Dinner

Homemade Roasted Tomato and Jalapeño Salsa Recipe

Name: Homemade Roasted Tomato and Jalapeño Salsa Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 white onion, quartered; 2 jalapeños, stems removed, halved lengthwise; 2 cups cherry tomatoes, halved; 1 Tbsp. extra-virgin olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 3 beefsteak or heirloom tomatoes, quartered; 3 cloves garlic; 1/2 cup fresh cilantro leaves; Juice of 1 lime; 1/2 tsp. ground cumin; Pinch of crushed red pepper flakes; Tortilla chips

Bylilan Sage March 9, 2026March 9, 2026

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Introduction

This homemade salsa is a vibrant and flavorful blend of roasted vegetables and fresh ingredients, perfect for any gathering or snack time. Roasting the veggies adds a delicious smoky depth, while the fresh lime and cilantro brighten the mix for a balanced, tasty dip.

A close-up image of a white plate filled with one main layer of chunky, bright orange-red dip with a slightly rough texture, speckled with small green herb pieces throughout. The dip has a shallow round well in the center, where clear liquid is pooling. A woman's hand is squeezing a bright green lime half over the dip, with droplets of juice falling into the well, making the surface glisten. The scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 white onion, quartered
2 jalapeños, stems removed, halved lengthwise
2 cups cherry tomatoes, halved
1 Tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 beefsteak or heirloom tomatoes, quartered
3 cloves garlic
1/2 cup fresh cilantro leaves
Juice of 1 lime
1/2 tsp. ground cumin
Pinch of crushed red pepper flakes
Tortilla chips, for serving

Instructions

Step 1: Preheat oven to 400°. On a large baking sheet, toss the onion, jalapeños, cherry tomatoes, and olive oil. Season with kosher salt and freshly ground black pepper. Roast the vegetables until they are slightly charred, about 20 minutes.
Step 2: Transfer the roasted vegetables to a food processor. Add the beefsteak tomatoes, garlic, cilantro, lime juice, ground cumin, and crushed red pepper flakes. Season again with salt and pepper. Pulse the mixture a few times until it is mostly blended but still slightly chunky.
Step 3: Transfer the salsa to a serving bowl and serve immediately with tortilla chips on the side.

Tips & Variations

For a milder salsa, remove the seeds from the jalapeños before roasting.
Use smoked paprika instead of cumin for a smoky twist.
Add a small amount of chopped fresh mango or pineapple for a sweet contrast.
Make it a chunky salsa by pulsing fewer times in the food processor.

Storage

Store leftover salsa in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time. Stir well before serving again, and enjoy chilled or at room temperature. Avoid freezing, as the texture may change.

How to Serve

A white bowl filled with chunky red salsa made of finely chopped tomatoes, onions, green herbs, and visible seeds swirling in a liquid base, with a single yellowish tortilla chip dipped on the right edge. The salsa's texture is thick and slightly wet, showing flecks of seasoning and bits of vegetables. To the left, there is a white plate with more yellow corn tortilla chips sprinkled lightly with salt, placed on a white marbled surface with dark blue geometric tile patterns visible underneath. The light highlights the salsa's glossy, fresh appearance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salsa without a food processor?

Yes, you can finely chop all the ingredients by hand and mix them together for a more rustic salsa texture.

How spicy is this salsa?

The spiciness comes mainly from the jalapeños and crushed red pepper flakes. Adjust these to your taste by using fewer or removing seeds to reduce heat.