Oven-Roasted Tomato Salsa

This easy Oven-Roasted Tomato Salsa is a flavorful dip made with roasted tomatoes, onions, garlic and jalapeños. Serve it with your favorite tortilla chips and guacamole for the ultimate appetizer!

Key Ingredients

• Tomatoes: I opt for Roma tomatoes because they are not too watery and won't water down the salsa.
• Onion: I prefer using a white onion for this salsa but a yellow or red onion would work too.
• Jalapeños: this recipe has just a slight kick. You can remove the seeds for a milder flavor or double the jalapeño for extra spice.
• Garlic: smash the garlic before roasting it with the other veggies.
• Cilantro: the cilantro adds a delicious freshness to the salsa.
• Lime Juice: for a little acid!

Making roasted salsa

You start by giving those essential salsa veggies a rough chop then throwing them in the oven to bake. Then you turn the broiler on high and get that beautiful black color before transferring to the food processor.

Prep ahead and storage tips

Once the salsa is made you can serve it immediately while it is still warm, or you can refrigerate it and serve up to 3 days later.

What to serve this salsa with

• Guacamole
• Ground Chicken Enchiladas
• Guava Margaritas

I hope you enjoy this oven-roasted tomato salsa and please let me know what you think!

📖 Recipe

Oven-Roasted Tomato Salsa

Homemade oven roasted tomato salsa with onions and jalapeños.

5 from 2 votes

Print Pin Rate

Course: Appetizer

Cuisine: Mexican

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 6 people

Author: Caitlin Charlton

Ingredients

• 5 Roma tomatoes quartered
• 1 white onion quartered
• 1 jalapeño pepper halved
• 4 garlic cloves smashed
• 1 tablespoon olive oil
• 1 cup cilantro
• 2 tablespoon lime juice about 1 lime
• 1 tablespoon salt

Instructions

• Preheat oven to 400° F.
• Arrange tomatoes, onion, jalapeño, and garlic on a sheet pan. Toss with olive oil.
• Bake for 10 minutes then turn the broiler on high. Broil for 5 minutes, or until veggies begin to blacken.
• Transfer roasted veggies to a food processor along with cilantro, lime juice, and salt. Pulse until just combined, about 5 seconds.
• Serve with your favorite tortilla chips or refrigerate in an airtight container up to 3 days.

Notes

If you do not have a food processor, you can use a blender. Blending time may vary. If your blender is not heat resistant, let roasted veggies cool before blending.

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