This smoky, flavorful roasted tomato salsa is made with fresh ingredients and just the right kick of heat. Whether you’re scooping it with chips or layering it into tacos, it’s a guaranteed crowd-pleaser.

Ingredients

2 pounds Roma tomatoes, halved lengthwise
6 garlic cloves, unpeeled
1 chipotle chile in adobo sauce
1 large white onion, peeled and sliced into ½-inch rounds
1 large jalapeño, cored* and halved
1 large handful fresh cilantro
1 tablespoon freshly squeezed lime juice
1 teaspoon fine sea salt
½ teaspoon ground cumin

*To reduce the heat, remove the seeds and ribs from the jalapeño before roasting.

Instructions

Preheat the Broiler
Set your oven’s broiler to high.
Prepare the Vegetables
Arrange the tomatoes (skin side up), garlic cloves, onion slices, and jalapeño (skin side up) in a single layer on a large baking sheet.
Roast Until Charred
Broil for 6–8 minutes, or until the tomatoes and jalapeños are nicely blistered and blackened on top.
Peel Garlic and Blend
Remove the baking sheet from the oven. Let cool slightly, then peel the roasted garlic. Transfer the roasted tomatoes, garlic, onion, and jalapeño to a food processor or blender.
Add Remaining Ingredients
Add the chipotle chile, cilantro, lime juice, salt, and cumin. Blend until smooth.

You can also refrigerate the roasted veggies before blending, if you prefer a chilled salsa.

Taste and Adjust
Taste the salsa and adjust seasoning with more lime juice or salt, if needed.
Serve or Store
Serve immediately, or refrigerate in a sealed container for up to 3 days.

Why You’ll Love This Recipe

Incredible depth of flavor from roasting the vegetables
Customizable heat level thanks to jalapeño and chipotle
Simple, fresh ingredients with no preservatives
Blender or food processor friendly – ready in minutes
Versatile – perfect for dipping, drizzling, or layering

Tips

Use ripe tomatoes for maximum flavor. Roma tomatoes are ideal due to their low moisture content.
Watch closely while broiling – the difference between charred and burned happens fast.
Let roasted veggies cool slightly before blending to avoid steam pressure in your blender.
Use gloves when handling jalapeños to avoid skin irritation.

Variations and Substitutions

Spice it up – Add a second jalapeño or another chipotle for extra heat.
Go mild – Skip the chipotle and use half a jalapeño for a gentler flavor.
Add tomatoes raw – For a fresher, more pico de gallo–like flavor, skip roasting the tomatoes.
Switch herbs – Try parsley or green onions if you’re out of cilantro.
Citrus twist – Use lemon juice instead of lime for a different acidity.

FAQs

Can I use canned tomatoes instead of fresh?
Yes, in a pinch. Use whole peeled tomatoes, but keep in mind you’ll miss out on the smoky flavor from roasting.

How spicy is this salsa?
Moderate. You can easily make it milder by reducing or removing the chipotle or jalapeño, or spicier by adding more.

How long will this salsa last?
Stored in an airtight container in the fridge, it keeps well for up to 3 days.

Can I freeze it?
Yes! Freeze for up to 3 months. Defrost in the fridge and give it a quick blend or stir before serving.

Serving

Serve with tortilla chips as a snack or appetizer
Spoon over grilled meats or roasted vegetables
Layer into burritos, tacos, or quesadillas
Swirl into scrambled eggs or omelets for a bold breakfast
Use as a base for Mexican-style soups or sauces

Suggestions

Pair with homemade guacamole and chips for a killer combo
Make a double batch for parties or meal prep
Stir into rice or beans for added flavor
Drizzle over nachos or loaded fries
Serve alongside grilled corn, tamales, or empanadas