Roasted Tomato and Jalapeño Salsa Recipe

Introduction

This roasted tomato salsa is a flavorful, slightly smoky sauce that brings a fresh kick to any meal. Made with ripe Roma tomatoes, jalapeños, and a blend of spices, it’s perfect for dipping or topping your favorite dishes.

Ingredients

• 10 ripe Roma tomatoes
• 1 large white onion, roughly chopped
• 4 cloves garlic, minced
• 2-3 jalapeño peppers, seeded and roughly chopped (adjust to your spice preference)
• 1 bunch cilantro, roughly chopped
• 2 limes, juiced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Step 2: Wash the Roma tomatoes thoroughly. Leave them whole or cut in half lengthwise, then arrange them on the prepared baking sheet.
3. Step 3: Scatter the chopped onion and jalapeños evenly around the tomatoes in a single layer.
4. Step 4: Drizzle the olive oil over the tomatoes, onion, and jalapeños.
5. Step 5: Roast in the oven for 20-25 minutes, until tomatoes are softened and slightly charred, and onions are translucent and browning.
6. Step 6: Remove the baking sheet and let the vegetables cool slightly before handling.
7. Step 7: Transfer the roasted vegetables to a blender or food processor.
8. Step 8: Add minced garlic, chopped cilantro, ground cumin, chili powder, and cayenne pepper (if using).
9. Step 9: Pour in fresh lime juice.
10. Step 10: Pulse the blender until the salsa reaches your desired consistency.
11. Step 11: Taste and season with salt and freshly ground black pepper as needed.
12. Step 12: Adjust the heat by adding more cayenne pepper or hot sauce for spice, or a little sugar or honey for milder flavor.
13. Step 13: Transfer the salsa to an airtight container.
14. Step 14: Chill in the refrigerator for at least 30 minutes, preferably a few hours, to let the flavors meld.
15. Step 15: Serve with tortilla chips, tacos, burritos, or grilled meats and enjoy!

Tips & Variations

• For a smokier flavor, try adding a chipotle pepper in adobo sauce during blending.
• If you prefer milder salsa, remove all seeds from the jalapeños or reduce the number used.
• Use fresh lime juice for the best brightness, but bottled lime juice can work in a pinch.
• To make the salsa chunkier, pulse the blender fewer times for a coarser texture.

Storage

Store the salsa in an airtight container in the refrigerator for up to 5 days. Stir well before serving. You can also freeze the salsa for up to 3 months; thaw in the refrigerator and stir before using. Reheat slightly if desired, but it is often best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tomatoes for this salsa?

Yes, you can substitute Roma tomatoes with other varieties like vine-ripened or plum tomatoes, but Roma tomatoes work best due to their firmness and low moisture content.

How spicy is this salsa?

The heat level depends on the number of jalapeños and amount of cayenne pepper used. Removing seeds and membranes reduces the heat. You can always adjust by adding more or less spice to suit your preference.

Roasted Tomato and Jalapeño Salsa Recipe

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★★★★★

4.7 from 86 reviews

• Author: Noah
• Total Time: 40 minutes
• Yield: About 4 cups 1x
• Diet: Gluten Free

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Description

This homemade roasted salsa recipe features ripe Roma tomatoes, white onion, jalapeño peppers, and fresh cilantro, all roasted to perfection then blended with lime juice and spices. It offers a smoky, vibrant flavor with a balance of heat and zest, perfect as a dip or condiment for Mexican dishes.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 10 ripe Roma tomatoes
• 1 large white onion, roughly chopped
• 2–3 jalapeño peppers, seeded and roughly chopped (adjust to your spice preference)
• 1 bunch cilantro, roughly chopped
• 4 cloves garlic, minced

Seasonings and Others

• 2 limes, juiced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste

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Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Prepare tomatoes: Wash the Roma tomatoes thoroughly. You can leave them whole or cut them in half lengthwise for faster roasting. Arrange them evenly on the prepared baking sheet.
3. Add onion and jalapeños: Scatter the roughly chopped white onion and seeded jalapeño peppers around the tomatoes, making sure everything is spread in a single layer for even roasting.
4. Drizzle with olive oil: Evenly drizzle the olive oil over all the veggies, ensuring they are lightly coated to aid roasting and enhance flavor.
5. Roast vegetables: Place the baking sheet in the oven and roast for 20-25 minutes until the tomatoes soften and slightly char, and the onions become translucent with some browning, developing a deep roasted flavor.
6. Cool slightly: Remove the baking sheet from the oven and allow the roasted vegetables to cool for several minutes before handling to avoid burns.
7. Transfer to blender: Carefully transfer the roasted tomatoes, onions, and jalapeños into a blender or food processor for blending.
8. Add garlic, cilantro, and spices: Add the minced garlic, roughly chopped cilantro, ground cumin, chili powder, and optional cayenne pepper to the blender to build complex layers of smoky and spicy flavors.
9. Add lime juice: Pour in the fresh lime juice to add a bright, tangy note and balance the smoky heat.
10. Pulse to desired consistency: Pulse the mixture until the salsa reaches your preferred texture, from chunky to smooth.
11. Season to taste: Taste the salsa and season with salt and freshly ground black pepper accordingly to enhance the flavors.
12. Adjust the heat: Increase heat by adding more cayenne pepper or hot sauce, or mellow the spiciness by adding a small amount of sugar or honey.
13. Transfer to a container: Pour the salsa into an airtight container for storage and serving.
14. Chill in the refrigerator: Refrigerate for at least 30 minutes, preferably a few hours, to allow the flavors to meld and intensify.
15. Serve and enjoy: Serve the roasted salsa with tortilla chips, tacos, burritos, or as a flavorful condiment with grilled meats.

Notes

• Adjust the number of jalapeños based on your preferred spice level.
• Roasting the vegetables enhances their natural sweetness and imparts a smoky flavor.
• Removing seeds from jalapeños reduces heat.
• For a chunkier salsa, pulse fewer times; for smoother salsa, blend longer.
• This salsa keeps well in the refrigerator for up to a week.
• Try adding a teaspoon of smoked paprika for an extra smoky depth.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Sauce
• Method: Roasting
• Cuisine: Mexican

Keywords: roasted salsa, homemade salsa, salsa recipe, Mexican salsa, roasted tomatoes, spicy salsa, jalapeño salsa, cilantro salsa