Homemade Roasted Tomato and Jalapeño Salsa Recipe
A vibrant and flavorful homemade salsa recipe featuring roasted vegetables for a smoky depth, blended with fresh herbs and spices. Perfect for serving with tortilla chips as a delicious appetizer or snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: About 2 cups 1x
- Category: Sauce
- Method: Roasting and Blending
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Roasted Vegetables
- 1 white onion, quartered
- 2 jalapeños, stems removed, halved lengthwise
- 2 cups cherry tomatoes, halved
- 1 Tbsp. extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Salsa Base
- 3 beefsteak or heirloom tomatoes, quartered
- 3 cloves garlic
- 1/2 cup fresh cilantro leaves
- Juice of 1 lime
- 1/2 tsp. ground cumin
- Pinch of crushed red pepper flakes
Serving
- Tortilla chips, for serving
Instructions
- Roast the Vegetables: Preheat the oven to 400°F (200°C). On a large baking sheet, toss the quartered white onion, halved jalapeños, halved cherry tomatoes, and olive oil. Season everything with kosher salt and freshly ground black pepper to taste. Roast the vegetables in the oven until they are slightly charred and softened, approximately 20 minutes.
- Prepare the Salsa Mixture: Transfer the roasted vegetables to a food processor. Add the quartered beefsteak or heirloom tomatoes, garlic cloves, fresh cilantro leaves, lime juice, ground cumin, and a pinch of crushed red pepper flakes. Season again with salt and black pepper to taste. Pulse the mixture several times until it reaches a mostly blended but slightly chunky consistency, maintaining some texture in the salsa.
- Serve: Transfer the fresh homemade salsa to a serving bowl. Serve immediately alongside tortilla chips for dipping, or refrigerate to allow flavors to meld further before serving.
Notes
- Roasting the vegetables adds a nice smoky flavor that enhances the overall taste of the salsa.
- Adjust the jalapeño quantity or remove seeds for less heat.
- For a smoother salsa, process for longer; for chunkier, pulse less.
- This salsa is best enjoyed fresh but can be stored in the fridge for up to 3 days.
- Lime juice not only adds flavor but also helps preserve the color of the tomatoes.
Keywords: homemade salsa, roasted salsa, Mexican salsa, fresh salsa recipe, healthy salsa, chip dip
