Tomatoes, garlic, and peppers are charred on all sides then added to onion, cilantro, and lime for a flavorful and addictive tomato salsa recipe. Jump to the Roasted Tomato Salsa Recipe or read on to see our tips for making it.
We promise you’ll always want to go back for more. This is a riff on our Roasted Salsa Verde. 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.
YOU MAY ALSO LIKE: Try this easy roasted salsa verde recipe with lots of flavor thanks to roasted tomatillos, peppers, and garlic. Jump to the Roasted Tomatillo Salsa Recipe.
The salsa is really simple to make. Place tomatoes, peppers, and garlic under the broiler on high, turning each ingredient so all sides become slightly charred. Let things cool down a little then pull away the skins from the tomatoes and peppers (it should be easy). Remove the core of the tomatoes then add everything to a food processor. Add some onion, cilantro, and lime and pulse until you are happy with the consistency of the salsa.
As the salsa cools, it becomes really flavorful. In fact, if you have the time, leave it in the refrigerator for an hour or two before serving.
YOU MAY ALSO LIKE: Sweet, spicy and a little sour — that’s what you’ll find in this pineapple salsa. Jump to the Spicy Avocado and Pineapple Salsa.
Recipe updated, originally posted October 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne
Roasted Tomato Salsa Recipe
As this roasted salsa cools, it becomes really flavorful. In fact, if you have the time, leave it in the refrigerator for an hour or two before serving. Or make it a day in advance.
You Will Need
1 pound tomatoes (3 to 4 medium)
1 whole jalapeño pepper
1 whole serrano pepper
2 unpeeled garlic cloves
1 small onion, chopped (about 1/2 cup)
1/4 cup loosely packed cilantro leaves and tender stems
2 tablespoons fresh lime juice, or more to taste
Salt and fresh ground black pepper, to taste
Heat the broiler with a rack about 4 inches below the heat source. Place the tomatoes, jalapeño, serrano pepper, and garlic into a baking dish. Broil, turning occasionally, until they’re blackened in spots, about 8 minutes. Let tomatoes, peppers, and garlic cool.
When they are cool enough to handle, peel most of the skins from the tomatoes and remove the cores. Peel most of the skins from the peppers and remove the seeds. For a spicier salsa, leave in some or all of the seeds. Remove the softened garlic from peel.
Add roasted tomatoes, peppers, garlic flesh, onion, cilantro, lime juice, and a pinch of salt to a food processor. Pulse 3 to 4 times or until the salsa is mostly smooth and no big chunks of tomato remain, scraping down the sides as necessary. Adjust with more lime juice, salt or pepper based on consistency and taste. Cool to room temperature then refrigerate about 1 hour for flavors to develop.