Easy Roasted Salsa Recipe
This roasted salsa packs big, fresh flavor with minimal effort. Juicy tomatoes, jalapeños, garlic, and red onion are oven-roasted until caramelized, then blended with bright cilantro and just the right spices for a smoky, zesty dip that steals the show at any Mexican-inspired spread.
Nothing beats the taste of fresh salsa, except for roasted salsa. Though this easy recipe comes together in about half an hour, it’s best to refrigerate it for a couple of hours so that the flavors can meld.
Ingredients
For this classic Mexican dish, you need the following ingredients:
- 1 pound Roma tomatoes
- ⅓ cup red onion, chopped
- 1 garlic clove
- 1 jalapeno pepper, seeded and roughly chopped
- 2 tablespoons olive oil or avocado oil
- ⅓ cup cilantro
- 14.5-ounce petite diced tomatoes
- 2 tablespoons lime juice
- ½ teaspoon chili powder
- ½ teaspoon sugar (optional)
- ¼ teaspoon salt
How To Make Roasted Salsa
- Preheat your oven to 450° Fahrenheit.
- Slice the tomatoes in half lengthwise and place them on a foil-lined baking sheet. Add chopped onion, garlic, and jalapeno. Drizzle the vegetables with olive oil.
- Roast the vegetables for 20 minutes, flipping them ½ way through the cooking time.
- Place roasted vegetables and remaining ingredients into a food processor and pulse until all of the ingredients are finely chopped. Be careful when handling the hot veggies.
Chill the salsa in the refrigerator for a couple of hours before serving. Roasted salsa can be stored in the fridge in an air-tight container for 1 week – if it lasts that long.
Love Mexican food as much as I do? Keep the fiesta going with more dishes that shine for Cinco de Mayo – or any day a taco craving strikes. Try Warm Black Bean Dip for the perfect starter, dig into Instant Pot Carne Asada or Easy Chicken Fajitas for hearty mains, and don’t miss fun favorites like Grilled Chicken Tostadas, Easy Chicken Taquitos, and Easy Zesty Cheesy Enchiladas. For something sweet, finish with Mexican Chocolate Ice Cream Pie.
Easy Roasted Salsa
Ingredients
Equipment
Method
- Preheat oven to 450° Fahrenheit.
- Slice tomatoes in half lengthwise and place on a foil-lined baking sheet. Add chopped onion, garlic, and jalapeno. Drizzle with olive oil.
- Roast vegetables for 20 minutes, flipping ½ way through the cooking time.
- Place roasted vegetables and remaining ingredients into a food processor and pulse until all of the ingredients are finely chopped.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Fresh cilantro and spices help pull the ingredients together into one tasty Mexican appetizer. Serve this salsa over grilled chicken or shrimp for a quick and easy weeknight meal. Or make it ahead of time to serve at your next party! This salsa recipe can be stored in the refrigerator for up to five days.
Final Bite
Have you tried this roasted salsa yet – or served it with one of these dishes? Share your favorite pairing or your own twist in the comments, and pass this recipe along to friends who love a homemade salsa as much as you do.
