Roasted tomato salsa (salsa roja) with jalapeno combines charred tomatoes, onion, garlic, and spicy peppers to create an intense, smoky salsa that Mexican food lovers will crave! Scoop it up with chips or use it to top tacos, enchiladas, or fajitas.
Garden-fresh tomatoes make delicious salsa, but this roasted tomato salsa can make even so-so tomatoes amazing. Roasting deepens the tomato flavor and mellows the onion and garlic, taking this salsa to Flavor Town.
Make this roasted tomato salsa with Quick Skillet Chicken Fajitas and Southwest Jalapeno Ranch Pasta Salad and you'll be in el paraiso!
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Ingredients for Roasted Tomato Salsa Roja
- tomatoes
- yellow onion
- garlic
- jalapenos
- lime juice
- olive oil
- cilantro
- cumin
- salt
- pepper
See recipe card for quantities.
How to Make Roasted Tomato Salsa Roja
Making this salsa is super simple--just chop, roast, and blend.
Preheat oven to 350 F. Halve and core the tomatoes.
Cut off the stem of the jalapeno, halve, and remove the ribs and seeds if desired. If you like a spicier salsa, leave the seeds in.
Quarter the onion and remove papery outer layer.
Cut the entire head of garlic in half.
Cover a baking sheet with aluminum foil for easier cleanup. Toss the tomatoes, onion, garlic, and jalapeno with 2 tablespoons olive oil and place on prepared baking sheet.
Roast in 350-degree oven for 1 hour. Remove from oven and turn the broiler on high. Return the baking sheet to oven for 5-7 minutes, until the vegetables are lightly charred. A little char adds flavor to the salsa!
While the tomatoes, onion, garlic, and jalapeno are roasting, coarsely chop the cilantro and juice the lime.
Allow the roasted vegetables to cool for 15-20 minutes. Remove the roasted garlic cloves from the papery outer layer. Place all ingredients into the blender or food processor. If they won't all fit, blend half of the ingredients together at a time and then combine.
Blend or process until desired consistency is reached. I like a smooth restaurant-style salsa, so I blended until no chunks were left.
Serve immediately or store in the fridge up to 7 days. The flavors get even better after being stored for a day or two!
Substitutions
- Fresh tomatoes - The great thing about roasting is it can make even "meh" tomatoes into delicious salsa. If you need to use canned tomatoes, drain any juice before roasting and use about 3-½ cups to equal 6 medium tomatoes.
- Yellow onion - White or red onion can be substituted without a major change in flavor.
- Jalapenos - Serrano or habanero peppers will make this salsa even spicier.
- Olive oil - Substitute any neutral-tasting oil.
Variations
- Less spicy - To make the salsa less spicy, use ½ to 1 jalapeno and don't include any of the seeds.
- More spicy - Use all of the jalapeno seeds or add an extra jalapeno, or add ½ teaspoon or more of cayenne pepper. You can also substitute serrano or habanero peppers for the jalapeno to increase the spice level.
Equipment
A good blender or food processor is necessary to make this salsa.
Storage
Store in a covered container in the fridge for up to 7 days. The longer the salsa is stored the more intense the flavors will be.
Best Ways to Eat Salsa
You will want to eat this roasted tomato salsa with a spoon and put it on everything! Whip some up for your next fiesta to serve with tortilla chips or use it as a topping for tacos, enchiladas, or fajitas.
Related
Looking for other recipes like this? Try these:
Roasted Tomato Salsa Roja with Jalapeno
Ingredients
- 6 medium tomatoes
- 2 jalapeno peppers
- 1 medium yellow onion
- 1 head garlic
- 2 tablespoons olive oil
- ½ cup cilantro
- 1 lime juiced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
Instructions
- Preheat oven to 350 F. Halve and core tomatoes. Stem jalapenos, halve, and remove seeds if desired. Quarter the onion and remove papery outer layer. Cut the entire head of garlic in half.
- Cover a baking sheet with aluminum foil for easier cleanup. Toss the tomatoes, jalapenos, onion, and garlic with 2 tablespoons olive oil and place on the baking sheet.
- Bake vegetables and tomatoes for 1 hour. Remove from oven and turn the broiler on high. Return vegetables and tomatoes to the oven for 5-7 minutes or until lightly charred. Remove and allow to cool for 15-20 minutes.
- While the tomatoes and vegetables are roasting, coarsely chop the cilantro and juice the lime.
- Remove garlic cloves from papery outer covering and discard covering. Place tomatoes, onion, jalapenos, garlic cloves, lime juice, cilantro, cumin, salt, and pepper in blender or food processor and blend or process until everything is well combined and desired consistency is reached.
- Serve immediately or store in covered container in refrigerator.
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