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Roasted Tomato Salsa Recipe

by on October 5, 2009 · 6 comments

Roasted Tomato Salsa Recipe

Sweet, plump tomatoes, garlic and peppers are charred on all sides then added to onion, cilantro and lime for a flavorful and addictive tomato salsa recipe. We promise you’ll always want to go back for more.

This is actually a riff on our Roasted Salsa Verde (definitely give that one a look).  There has been so much positive feedback for it, that we decided to try the same recipe, but use red tomatoes instead of using tomatillos.

How We Make Our Roasted Tomato Salsa Recipe

The recipe is really simple. Place the tomatoes, peppers and garlic under the broiler on high, turning each ingredient so all sides become slightly charred.  Next, remove the core of the tomatoes as well as the skins of the peppers and garlic.

Red Salsa, food processor

Finally, add the tomatoes, peppers (with or without seeds depending on how spicy you want the salsa to be) and garlic to some white onion, cilantro, and lemon or lime juice.  Pulse the food processor a few times, and there you go.

The salsa turned out really well, at first we were a little concerned, because it did lack some flavor and depth, but we allowed the salsa to cool down (about 1 hour in the refrigerator) and tried it again, it was much better, all the flavors had come together and we were really happy with it. Win!

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Roasted Tomato Salsa
Prep time
Cook time
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Sweet, plump tomatoes, garlic and peppers are charred on all sides then added to onion, cilantro and lime for a flavorful and addictive tomato salsa recipe.
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Yield: 4 (1/2 cup) servings
You Will Need
  • 3 to 4 medium tomatoes (1 pound 450 g)
  • 1 whole jalapeno pepper
  • 1 whole serrano pepper
  • 2 unpeeled garlic cloves
  • 1/2 cup chopped onion (1 medium onion)
  • 1/4 cup loosley packed cilantro leaves
  • 2 tablespoons lime or lemon juice
  • Salt and freshly ground black pepper, to taste
  1. Heat broiler to high. Line a baking dish or sheet (with sides) with aluminum foil.
  2. Add tomatoes, peppers and unpeeled garlic cloves to baking dish then broil, turning occasionally, until the tomatoes are roasted and the peppers are slightly charred on all sides; about 10-15 minutes.
  3. When cool enough to handle, peel the peppers and garlic (you can simply squeeze the soft garlic out of its skin). Then, core the tomatoes and discard some of the charred skin from the tomatoes. (Leaving some charred skin is fine).
  4. Note: Depending on how spicy you like your salsas, add the peppers with seeds or you can remove half or all of the seeds. We use the whole serrano pepper, but remove the seeds from the jalapeño, resulting in a medium-to-hot salsa.
  5. Combine peppers, garlic, tomatoes, onions, cilantro, lime juice and a pinch of salt in the bowl of a food processor. Pulse the 3-4 times or until the salsa has come together. Cool to room temperature then refrigerate about 1 hour to allow flavors to develop.
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About the Author


I'm Adam Gallagher and alongside my wife, Joanne, I photograph and share favorite recipes from our kitchen. Sharing our recipes began as a hobby, turned into a dream and now has become our business. I just love that.

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1 Cookie October 6, 2009 at 7:50 pm

I love the simple ingredients in this salsa but I bet roasting everything first makes them taste that much better! I’ll have to give that a try.


2 gaga October 17, 2009 at 9:24 pm

Roasting the tomatoes first is such a great idea. It brings out so much more flavor!


3 melfox October 27, 2009 at 2:41 am

i have a few tomatillos in my kitchen at the moment…do you think i should add a few to the tomato salsa? and did you oil the pan before roasting? thanks


4 inspiredtaste October 27, 2009 at 7:59 am

Melfox, We personally have never used both tomatoes and tomatillos in the same salsa recipe, but that certainly does not mean it wont work. I bet it would be really flavorful, the tomatoes should give a slightly sweet and light flavor and the tomatillos should give a slightly sharp / tart flavor to the salsa. I looked around on the web and found a Gourmet recipe using both, you should give the combination a try and let us know how it goes. You may want to increase the garlic, but I will leave that up to you.

Good Luck! Joanne


5 inspiredtaste October 27, 2009 at 8:02 am

Melfox – No we did not oil the pan before roasting. After roasting, the ingredients come out of the pan easily and we did not have much cleaning up to do, but if you are concerned, you could certainly lightly oil the bottom of the pan.



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