Roasted Tomato Salsa Recipe

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.

Roasted Tomato Salsa Recipe

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.

Roasted Salsa Verde RecipeYOU 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.

Red Salsa, food processor

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.

Spicy Avocado and Pineapple Salsa RecipeYOU 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

  • PREP
  • COOK

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.

Makes approximately 2 cups

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.

Adam and Joanne's Tips

  • If you cannot find serrano peppers, substitute with jalapeño.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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9 comments… Leave a Comment
  • Riddhi September 23, 2016, 10:46 am

    How long does this stay? It’s an awesome recipe.

    • Joanne September 23, 2016, 2:59 pm

      The salsa will keep covered in the refrigerator for 5-7 days.

  • BJ Stradley May 9, 2016, 9:00 am

    Fantastic recipe here! I made this for a family salsa contest for Mother’s Day and it took second place. The only difference is that I went with jalepeno, serrano and poblano peppers and then doubled the recipe. My husband couldnt get enough of it!

  • kocolate January 13, 2015, 4:05 pm

    I have tried a lot of salsas – but your recipe, especially the method of roasting, created the best Salsa. In fact, I am getting ready to prepare another batch now!!

  • inspiredtaste October 27, 2009, 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.


  • melfox October 27, 2009, 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

    • inspiredtaste October 27, 2009, 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

  • gaga October 17, 2009, 9:24 pm

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

  • Cookie October 6, 2009, 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.


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