In our books, a quality salsa is essential for Tex-Mex, Mexican, and Latin cuisine. We love our Homemade Mango Salsa, Restaurant-Style Salsa, Salsa Verde, and even Skillet-Roasted Corn Salsa. This Roasted Tomato Salsa is deep in flavor and so simple to prepare. Serve with homemade flour tortillas or corn tortillas!
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🍅 The Ingredients
With just a handful of fresh, simple ingredients—ripe tomatoes, serrano pepper, onion, garlic, cilantro, lime, and salt—this salsa delivers an amazingly authentic, vibrant flavor that tastes straight from a Mexican kitchen. Find ingredient notes (including substitutions and variations) below.
🌶️ Variations and Substitutions
- Tomatoes: Use Roma or plum tomatoes for a thicker salsa, or vine-ripened tomatoes for a juicier, sweeter flavor. (Note: roasting fresh tomatoes intensifies their flavor and adds natural sweetness.)
- Serrano pepper: Swap with a jalapeño for milder heat or add extra serranos for a spicier salsa. Remove the seeds and membranes to reduce heat while keeping flavor. (Note: roasting the chile mellows its spice and adds smokiness.)
- White onion: You can use yellow onion for a stronger bite or red onion for a bit of color and sweetness.
- Garlic: Fresh cloves are best, but roasted garlic adds a deeper, sweeter flavor if you prefer a milder garlic note.
- Cilantro: If you’re not a fan, try flat-leaf parsley or fresh oregano for herbal brightness. (Note: add cilantro after blending to preserve its fresh flavor.)
- Lime juice: Substitute with lemon juice or a splash of apple cider vinegar if limes aren’t available. Adjust to taste for brightness.
- Salt: Start with less and adjust after blending—especially if serving with salted chips. (Note: salt enhances the roasted tomato and chile flavors, so don’t skip it.)
See the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips and Tricks for Perfect Roasted Tomato Salsa
- Roast until charred: Place tomatoes, onion, garlic, and the serrano pepper under the broiler or on a hot skillet until they’re blistered and slightly blackened. That char adds deep, smoky flavor—the key to authentic taste.
- Don’t over-roast garlic: Remove the garlic cloves once golden and soft; if they burn, they’ll turn bitter.
- Cool before blending: Let the roasted ingredients cool for a few minutes before blending—this helps the flavors settle and prevents a watery texture.
- Pulse, don’t puree: For a rustic, restaurant-style salsa, pulse in a food processor or blender just until chunky. Over-blending can make it too smooth.
- Adjust the heat: Taste after blending—add more roasted chile or a pinch of cayenne if you want extra spice.
- Season last: Add lime juice and salt after blending and tasting. The acidity and salt balance the roasted sweetness of the tomatoes.
- Let it rest: Chill the salsa for at least 30 minutes before serving. The flavors meld and deepen as it sits.
- Storage tip: Store in an airtight container in the fridge for up to 5 days. The flavor actually improves after a few hours.
How To Make Roasted Tomato Salsa
- Step 1: Turn you broiler on HIGH. Place the tomatoes, pepper(s), and onion on a baking sheet lined with foil and broil about 6 inches under the heating element.
- Step 2: Flip the veggies after about 4 minutes.
- Step 3: Roast until charred in spots.
- Step 4: Let the roasted veggies cool a bit. Remove the seeds from the pepper(s) and place all ingredients into your blender.
- Step 5: Pulse until desired consistency is reached.
- Step 6: Taste and add more salt and/or lime juice, if needed. Serve warm or at room temperature.
Expert Tip
1 serrano pepper provides enough spice to feel it on the backend as you swallow it down with a chip. However, if you prefer very little spice, then go with half of a serrano. Extra spicy? Go with 2 or 3 for super spicy. Remember to remove most of the seeds, unless you want extra heat.
🌮 How to Serve
- This salsa is perfect when serving anything Mexican or Tex-Mex, but it’s also perfect for serving at parties, game-day, or just a relaxing weekend afternoon.
- Warmed corn tortilla chips are fantastic, as well as flour or corn tortillas.
- Serve it with all your favorite Mexican (or Tex-Mex) dishes such as Tex-Mex Beef Tacos, Chicken Tinga Tacos, Classic Cheese Enchiladas, or Authentic Chili Rellenos!
Expert Tip
This salsa is often served chilled or at room temperature, but it’s really amazing served warm, too.
🙋🏽♂️ Frequently Asked Questions
Yes! It actually tastes better after a few hours as the flavors meld. Store it in the refrigerator for up to 5 days in an airtight container.
t has a moderate heat from the serrano pepper, but you can easily adjust it—use half a pepper for mild heat or add an extra one for more spice.
You can, but the texture will soften slightly once thawed. It’s best enjoyed fresh or refrigerated for a few days.
Broil or pan-roast the tomatoes, onion, garlic, and serrano until blistered and lightly charred. This brings out their natural sweetness and smoky flavor.
Ready to make some of the best salsa this side of the Alamo? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Roasted Tomato Salsa
Video
Equipment
- 1 Blender, food processor, or forks/masher
Ingredients
- 3 medium ripe tomatoes halved, or quartered
- ¼ large onion skin removed
- 1 serrano peppers ½ for mild, 1 for medium, 2 for extra spicy
- ¼ cup cilantro chopped
- 2 cloves garlic minced
- 1½ teaspoon Kosher salt
Instructions
- Preheat broiler to HIGH.
- Place tomatoes, onion, and peppers on a baking sheet lined with foil. Place on a rack about 6 inches below the heating element. Roast for about 8 minutes, flipping the veggies halfway through. Keep an eye on them, don't let them burn!3 medium ripe tomatoes, ¼ large onion, 1 serrano peppers
- Use a pair of tongs to transfer the roasted vegetables from the baking sheet into a blender or food processor. Add the cilantro, garlic, and salt and blend/process on Purée/High for about 30 seconds. Less for more chunky, or more for a smooth salsa. Taste and add more salt and/or lime, if needed.¼ cup cilantro, 2 cloves garlic, 1½ teaspoon Kosher salt
- Serve immediately warm, or store in an air-tight container and serve either chilled or room temperature.
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