Name: Easy Roasted Salsa
Prep time: 5 min
Cook time: 20 min
Total time: 145 min
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

Jump to Recipe Print 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.

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.

tomatoes, red onion, jalapeno, and garlic on baking sheet

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.

Print Pin

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 servings

Calories 127kcal

Author Lynda

Equipment

Food processor

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

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

Love Mexican food as much as I do? Below are some more recipes that are great for Cinco de Mayo or any other day of the year.

Easy Roasted Salsa Recipe