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Roasted Tomato Salsa| the little epicurean

Roasted Tomato Salsa

This roasted tomato salsa recipe intensifies the flavor of the tomatoes, making it unique from most salsas.
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Course: Appetizer
Cuisine: Mexican
Keyword: roasted tomato salsa
Servings: 1 quart
Author: Maryanne Cabrera


  • 2 pounds tomatoes quartered
  • 4 jalapeños * stemmed and halved
  • 1 medium onion quartered
  • 6 garlic cloves sliced in half
  • juice from 2 limes
  • ¼ cup chopped cilantro
  • 2 teaspoon kosher salt
  • 2 teaspoon granulated sugar
  • ½ teaspoon ground black pepper


  • Preheat oven to 400 °F. Place tomatoes, jalapeños, onion, and garlic on a baking sheet tray. Drizzle about 1-2 Tbsp olive oil over ingredients. Place sheet tray in center of oven and roast for 15-20 minutes until tomatoes begin to soften.
  • Set oven temperature to broil. Keeping sheet tray in the center of the oven, broil ingredients for 5 minutes until the skins of the tomato and jalapeño are slightly charred.
  • Allow ingredients to cool slightly. Place roasted ingredients in a food processor (or blender). Add lime juice and pulse a few times until ingredients are combined and tomatoes are still a bit chunky. Season with salt, sugar, and black pepper. Fold in chopped cilantro. Serve warm or store in an airtight container in the fridge and allow to chill.


*NOTE: For a spicy salsa, keep jalapeño seeds intact. For a mild salsa, remove seeds and center rib.