : If you hate fresh cilantro, you could use parsley, though it obviously won’t taste the same.
• Salt : Adjust the amount to personal preference but don’t omit.
• Lime : This is technically optional, as it can cause the salsa to become bitter over time. However, I like the addition.

How to make tomato salsa

How to make salsa from scratch requires just a few simple steps.

Prepare the chili

If you’re using a dried chili, first, you’ll need to rehydrate it. Place it in hot water (or vegetable stock) for about 30 minutes. The time will vary based on the size of the chili.

How to roast tomatoes for salsa

Meanwhile, wash all the fresh ingredients. Then it’s time to “fire roast” them. There are three ways to go about roasting tomatoes for salsa:

• Grill : during the summer months, you can easily char the ingredients on the grill. Grill for several minutes (about 3-5 minutes), then flip over and repeat until evenly charred.
• Over flame : similar to using a grill, you can cook the ingredients over an open flame (or charcoal BBQ) until well blackened on each side.
• Broiler : spread the ingredients across a baking sheet and spray lightly with a bit of oil. Then, cook under the broiler, occasionally turning, until charred, beginning to shrivel with blackened spots (usually 10-15 minutes).

The small chilies will take less time, so remove the various ingredients from the pan as needed. You could also, optionally, peel the onion before roasting and chop it in half or quarters for more tender, charred results.

Allow the ingredients to cool for a few minutes. Then remove anything you won’t be adding to the roasted salsa; the onion peel, tomato stems, chili stems, seeds, etc. All the roasted ingredients should be tender and easy to handle.

Process the roasted tomato salsa

For a chunkier, traditional roasted salsa, you can use a molcajete (mortar and pestle) to grind the cooked ingredients into slightly chunky salsa. To do so, I recommend starting with salt and garlic. Then add the onions (finely chopped after roasting), then the chilies, tomatoes (with the seasonings), and finally the roughly chopped herbs.

Alternatively, use a small food processor (or blender), as I did. Simply add all the salsa ingredients to the processor (including the lime, salt, and garlic). Blend to your desired texture – though a little chunky is traditional.

How long will tomato salsa last in the refrigerator

Store the leftover roasted tomato salsa in a sealed container in the refrigerator for 5-7 days.

This cooked tomato salsa recipe tastes even better on day two, as well. It’s perfect as a make-ahead dish for parties, potlucks, and game nights!

How to can tomato salsa

While it is possible, this recipe wasn’t designed with that in mind. To can this roasted tomato salsa, you need to adjust the pH. The easiest way is by adding citric acid (though lime juice or vinegar – like apple cider vinegar). You can then water-bath can the salsa for months of storage.

I recommend you check the USDA guidelines for the best method.

How to Serve Tomato Salsa

This roasted salsa is a truly versatile condiment and can be served with all sorts of dishes.

• Serve with tacos, burritos, quesadillas, tostadas, nachos.
• Alongside corn tortilla chips or plantain chips , for dipping.
• Use as a marinade or sauce to serve over fish.
• Use as a marinade/sauce for carne asada.
• Spoon over scrambled eggs or baked eggs.
• Use over huevos rancheros in place of salsa roja.
• Spoon over roasted vegetable sides.
• Serve with pasta.
• Enjoy with roasted corn on the cob .

Yes, you can. Preheat the oven to 400ºF/200ºC. Then roast the ingredients (lightly oiled) for between 15- 20 minutes, until softened and slightly browned. For more charred flavor, you can broil them at the end.

If it’s winter and you cannot source high-quality tomatoes, then, yes. You can use a tin of high-quality fire-roasted tomatoes (including the juice). I still recommend roasting the remaining ingredients, though, for the best flavor.

More quick salsa recipes

• Quick & Easy Homemade Salsa
• Mango Avocado Salsa
• Salsa Verde
• Salsa Roja
• Pico de Gallo

IngredientsUS CustomaryMetric1x2x3x

• ▢ 1.3 lb tomatoes 5-7 medium-sized tomatoes; ripe Roma, vine-ripened, or cherry tomatoes work well
• ▢ 7 oz onion white, 1 large
• ▢ 2 oz cilantro or parsley, 1 large bunch
• ▢ 3 garlic cloves adjust to taste
• ▢ 2 jalapeños or serrano/poblano
• ▢ 1 dried chili optional – I used Noras chile (Spanish), since I had one at home
• ▢ 2 lime optional, 3-4 Tbsp
• ▢ 1/2 tsp salt adjust to taste

Instructions

• Wash the tomatoes, onion, chilies, and garlic. Soak the dried chili in hot water for 30 minutes if using.
• Roast the vegetables under the broiler for 10–15 minutes, or in the oven at 400ºF for 15–20 minutes. Grill if preferred.
• Let the vegetables cool slightly. Remove stems, seeds, and any loose skins.
• Add everything to a blender or food processor with salt, lime juice (if using), and herbs. Blend to your preferred texture.
• Taste and adjust with more salt, lime, or a pinch of sugar if needed.
• Chill the salsa for 2–3 hours or overnight before serving.

Notes

• Use ripe tomatoes for best flavor
• Let it rest to let flavors develop
• Remove chili seeds for milder heat

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

The Best Roasted Tomato Salsa Recipe

Ingredients

• 1.3 lb tomatoes 5-7 medium-sized tomatoes; ripe Roma, vine-ripened, or cherry tomatoes work well
• 7 oz onion white, 1 large
• 2 oz cilantro or parsley, 1 large bunch
• 3 garlic cloves adjust to taste
• 2 jalapeños or serrano/poblano
• 1 dried chili optional - I used Noras chile (Spanish), since I had one at home
• 2 lime optional, 3-4 Tbsp
• 1/2 tsp salt adjust to taste

Instructions

• Wash the tomatoes, onion, chilies, and garlic. Soak the dried chili in hot water for 30 minutes if using.
• Roast the vegetables under the broiler for 10–15 minutes, or in the oven at 400ºF for 15–20 minutes. Grill if preferred.
• Let the vegetables cool slightly. Remove stems, seeds, and any loose skins.
• Add everything to a blender or food processor with salt, lime juice (if using), and herbs. Blend to your preferred texture.
• Taste and adjust with more salt, lime, or a pinch of sugar if needed.
• Chill the salsa for 2–3 hours or overnight before serving.

Notes

• Use ripe tomatoes for best flavor
• Let it rest to let flavors develop
• Remove chili seeds for milder heat

Nutrition

Recipe on Alphafoodie: https://www.alphafoodie.com/mexican-fire-roasted-salsa/