One of the tastiest and simplest Mexican-inspired recipes you’ll ever attempt is this smoky roasted tomato salsa. With tortilla chips, it is delicious.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 24 |
| Yield: | 3 cups |
Ingredients
- 12 roma (plum) tomatoes
- 1 small onion, quartered
- 2 cloves garlic, unpeeled
- 1 jalapeno chile pepper
- 1 ½ tablespoons olive oil
- ¼ cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- ¼ teaspoon salt
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Place tomatoes, onion, garlic, and jalapeño in a medium baking dish; drizzle with olive oil.
- Broil, checking often, until the vegetables are charred, about 5 to 10 minutes. Remove vegetables from heat. Remove and discard tomato cores, jalapeño stem, and garlic skins.
- Transfer charred vegetables into a food processor; process until coarsely chopped. Transfer into a medium bowl; stir in cilantro, lime juice, cumin, and salt.
Reviews
Used 3 jalapeños, a whole garlic head, 1 TBSP cumin powder and 1 TSP salt as others recommended and this came out fantastic! Roasting really brought out ALL the flavors. Seeding and de-veining 2 of the peppers and leaving the last one alone gave about a medium heat. Best $9 I’ve spent in a while – gave me 3 16-oz jars of seriously upgraded salsa.
I have made this a number of times and now the Roma tomatoes are in season I bought a 10 pound box! I smoke the tomatoes on our green eggs (and sometimes the jalapeño and onions) and finish it in a water bath for 5-10 minutes so it is shelf stable. A big success in our household…i too add extra garlic and jalapenos!
Delicious. I’m Mexican grew up eating salsa. Knew I wanted to find a roasted salsa recipe like my grandmother used to make. This was delicious with a few tweaks to make it a traditional roasted salsa. I added 3 jalapeños Mexican dishes use cumin in cooked dishes and SPARINGLY and so I did not use the cumin or the lime. Love lime in my raw salsas like pico. Still a great recipe.
Good. I grilled Veggies outside and added a poblano.
This was delicious and flexible. I added different peppers and extra garlic!
Yes, I made it. But, it’s pretty weak as far as Salsa’s go. Tasty, I guess, but weak. I used 3 larger sized Jalapeno peppers. Took the seeds out of 2, left the seeds in the 3rd. It won’t burn you’re lips off I promise. For Salt & Cumin…use Tablespoons instead of Teaspoons. Use a Large Onion. Use a Bulb of Garlic…not 2 Cloves. Geez…Come on man. No need to discard the center of the Tomatoes…the chop up in a food processor just fine. Here in Nevada the original would qualify as water. Even my variation in someplace like Texas would be a weak-kneed Sister of true Salsa. Make and enjoy… 🙂
This is a great recipe. I just used the tomatoes from my backyard and used more of everything, but used same ingredients as suggested on recipe Thank you so much.
Used this delicious salsa recipe to top my chimichanga. Oh yeah, it’s good on chips too.
I like the recipe and has the right flavors for me but as I get older, just can’t do hot anymore. It was pretty hot and will probably dump it and start over with an Aneheim or seeded Jalepeno.
I made this a couple day ago to go with the sheet pan shrimp fajitas recipe on this site and it was wonderful! I have been making fresh salsa about every two weeks for the last 34 years. My husband loves spicy salsa! This was a great change from my usual salsa. Since my husband does love spicy hot salsa I did change things a bit, I used three jalapeños ( the ones I have been getting have a very mild heat, I should have used a Serrano chili), I also used 3 cloves of garlic, a small sweet onion, 7 large beefsteak tomatoes. After charing the veggies I took the skin off the tomatoes that had loosened up enough to pull free easily, plus the jalapeños skin came off nicely. I had skinned the garlic before roasting so it was nicely roasted. I added all to the food processor and then added the other ingredients and pulsed until it was to the desired consistency. I had to make him my regular salsa a few days later so this won’t be taking its place but it was a nice change.
Did the recipe exactly as it called for and yuk! I’ve had better store bought. Wasted money on this one. Will stick with my Ol Gringo Salsa from New Mexico. It is worth the shipping charges for a good quality tasting salsa ..sorry to whoever came up with this one.
Very good roasted salsa. I will definitely be making it again. It was a bit time consuming, but easier than chopping all the veggies before making salsa.
I’ve made this twice, and it’s good, no matter how I tweak it. I’ve used a variety of kinds of tomatoes and peppers, and differing amounts of onion, and the flavor never disappoints. The broiling adds a nuance that I’ve never found in another homemade salsa.
So, it was pretty mild without the seeds, and since I didn’t want seeds in mine, I did the following, I doubled the jalapeno peppers, added a red chili pepper (flavor booster) and a finger hot pepper, added three rings of pineapple, removed the cumin as I wanted this all fresh produce flavors and now it tingles the lips very nicely. Kept the skins on all of the roasted produce and I have to say this is a very nice flavor mix.
Tasty salsa. I used a total of 4 Serrano Chiles because we like it on the spicy side. Needs a little more salt, some cumin and some black pepper.
This was ok but not really worth the amount of work. We found it to be bland also … and my jalapenos were not very hot.
added corn and black beans, was great!
This was so smokey and delicious! I did not remove any skins. I wanted a distinct smokey flavor and it really delivered. It was a bit more on the sweet than hot side but my boyfriend loved it and I will definitely be making it again. Next time I may add another jalapeno pepper or two.
This is much easier to make than my usual recipe! Nice to have an alternative to a more time consuming recipe. Very nice taste.
Great recipe. I used both jalapeno and poblano peppers, cut everything in half lengthwise, scooped out the seeds and broiled them skin side up. Chopped them with a knife. Great flavors, and it’s easy to regulate the heat by managing the type and number of Chile peppers used.
DELICIOUSS!! I used avacado oil instead and it added a nice flavor. I Added a habernro pepper and 2 jalapeños. Just the right amount of hot and still plenty of flavor. All were broiled for 10min then blended. Smooth yet nice crunch of peppers and onions.