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Easy Roasted Salsa Recipe

This easy roasted salsa recipe is made with roasted tomatoes, jalapeños, garlic, and red onion. Fresh cilantro and spices help pull the ingredients together into one tasty Mexican appetizer.

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.

salsa and tortilla chips

How To Make Roasted Salsa

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 tbsp olive oil or avocado oil
  • ⅓ cup cilantro
  • 14.5 ounce petite diced tomatoes
  • 2 tbsp lime juice
  • ½ tsp chili powder
  • ½ tsp sugar (optional)
  • ¼ tsp salt
tomatoes, jalapeno, seasoning, red onion, garlic, and cilantro

To make it, you start by preheating 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 store in the fridge in an air-tight container for 1 week – if it lasts that long.

chip with salsa on it
salsa and tortilla chips
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5 from 1 vote

Easy Roasted Salsa

This tasty salsa gets a boost of flavor from roasting the vegetables.
Course Appetizer
Cuisine Mexican
Keyword Salsa
Prep Time 5 minutes
Cook Time 20 minutes
2 hours
Total Time 2 hours 25 minutes
Servings 4 servings
Calories 127kcal
Author Lynda

Equipment

  • Food processor

Ingredients

  • 1 pound Roma tomatoes
  • cup red onion chopped
  • 1 garlic clove
  • 1 jalapeno pepper seeded and roughly chopped
  • 2 tbsp olive oil or avocado oil
  • cup cilantro
  • 14.5 ounce petite diced tomatoes
  • 2 tbsp lime juice
  • ½ tsp chili powder
  • ½ tsp sugar optional
  • ¼ tsp salt

Instructions

  • 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.

Video

Nutrition

Calories: 127kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 622mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1371IU | Vitamin C: 33mg | Calcium: 54mg | Iron: 2mg

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