Give taco night a glow-up with my Roasted Tomato Salsa. It’s your favorite smokey restaurant-style salsa made right at home!
Fresh and Fabulous
Y’all know I choose my Mexican restaurants by how good their chips and salsa are (if that’s wrong, I don’t want to be right). The whole mood of the meal is going to be set by how fresh and fabulous that salsa is! And speaking of fresh and fabulous, this Roasted Tomato Salsa is everything a restaurant-style salsa should be. It’s easy and delicious and once you make it at home, you won’t need to go out. Especially if you have a great margarita recipe to go with it! ?
This salsa recipe was actually inspired by our favorite restaurant, MINA (formerly known as Si Señor), in Punta Mita, Mexico. When we travel to Punta Mita each year, we eat lunch almost every day at MINA because the food and margaritas are the best we’ve ever had. They make their roasted tomato salsa table-side and it’s fantastic. I’ve taken close notes over the years and have finally perfected the recipe here at home so we can enjoy it year round.
There is truly nothing complicated about a good salsa. Take fresh, simple ingredients and put them together in the right quantities and you’ve got a winner. For this recipe, we roast vine-ripened tomatoes, crisp red onion, plenty of garlic and some jalapeños for a little heat, then add lime juice and a bit of cilantro and let the dipping begin! I can’t wait to share this deliciousness with you!
How to Make Roasted Tomato Salsa
First, preheat the broiler. Then line a rimmed baking sheet with foil and spray with non-stick cooking spray. Place tomatoes, jalapeño peppers and red onion, cut side down, on the prepared baking sheet. Arrange the garlic in various spots between the other items on the baking sheet. Drizzle everything evenly with the olive oil and sprinkle with 1 teaspoon salt.
Place baking sheet under the broiler and cook until tomatoes, jalapeños, onion and garlic have slightly blackened, about 20 minutes, rotating the pan halfway through the baking time. Remove from broiler and let sit until cool enough to handle, about 5 minutes.
Transfer tomatoes, jalapeño, onion and garlic to a blender or food processor fitted with a steel blade. Pulse until mixture is barely chopped with thick chunks. Transfer to a medium bowl. Stir in the cilantro and lime juice.
Season with salt to taste. Serve warm with baked corn tortilla chips. Store in an airtight container in the refrigerator for up to a week.
More Salsa Recipes You’ll Swoon For
Grilled corn and roasted tomatoes come together is this fresh and flavorful Grilled Corn Salsa that makes for such a great summer dip or side dish! Make this super fresh and simple Easy Homemade Salsa in your blender in a matter of minutes. Pass the chips! Speaking of chips! One bite of these easy Baked Corn Tortilla Chips and you’ll be in chip heaven! Healthier than their fried cousins and every bit as tasty, they’re sure to become your go-to snack!
If you make this Roasted Tomato Salsa, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share.
Enjoy!
xoxo,
Roasted Tomato Salsa
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 2 cups
Description
Give taco night a glow-up with my Roasted Tomato Salsa. It’s your favorite smokey restaurant-style salsa made right at home!
- 2 pounds tomatoes on the vine, quartered (about 8 tomatoes)
- 2 medium jalapeño peppers, tops cut off and halved (remove some or all seeds for a less spicy salsa)
- 1 medium red onion, peeled and quartered
- 4 medium cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt, plus more to taste
- 1/4 cup chopped fresh cilantro
- 2 tablespoons freshly squeezed lime juice (about 1 lime)
Instructions
- Preheat broiler. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
- Place tomatoes, jalapeño peppers and red onion, cut side down, on the prepared baking sheet. Arrange the garlic in various spots between the other items on the baking sheet. Drizzle everything evenly with the olive oil and sprinkle with 1 teaspoon salt.
- Place baking sheet under the broiler and cook until tomatoes, jalapeños, onion and garlic have slightly blackened, about 20 minutes, rotating the pan halfway through the baking time. Remove from broiler and let sit until cool enough to handle, about 5 minutes.
- Transfer tomatoes, jalapeño, onion and garlic to a blender or food processor fitted with a steel blade. Pulse until mixture is barely chopped with thick chunks.
- Transfer to a medium bowl. Stir in the cilantro and lime juice. Season with salt to taste. Serve warm with baked corn tortilla chips (see recipe).
Notes
Store in an airtight container in the refrigerator for up to a week
