Roasted Tomato Salsa

Course: Appetizer

Cuisine: Tex-Mex, Mexican

Keyword: best roasted tomato salsa, easy salsa recipe, how to make roasted tomato salsa

Prep Time: 10

Cook Time: 8

Total Time: 18

Servings:

Calories: 12kcal

Author: Kris Longwell

Roasted Tomato Salsa is a deeply flavorful salsa that comes together in no time at all. You can roast the veggies under the broiler, or also out on the grill, or in a cast-iron skillet. Roasting concentrates the flavors and gives a slightly smokey taste. Perfect for TexMex or serving at parties!

Print Recipe

Equipment

1 Blender, food processor, or forks/masher

Ingredients

3 medium ripe tomatoes halved, or quartered
¼ large onion skin removed
2 serrano peppers 1 for mild, 2 for medium, 3 for hot
¼ cup cilantro chopped
2 cloves garlic minced
1½ tsp 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!
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.
Serve immediately warm, or store in an air-tight container and serve either chilled or room temperature.

Notes

Instead of roasting under a broiler, you can also grill the veggies on a grilling rack, over direct high heat, for about 10 minutes, turning every now and then, until nicely browned and charred in spots. You could also use a heavy-duty skillet, such as a cast-iron skillet. Heat the skillet over high heat and toast the veggies until softened and brown in spots, about 5 to 8 minutes.

The salsa will keep covered in the fridge for up to 7 to 10 days. It freezes beautifully up to 2 months.

It's great served chilled or room temp, but also warmed.

Nutrition