Roasted Tomato Salsa, photo by Jennifer RicePhoto by Jennifer Rice

Roasted Tomato Salsa

Cuisine: Mexican
Prep Time: 20 min
Cook Time: 10 min
Servings: 4 people

This roasted tomato salsa is possibly my favorite dip! The flavors are smoky and rich; when I serve them with fresh tortilla chips and extra jalapeños, I am pretty much set for dinner .

When we have family BBQs, this roasted tomato salsa is always requested and served as a topping for the burgers and grilled eggplant . And at the end of the day it's always gone; I've yet to have any leftovers!

This roasted salsa can also be made with cherry tomatoes if you have the patience. I had a cherry tomato overflow from my garden and used them for this recipe, and it turned out amazing.


  • 2 pounds cherry tomatoes halved
  • 6 cloves garlic unpeeled
  • 1 cup fresh cilantro roughly chopped
  • 1 large white onion cut into quarters
  • 1 tablespoon fresh lime
  • 1 teaspoon cumin
  • 1 pinch salt to taste
  • 1 pinch black ground pepper to taste
  • 2 large jalapeños stemmed and cut in half
  • 1 large red pepper seeded and sliced into strips


  1. Preheat broiler to high.
  2. Place tomatoes, onions, red peppers and jalapeños on a baking sheet skin side up.
  3. Broil for 5- 10 min until skin is blistering and blackening.
  4. Remove from oven and peel the skin from the garlic.
  5. Place all ingredients (except for the cilantro) in food processor and blast to your desired consistency.
  6. Add the cilantro when serving.

Chef Notes

  You can also use Roma tomatoes instead of cherry tomatoes.

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