Roasted Tomato Salsa

This Roasted Tomato Salsa is bright, tangy  & so flavorful. It’s perfect for tortilla chips, great on tacos, eggs, and everything you can get your hands on!
Roasted Tomato SalsaP I N_______I M A G E

Memorial Day weekend is when most of the country starts enjoying time outdoors but for us peeps in the desert, it marks the end of pleasurable outdoor weather. We had some friends and family over for a Memorial Day cook-out and were blessed with unusual but perfect cool weather. I’ll take low 80’s versus 100 degrees anytime!

This Roasted Tomato Salsa was part of the menu and it was a hit! Several people asked for the recipe so I decided to get to work on it quickly even if it meant bumping other recipes I have in the “queue” for this blog ;). When everyone raves about the salsa, even children, you know you have the best salsa ever!
Roasted Tomato SalsaP I N_______I M A G E

The credit for this recipe goes to my dear friend Ilse as she’s the one I tried it from first. She took my Salsa de Sonora recipe and combined it with a couple of other steps from our friend Claudia’s salsa. So clever! The addition of the bell pepper and the pickled onion elevates my original salsa to a higher level.

Salsa notes: Roasting the vegetables in the oven deepens their flavor and creates a mild sweetness that helps balance the heat and acidity. Serranos are generally hotter than jalapeños, but they’re also smaller, so you can use either, in the same quantity.

Roasted Tomato SalsaP I N_______I M A G E
Roasted Tomato SalsaP I N_______I M A G E

Roasted Tomato Salsa
Author: Muy Delish
Prep time:
Cook time:
Total time:
Serves: 3 cups
  • 1 cup onion, chopped
  • 1 large lime
  • 5 roma tomatoes, cut in half
  • 1 red bell pepper, cut in half, seeds removed
  • 2 to 3 jalapeños (or serrano peppers for a spicier salsa)
  • 2 garlic cloves, peeled
  • 1/2 cup cilantro
  • 1 1/2 Tablespoon red wine or champagne vinegar
  • 3/4 teaspoon black pepper
  • 1 1/2 teaspoon kosher salt
  1. In a small bowl add the onions and the juice of the lime. Set aside.
  2. Spread the tomatoes, bell pepper, jalapeños, & garlic over a baking sheet and broil for about 15 minutes or until the top of the vegetables are roasted .
  3. Once the vegetables are cool, add to a food processor along with the onions and cilantro.
  4. Pulse a few times or blend briefly until the onions & cilantro is roughly chopped.
  5. Transfer to a bowl and add the vinegar, salt & pepper.
  6. Serve immediately or refrigerate until ready to eat.

Roasted Tomato SalsaP I N_______I M A G E

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  • 05/26/2015 - 8:18 pm

    Thalia @ butter and brioche - I never have made a roasted tomato salsa before and definitely think its something I need to try after seeing this post. I’m all for snacks.. so this is ideal.ReplyCancel

    • 05/29/2015 - 8:36 am

      Ana @ Muy Delish - Hi Thalia! You definitely should! It is so delicious you will never buy salsa from a jar again. I hope you have a wonderful day!ReplyCancel

  • 06/12/2015 - 9:50 pm

    Ilse - I’m so happy you loved my salsa, I can eat it all day with almost everything or just with tortilla chips. It’s so essential in my house that as soon as we ran out, my hubby runs off to buy the ingredients. I really love your new blog! Especially the idea to click on the picture to go to the recipe, so clever!ReplyCancel

  • 01/29/2016 - 8:18 am

    10 Foods You Should Be Making at Home - […] Roasted Tomato Salsa via Muy Delish […]ReplyCancel

  • 03/26/2016 - 1:08 pm

    angela - I discovered this recipe last summer, tried it, and loved it! I have been making it since. I love the delicious smell and taste of roasted veggies. Thank you for sharing it. I’ll definitely keep visiting your website for more wonderful ideas.ReplyCancel

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