The Best Roasted Tomato Salsa Recipe

4.93 from 13 votes

This smoky, fire-roasted tomato salsa is bold, fresh, and ready in about 30 minutes — perfect for dipping, drizzling, or spooning over everything.

Prep Time10

Cook Time15

Total Time25

Course: Condiment, Side, Snack

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Freezer friendly: 2 Months

Shelf life: 5-7 Days

Servings:

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

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.

See full post for more helpful tips and serving ideas.