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Roasted Tomato Salsa

This roasted tomato salsa is made by charring tomatoes and peppers to develop a smoky depth, then blending with onions and herbs for a vibrant, chunky texture. The roasting process enhances sweetness and adds a complex smoky flavor, resulting in a flavorful, rustic condiment.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium tomatoes preferably cherry or heirloom for extra flavor
  • 1 yellow onion preferably a sweet or yellow onion
  • 2 cloves garlic minced
  • 1 jalapeño jalapeño pepper optional, for heat
  • 2 tablespoons olive oil for roasting
  • 1 bunch cilantro chopped, for freshness
  • to taste salt adjust after blending
  • to taste pepper optional, for seasoning

Equipment

  • Baking sheet
  • Blender or food processor
  • Tongs
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 425°F (220°C). Place the tomatoes, sliced onion, and jalapeño on a baking sheet, drizzling with olive oil to help them caramelize and develop flavor. Roast for about 15-20 minutes until the tomatoes are roasted and slightly charred, the onion is softened, and the jalapeño is charred for extra smoky flavor.
  2. Remove the baking sheet from the oven and let the vegetables cool slightly. Use tongs to transfer the roasted tomatoes, onion, and jalapeño into a blender or food processor.
  3. Add the minced garlic, chopped cilantro, and a pinch of salt and pepper to the blender. Blend briefly until the ingredients are combined but still retain some texture, about 10-15 seconds.
  4. Taste the salsa and adjust the seasoning with more salt, pepper, or cilantro if desired. If you prefer a smoother salsa, blend a bit longer; for chunkier texture, pulse briefly.
  5. Transfer the salsa to a bowl and serve immediately for the freshest flavor, or refrigerate for up to a day to let the smoky notes deepen. Enjoy it with chips, tacos, or grilled dishes.

Notes

For extra smokiness, char the tomatoes directly over a gas flame or grill. Adjust the heat level with more or less jalapeño according to taste.