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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Drizzle with olive oil: Evenly drizzle the olive oil over all the veggies, ensuring they are lightly coated to aid roasting and enhance flavor.
- 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.
- Cool slightly: Remove the baking sheet from the oven and allow the roasted vegetables to cool for several minutes before handling to avoid burns.
- Transfer to blender: Carefully transfer the roasted tomatoes, onions, and jalapeños into a blender or food processor for blending.
- 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.
- Add lime juice: Pour in the fresh lime juice to add a bright, tangy note and balance the smoky heat.
- Pulse to desired consistency: Pulse the mixture until the salsa reaches your preferred texture, from chunky to smooth.
- Season to taste: Taste the salsa and season with salt and freshly ground black pepper accordingly to enhance the flavors.
- 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.
- Transfer to a container: Pour the salsa into an airtight container for storage and serving.
- Chill in the refrigerator: Refrigerate for at least 30 minutes, preferably a few hours, to allow the flavors to meld and intensify.
- 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
