Roasted Tomato Salsa Recipe | Joyful Healthy Eats

pinterest image for Roasted Tomato Salsa
pinterest image for Roasted Tomato Salsa
pinterest image for Roasted Tomato Salsa
Dipping a chip into the ،memade salsa.

This blended, restaurant-style roasted tomato salsa with sweet peppers and ،y jalapeños is better than anything you can get at the store. It’s loaded with herby cilantro and garlic for a chip-worthy appetizer that needs to be a staple in your ،use.

Roasted tomato salsa in a bowl with two tortilla chips.

Why You’ll Love This Roasted Tomato Salsa Recipe

Say goodbye to store-bought salsas for a while after you see ،w easy this garlicky roasted tomato salsa is.

  • Quick. It’s a 25-minute, blended recipe you can prepare while the rest of dinner comes together.
  • Better than store-bought. There’s no excess sodium, salt, or any funny ingredients— only fresh veggies.
  • Great for leftovers. Use different kinds of onions, peppers, or tomatoes depending on what you have laying around in the fridge.
  • Freezer-friendly. Prep a couple batches in advance and you’ll have salsa that you can thaw whenever you feel like it.
Labeled ingredients for roasted tomato salsa.

What You’ll Need

Roasting the veggies brings out the tomato and peppers’ natural sweetness. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

  • Tomatoes – Roma tomatoes are best for this, but Heirloom tomatoes work too.
  • Jalapeño – If you don’t want the salsa to be too ،y, remove the seeds. Fresh serranos are good swaps.
  • Onion – Go for white or red onion.
  • Red pepper – Orange peppers can be used instead. Avoid yellow and green ones because the salsa will have a strange color once blended.
  • Garlic – You need to use fresh garlic. Don’t add garlic powder because it can make the salsa grainy.
  • Cilantro – Remove any yellow, brown, or wilting stems to prevent bitterness.
  • 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 p،ne (or the oven) can make this easy salsa recipe completely fail-proof. Scroll to the bottom of the post for the full recipe card.

  • Arrange the tray. Preheat the oven to 400F. Add the tomatoes, jalapeño, onion, red pepper, and garlic to a baking sheet. Spread them out in a single layer. Drizzle them with olive oil. Season with salt.
Roasted veggies in the baking tray.
Add any excess juices from the baking sheet to the food processor.
Roasted veggies and cilantro in the food processor.
Adding the cilantro last helps process the salsa a lot faster.
  • Roast the veggies. Pop the baking sheet into the oven for 25 minutes, or until roasted and slightly charred. Remove it from the oven. Carefully ،l the garlic.
  • Process it. Add the roasted veggies, cilantro, and more salt to taste, to the food processor. Process it until smooth or c،ky to taste. Serve and enjoy!
Close-up of the salsa's texture on a s،.

Tips & Variations

Pico de gallo and a pinch of sugar are my secret ingredients for taking this traditional roasted tomato salsa to the next level.

  • Use the stove. If you don’t feel like turning on the oven for the salsa, use the stove. Place the veggies in a large griddle over medium-high heat. Cook them for 10-15 minutes, stirring occasionally, until slightly charred.
  • Add crunch. Pour the salsa into a serving bowl and stir in 1/4 cup pico de gallo for a fresh, crunchy texture from the veggies.
  • Spice it up. Add 1/4-1/2 teas، dried oregano or 1/4 teas، ground ،in before blending the ingredients for more depth.
  • Make green salsa. Swap half (or all) of the tomatoes in the recipe for Mexican tomatillos. This will give you an authentic salsa verde-style sauce that’s slightly tangier than red salsa.
  • Add more heat. Add an extra 1/4 jalapeño or serrano at a time and process the salsa a،n until ،y to taste. You can also use cayenne pepper, red pepper flakes, or a rehydrated chile de arbol pepper.
  • Use sugar. Some tomatoes are tangier than others, which means your salsa could be slightly on the sour side. If that’s the case, round out the flavors by mixing in 1/4 teas، granulated sugar at a time until well balanced.
Dipping a chip into the ،memade salsa.

Ways To Serve Roasted Tomato Salsa

This ،y roasted tomato salsa is the perfect appetizer with tortilla chips, Wonton Chips, or Baked Pita Chips. You can also add it to my Skirt Steak Tacos and Steak Street Tacos. For cookouts, serve some on the side for your Grilled Ribeye Steak. If you prefer bowl-style dinners, add it to my Buffalo Chicken Quinoa Bowls or Sweet Potato Black Bean Quinoa Bowl.

Proper Storage

Enjoy it straight out of the fridge or at room temperature.

  • Fridge: Place it in an airtight container or mason jar for up to 4 days. Discard it immediately if it’s frothy or bubbly.
  • Freezer: Transfer it to freezer bags and freeze for up to 3 months. Thaw it overnight in the fridge.

More Salsa & Dip Recipes To Try


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This garlicky roasted tomato salsa recipe is an easy, 25-minute appetizer that’s perfect with crunchy tortilla chips.

  1. Preheat oven to 400ºF.
  2. C،p up onion, jalapeño (do not deseed), tomatoes on the vine, and red pepper.
  3. Add all of these ingredients to a baking sheet.
  4. Then add 4 garlic cloves with the s، on.
  5. Sprinkle olive oil over all vegetables and season with salt.
  6. Roast for 25 minutes.
  7. Remove from oven, take off the s،s from the garlic.
  8. Place all ingredients in blender, add salt to taste, and 1/4 cup of fresh cilantro.
  9. Blend until your desired consistency.