Name: Roasted Tomato Salsa Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 large roma tomatoes, whole; 1/2 white onion, peeled; 2 whole garlic cloves, peeled; 1 whole jalapeño; 1/3 cup cilantro, chopped; Salt, to taste; Pepper, to taste

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Introduction

This roasted tomato salsa is a smoky, flavorful twist on a classic favorite. By grilling the vegetables before blending, you get a deep, rich taste that’s perfect for chips, tacos, or as a topping for your favorite dishes.

A close-up of a rough-textured dark gray stone bowl filled with chunky red salsa, mixed with green cilantro pieces visible throughout. A woman's hand with light skin and short, natural nails is holding a triangular yellow tortilla chip that is dipped into the salsa, lifting a portion of it. The salsa looks saucy with small bits of tomato and herbs blending together, creating a fresh and vibrant appearance. The background shows a white marbled surface with some red tomatoes partially visible at the bottom edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large roma tomatoes, whole
1/2 white onion, peeled
2 whole garlic cloves, peeled
1 whole jalapeño
1/3 cup cilantro, chopped
Salt and pepper, to taste

Instructions

Step 1: Heat a grill to medium-high heat. Place the whole tomatoes, onion, garlic cloves, and jalapeño on the grill. Turn them frequently for 7 to 10 minutes until they are charred and softened.
Step 2: Remove the vegetables from the grill and let them cool enough to handle before preparing the salsa.
Step 3: Add the roasted onion and garlic to a molcajete or bowl and mash until smooth.
Step 4: Remove the stem and seeds from the jalapeño unless you prefer it spicier. Add the jalapeño and roasted tomatoes, then mash or pulse in a blender to your preferred texture, whether chunky or smooth.
Step 5: Season the salsa with salt and pepper to taste, then stir in the chopped cilantro.
Step 6: For best flavor, let the salsa sit for a while to allow the flavors to meld together, though it can be enjoyed immediately.

Tips & Variations

If you prefer a milder salsa, remove all seeds from the jalapeño. For extra heat, leave some seeds or add a second jalapeño.
Use a blender if you don’t have a molcajete, but be careful not to overblend if you want a chunkier texture.
Fresh lime juice squeezed in just before serving brightens the salsa and adds a nice tang.
Try adding a pinch of smoked paprika or cumin for an extra depth of flavor.

Storage

Store the salsa in an airtight container in the refrigerator for up to 4 days. Stir well before serving. The flavors may deepen as it sits. Reheat briefly if preferred warm, but this salsa is delicious served chilled or at room temperature.

How to Serve

A close-up of a bowl filled with thick red salsa that has a chunky texture and a mix of small tomato pieces, seeds, and bits of charred vegetables. Bright green chopped cilantro leaves are scattered on top, adding a fresh color contrast. The salsa sits in a rough black stone bowl with a textured rim, and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast the vegetables in the oven instead of grilling?

Yes, you can roast the tomatoes, onion, garlic, and jalapeño at 425°F (220°C) on a baking sheet for about 20 minutes, turning halfway through, until charred and soft.

How spicy is this salsa?

The heat level depends on how many jalapeño seeds you include. Removing all seeds will make it mild, while leaving them in will add medium heat. Adjust according to your taste.