Classic Roasted Salsa Recipe (With Video)

Prep Time:

15 mins

Total Time:

15 mins

Yield:

3 cups

Making this roasted salsa recipe couldn't be easier. Prep is quick with no chopping required. All you need to do is broil the tomatoes, onion, garlic, and jalapeños to give them a nice char. This concentrates and mellows their flavors, which gives the salsa a slightly smoky flavor. It's very different from a salsa made with fresh, uncooked vegetables.

To finish the salsa, pulse the vegetables in a food processor. It can be chunky, smooth, or somewhere in between, depending on how you like it. Add a little lime juice, garnish with cilantro, and it's ready to serve—with plenty of tortilla chips for scooping.

For a milder salsa: Remove the ribs and seeds from the jalapeños

For a spicier salsa: Add more jalapeño.

Quick Ideas for Using Roasted Salsa

Serve with tortilla or pita chips
Spoon over grilled fish or chicken
Toss with steamed vegetables, try it with green beans or cauliflower, even carrots
Pour over scrambled eggs for a fast breakfast-burrito filling
Use to top a baked potato, shredded cheese optional

Directions

Heat broiler and prep vegetables:

Heat broiler, with rack in top position. Place tomatoes, onion, jalapeños, and garlic in a single layer on a rimmed baking sheet.
Broil vegetables:

Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).
Puree ingredients:

Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed.
Add lime juice:

Add lime juice, season with salt and pepper, and pulse to combine.
Garnish and serve:

Transfer salsa to a bowl and stir in cilantro.

Variation: Roasted Tomatillo Salsa

For a roasted green salsa, follow the roasted salsa recipe but use 1 1/2 pounds tomatillos in place of the tomatoes and omit the lime juice.

Storing Roasted Salsa

This roasted salsa can be refrigerated for up to three days. For longer storage, freeze in an airtight container for up to three months; defrost in the refrigerator.

Frequently Asked Questions

What is salsa usually made of?

Salsa is usually made of fresh vegetables, but the ingredients vary greatly. There are many different types of salsa, some are fresh (not cooked), others are made with cooked ingredients (like our roasted tomato salsa). Perhaps the best-known type of salsa is a simple uncooked tomato salsa, or salsa cruda, made with chopped fresh tomatoes, onion, jalapeños, lime juice, and cilantro.
Why does my homemade salsa taste watery?

A watery homemade salsa is probably the result of the tomatoes used. Some tomatoes have more moisture than others, and if you used a large juicy tomato like a beefsteak for the salsa, it will have added more moisture than using smaller, drier types of tomatoes.
Do you peel the tomatoes for roasted tomato salsa?

No, our roasted tomato salsa recipe does not call for peeling the tomatoes after charring them. The whole tomato is pureed along with the other vegetables. The flavor of the skin adds to the salsa.
Why make roasted salsa?

We make roasted salsa because it has a richer, sweeter, and more complex flavor profile, along with a hint of smokiness and a softer texture compared to a fresh tomato salsa. And, it is easy to make because you don't need to cut the vegetables when prepping the salsa.
Why is vinegar added to salsa?

Vinegar is added to some salsa recipes because it is an acid, and it brings all the other ingredients into balance. Lime or lemon juice serves a similar purpose in many salsa recipes. Vinegar is also added to home-canned salsa to raise the pH and make it safe for canning.