This is mixed, restaurant-style Roasted Tomato Salsa Best with sweet peppers and spicy jalapeños you can get at the store. It's loaded with herbs like cilantro and garlic for a chip-worthy appetizer that should be a staple in your house.
Why You'll Love This Roasted Tomato Salsa Recipe
Say goodbye to store-bought salsas for a while after you see how easy this Garlic Roasted Tomato Salsa is.
- quickly This is a 25-minute, mix-and-match recipe that you can prepare while the rest of dinner comes together.
- Better than store bought. No added sodium, salt, or any fun ingredients – just fresh vegetables.
- Great for leftovers. Use different types of onions, peppers or tomatoes depending on what you have in the fridge.
- Freezer-friendly. Prepare a few batches ahead of time and you'll have salsa that you can whip up whenever you feel like it.
What you will need
Roasting vegetables brings out the natural sweetness of tomatoes and peppers. Scroll down to the recipe card at the bottom of the post for exact ingredient amounts.
- tomato- Roma tomatoes are best for this, but heirloom tomatoes work too.
- Jalapeño – If you don't want the salsa to be too spicy, remove the seeds. Fresh serranos are good swaps.
- onion- Go for white or red onions.
- Red Chilli – Orange chilies can be used instead. Avoid yellows and greens as the salsa will have a strange color once mixed.
- garlic – You must use fresh garlic. Do not add garlic powder as it can make the salsa grainy.
- Coriander – Remove yellow, brown or dry stems to prevent bitterness.
- olive oil – Feel free to use vegetable, corn, canola, or avocado oils.
- salt – I prefer kosher or Himalayan salt.
How to Make Roasted Tomato Salsa
Setting a timer on your phone (or the oven) can make this easy salsa recipe completely fail-proof. Scroll to the bottom of the post for the full recipe card.
- Arrange the trays. Preheat oven to 400F. Add tomatoes, jalapeño, onion, red pepper and garlic to a baking sheet. Spread them in a single layer. Drizzle them with olive oil. Season with salt.
- Fry the vegetables. Pop the baking sheet into the oven for 25 minutes or until toasted and slightly charred. Remove it from the oven. Carefully peel the garlic.
- Process it. Add roasted vegetables, cilantro and more salt to taste in food processor. Process it until smooth or crumbly to taste. Serve and enjoy!
Tips and variations
Pico de gallo and a pinch of sugar are my secret ingredients to take this traditional roasted tomato salsa to the next level.
- Use the stove. If you don't want to turn on the stove for the salsa, use the stove. Place vegetables in a large skillet over medium-high heat. Cook them for 10-15 minutes, stirring occasionally, until slightly charred.
- Add crunch. Pour the salsa into a serving bowl and stir in 1/4 cup pico de gallo to get a fresh, crunch from the vegetables.
- Add spices. Add 1/4-1/2 teaspoon dried oregano or 1/4 teaspoon cumin before mixing the ingredients for more depth.
- Make the green salsa. Swap out half (or all) of the tomatoes in the recipe for Mexican tomatillos. This will give you an authentic salsa verde-style sauce that is slightly tangier than red salsa.
- Add more heat. Add an additional 1/4 jalapeño or serrano at a time and process the salsa again until the flavor is spicy. You can also use cayenne pepper, cayenne flakes, or a rehydrated chile de arbol pepper.
- Use sugar. Some tomatoes are tangier than others, which means your salsa may be a bit sour. If so, bring out the flavors by mixing in granulated sugar 1/4 teaspoon at a time until well balanced.
How to Serve Roasted Tomato Salsa
This spicy roasted tomato salsa is the perfect appetizer with tortilla chips. Wonton chipsor Baked Pita Chips. You can add it to my sCurt Steak Tacos And Steak Street Tacos. For cookouts, serve some on the side for you Grilled Ribeye Steak. If you like bowl-style dinners, add it to me Buffalo Chicken Quinoa Bowl or Sweet Potato Black Bean Quinoa Bowl.
Proper storage
Enjoy it straight from the fridge or at room temperature.
- Fridge: Store in an airtight container or mason jar for up to 4 days. Discard immediately if it foams or bubbles.
- Freezer: Transfer it to a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator.
More salsa and dip recipes to try
description
This Garlic Roasted Tomato Salsa recipe is an easy, 25-minute appetizer that's perfect with crunchy tortilla chips.
- Preheat oven to 400ºF.
- Chop the onion, jalapeño (do not seed), tomato on the vine, and red pepper.
- Add all these ingredients to a baking sheet.
- Then add 4 cloves of garlic, peeled.
- Drizzle olive oil over all the vegetables and season with salt.
- Roast for 25 minutes.
- Remove from oven, peel garlic.
- Place all ingredients in blender, add salt to taste and 1/4 cup fresh cilantro.
- Blend until your desired consistency.
