Roasted Salsa

Bursting with the freshest flavors of summer produce, this roasted tomato salsa is as delicious on an omelet as it is on a tortilla chip (you can even eat it with a spoon!). Tomatoes, green onions and peppers are blended with pantry staple spices and fresh cilantro, melding flavors that make this salsa impossible to resist.

Salsa is a broad term for any type of sauce made from chopped tomatoes, onions and peppers, often with lime juice and fresh herbs like cilantro. Our roasted salsa recipe is a mix between salsa roja (a red salsa made with cooked tomatoes) and salsa fresca (similar to pico de gallo, with fresh jalapeno and garlic).

This salsa can be prepped in 30 minutes, and it’s ready to enjoy just an hour after chilling. That’s the thing about salsa: The taste is amazing right away, but it gets even better the longer those fresh flavors blend.

This recipe for roasted salsa can easily be halved if you’re feeding a smaller group. It’s also an ideal make-and-take dish, with no mess and nothing to keep warm. You can serve the salsa slightly chilled, but it will also be excellent at room temperature.

Roasted Salsa Ingredients

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• Tomatoes: Tomatoes are the most commonly used fruit in salsas, prized for their flavor and texture. For this recipe, you can use any large tomatoes of your choosing. (Just note that paste tomatoes, like Roma, have less water content, which can make your salsa thicker.)
• Olive oil: In this recipe, olive oil helps to both blister the roasted tomatoes and bind the fruit, peppers, onions and spices together.
• Fresh cilantro: While it may be tempting to grab the dried cilantro from your spice rack, don’t do it. Part of the magic of this roasted salsa recipe is its blend of fresh, uncooked ingredients (including the cilantro) with the smokiness of the roasted tomatoes.
• Lime juice: Lime juice gives the salsa its slightly tart taste, complementing the sweet and spicy pepper flavors.
• Garlic cloves: Garlic is an allium that adds a savory kick to the salsa.
• Lime zest: The best salsas are neither too sweet nor too spicy. Lime zest is the hero here, adding a citrusy punch and tanginess.
• Sweet yellow pepper: Mild, sweet and crunchy, yellow pepper adds a crisp and refreshing touch.
• Jalapeno peppers: Jalapenos add essential kick and heat to this salsa.
• Green onions: With a milder taste than yellow or white onions, green onions balance out the jalapenos and also add nice texture and color.
• Ground cumin: This spice is both earthy and nutty, adding depth and complexity to the salsa’s overall flavor.
• Smoked paprika: Similar to the cilantro, where dried won’t be nearly as tasty, the same is true for using smoked paprika versus regular paprika. The difference between them is in the curing process, and that smoky flavor really makes a difference in this roasted salsa.
• Ground chipotle pepper: Made from smoke dried jalapenos, this addition further enhances the overall smokiness of the salsa.
• Louisiana-style hot sauce: This vinegar-forward condiment adds acidity to the sauce, which can also help keep it fresh longer.
• Tortilla chips: Enjoy these for dipping, of course. Roasted salsa is also delicious with pita chips.

Directions

Step 1: Roast half of the tomatoes

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Set aside six of the tomatoes. Arrange the remaining six cut side down on a 15x10x1-inch baking pan; drizzle with 1 tablespoon oil. Broil 4 inches from the heat until skin blisters, about four minutes. Place the tomatoes in a colander to cool them slightly. Drain on paper towels.

Step 2: Blend the uncooked and roasted tomatoes

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In a food processor, process both the uncooked and roasted tomatoes in batches until chunky. Transfer the entire tomato mixture to a large bowl.

Step 3: Blend all the remaining ingredients

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Place the cilantro, lime juice, garlic, lime zest and remaining oil in the food processor. Cover and process the mixture until it is well blended.  Add the tomatoes, then stir in the peppers, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let the salsa stand for one hour to allow the flavors to blend. Serve with chips.

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Roasted Salsa Variations

• Swap the fruit: Try other peak-season summer produce, such as peaches. Certain berries also pair especially well with peppers (blackberry and chipotle are just one example).
• Add more veggies: Tomatoes aren’t the only food that tastes delicious when roasted. Try a salsa base of roasted corn, black beans, red onions and avocado with tomatoes for a completely different take.
• Substitute your vinegar: Red wine vinegar pairs well with olive oil. It’s a great alternative for those who may find Louisiana-style hot sauce too hot. For more inspiration, check out our best homemade salsa recipes.

How to Store Roasted Salsa

When stored properly, roasted salsa can be kept in the fridge for about five days.

Can you make roasted salsa ahead of time?

You can definitely make this salsa ahead of time. To ensure everything tastes fresh, opt for advance prep no more than a day or two before. To expedite prep, you can chop and refrigerate garlic and peppers in advance. You can also roast the tomatoes the day before as well; just allow them to cool completely before storing in the fridge.

Can you freeze homemade salsa?

Yes, you can definitely freeze homemade salsa. This is a wonderful way to make good use of any extra before it spoils (and to extend the enjoyment of summer produce far beyond the season). Keep in mind that there will be extra water, due to the blend of half roasted and half fresh tomatoes in this recipe. You will need to drain out the extra water once the salsa has thawed, and likely add fresh cilantro if you have access to any.

Roasted Salsa Tips

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How can I make my homemade salsa taste better?

Stick to the recipe, and be a stickler for fresh ingredients. In our roasted salsa, the combination of fresh cilantro with half roasted, half fresh tomatoes is a small-batch difference you can taste in every bite. Compared with the mass-produced jars at the grocery store, this salsa hits all those cool yet spicy notes, thanks to the combination of lemon juice, fresh cilantro and cumin. Green onion and sweet pepper enhance the taste even more. For the best results, use only the freshest produce you can find.

What are the best tomatoes for salsa?

If you have access to a variety of garden fresh tomatoes, opt for those first, no matter the variety. Larger, beefsteak tomatoes work well. If you grow your own tomatoes at home, feel free to use the first ones to ripen (such as Early Girl or Rutgers). Roma tomatoes are also widely regarded as being among the best tomatoes for salsa. These are more of a paste or plum tomato, with a lower water count and fewer seeds.