Roasted Tomato Salsa Recipe | Happy Healthy Eating

This hybrid restaurant style Roasted Tomato Salsa Served with bell peppers and spicy jalapeños it's better than anything you can buy at the store. Packed with herbs, cilantro, and garlic, it's a chip-worthy appetizer that needs to be a staple in your home.

Why You’ll Love This Roasted Tomato Salsa Recipe

Say goodbye to store-bought salsa for a while when you see how easy this garlic roasted tomato salsa is.

• Fast. This is a 25-minute mix recipe that you can prepare while the rest of dinner comes together.
• Better than store bought. No excess sodium, salt, or any fun ingredients—just fresh vegetables.
• Great for leftovers. Depending on what you have in the refrigerator, use different types of onions, peppers, or tomatoes.
• Suitable for freezer compartments. Make a few batches ahead of time and you'll have salsa you can thaw anytime.

what do you need

Roasting vegetables brings out the natural sweetness of tomatoes and peppers. Scroll to the recipe card at the bottom of the post for exact ingredient quantities.

• tomato – Roma tomatoes are best for this, but heirloom tomatoes work too.
• chili – If you don't want the salsa to be too spicy, remove the seeds. Fresh serrano wine makes a great exchange.
• onion – Choose white or red onions.
• chili – Orange chili peppers can be used instead. Avoid the yellow and green ones as the salsa will take on strange colors when mixed.
• garlic – You need to use fresh garlic. Do not add garlic powder as it will make the salsa grainy.
• coriander– Remove any yellow, brown, or wilted stems to prevent a bitter taste.
• Olive oil – Feel free to use vegetable, corn, canola, or avocado oil.
• Salt – I prefer kosher or Himalayan salt.

How to Make Roasted Tomato Salsa

Setting a timer on your phone (or oven) makes this easy salsa recipe totally fail-proof. Scroll to the bottom of the post to see the full recipe card.

• Set out the tray. Preheat oven to 400F. Place tomatoes, jalapenos, onions, red peppers, and garlic in a baking dish. Spread them out in a single layer. Drizzle with olive oil. Add salt to taste.

• Grilled vegetables. Place the baking sheet in the oven for 25 minutes, or until cooked through and lightly charred. Remove it from the oven. Carefully peel off the skin of the garlic.
• deal with it. Add roasted vegetables, cilantro, and more salt to food processor. Process it until smooth or chunky. Serve and enjoy!

Tips and variations

Pico de gallo and a little sugar are my secret ingredients that take this traditional roasted tomato salsa to the next level.

• Use the stove. If you don't want to turn on the oven to make salsa, use the stove. Place vegetables in a large skillet over medium heat. Cook for 10-15 minutes, stirring occasionally, until lightly charred.
• Add crunch. Pour the salsa into a bowl and stir in 1/4 cup pico de gallo for a fresh, crispy vegetable texture.
• Season it. Add 1/4-1/2 teaspoon dried oregano or 1/4 teaspoon ground cumin and mix the ingredients more deeply.
• Make green salsa. Swap half (or all) of the tomatoes in tomatillo recipes for tomatillo sauce. This will give you an authentic green salsa that's slightly tangier than red salsa.
• Add more heat. Add an additional jalapeño or serrano pepper 1/4 at a time and process the salsa again until the flavor becomes spicy. You can also use cayenne pepper, red pepper flakes, or rehydrated cayenne pepper.
• Use sugar. Some tomatoes are more tangy than others, which means your salsa may be slightly more sour. If this is the case, mix in the granulated sugar 1/4 teaspoon at a time until balanced.

How to serve roasted tomato salsa

This Spicy Roasted Tomato Salsa is the perfect appetizer to pair with nachos, wonton slicesor Grilled Pita Chips. You can also add it to my SCote Steak Tacos and Steak Street Tacos. Have some on the side when you have a picnic Grilled Ribeye Steak. If you like bowl dinners, please add this to mine Buffalo Chicken Quinoa Bowl or Sweet Potato and Black Bean Quinoa Bowls.

Store correctly

Serve straight from the refrigerator or at room temperature.

• refrigerator: Store in an airtight container or glass jar for up to 4 days. If it foams or bubbles, discard immediately.
• refrigerator: Transfer to freezer bags and freeze for up to 3 months. Thaw in the refrigerator overnight.

More salsa and dip recipes to try

print