Published:
May 30th 2022
by 
Last updated: Jul 6th 2025
This smoky and vibrant Roasted Tomato Salsa brings authentic Mexican flavor right to your kitchen. By roasting plum tomatoes, garlic, jalapeños, and onions until blistered and charred, this salsa delivers a bold, deep flavor that’s perfect for chips, tacos, bowls, or anything that needs a spicy, tangy upgrade.
To make this roasted tomato salsa, we roasted tomatoes, garlic, onions, and jalapeños until the tomato skins were blistered and charred. Next, we added them to a food processor and pulsed the vegetables into smaller pieces, so the salsa would still have some texture. We also added a bit of sugar to contrast the spicy flavor created by the jalapeños and a bit of lime juice to add an acidic taste. This roasted tomato salsa is perfect for dunking tortilla chips, so don't forget to get some to serve along with the salsa.
Roasted jalapeños can stain your hands—use gloves if sensitive
- Roasting adds deep flavor and natural sweetness
- Naturally vegan, gluten-free, low-fat, low-cholesterol, and low-fiber
- Quick to make with only 10 minutes of prep
- Perfect for snacks, entertaining, or meal prep
- Use Roma or plum tomatoes for the best texture (less water, fewer seeds)
- Broil until skins blister to maximize smoky flavor
- Pulse the salsa to your desired texture—chunky or smooth
- Pair with tortilla chips, grilled meats, or scrambled eggs
- Spoon over burrito bowls, nachos, or tacos
- Use as a base for Mexican soups or enchilada sauces
- Mild version: Remove jalapeño seeds or use a bell pepper instead
- More heat: Add an extra jalapeño or use a serrano pepper
- Tomatoes: Use fire-roasted canned tomatoes in a pinch
- No cilantro? Try fresh parsley or omit for a simpler version
- Refrigerate in an airtight container for up to 5 days
- Freeze in small containers for up to 2 months—thaw before using
- Use leftovers in taco fillings, marinades, or soups
- Plum Tomatoes – Roasted to concentrate flavor
- Jalapeño Pepper – Adds a gentle heat
- Onion & Garlic (unpeeled) – Roasted until caramelized
- Cilantro – Brings freshness and color
- Ground Cumin – Adds earthy depth
- Granulated Sugar – Balances acidity and heat
- Salt – Enhances all the flavors
- Fresh Lime Juice – Adds brightness
- Tortilla Chips (optional) – For serving
Should you cook tomatoes before making salsa?
You do not have to cook the tomatoes before making salsa. However, roasting the tomatoes intensifies their mildly sweet flavor and gives them a smoky flavor.
Can you leave tomato skins on for salsa?
You can leave the skins on the tomato when making salsa. As you will see below, the peel is left on the tomatoes. Nonetheless, some types of tomatoes have a tough peel that can become tough and develop a bitter flavor when cooked, so you may need to peel the tomatoes if you are not using plum or Roma tomatoes.
Which type of tomato is best for salsa?
Roma tomatoes are the best tomato for salsa. They are firm, fleshy, have less water, less gel, and fewer seeds. Therefore, your salsa won't be watery after 30 minutes. Nevertheless, you can use any tomato you prefer.
Can I skip the sugar?
Yes—but a little sugar helps balance the spice and acidity, especially if your tomatoes are very tangy.
Is this salsa freezer-friendly?
Absolutely. Store in small portions and defrost as needed.
Time & Serves
Ingredients
6 large Plum Tomatoes, cut in half lengthwise
1 Jalapeño Pepper
1 large Onion, quartered
4 unpeeled Garlic cloves
3/4 cup Cilantro, stem included
1/2 teaspoon Ground Cumin
1 teaspoon Granulated White Sugar
1 teaspoon Fine Salt
1 tablespoon Fresh Lime Juice
2 cups Tortilla Chips (optional)
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