Spice up your taco night with this mouthwatering roasted tomato salsa recipe. Bursting with rich flavors and a hint of smokiness, this restaurant-style salsa is sure to elevate your Taco Tuesday.
Whether you’re a seasoned chef or a kitchen novice, follow this simple step-by-step guide to create the perfect blend of fresh ingredients and roasted goodness.
This roasted salsa recipe is sure to become a family favorite.
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This post is all about the best roasted tomato salsa recipe.
Ingredients for Roasted Tomato Salsa:
- 4-5 tomatoes Do not cut or core tomatoes until after you roast them
- 1-2 jalapeño peppers – ½ pepper if you prefer a mild salsa
- 1/2 white onion
- 2-3 garlic cloves – Do Not Peel until after you roast it
- 2 Tbs Avocado Oil
- Salt and black pepper
- 1/2 tsp cumin
- 1 bunch fresh cilantro (optional)
Instructions for Roasted Salsa:
- Drizzle oil on all ingredients
- place everything on a rack on a foil-lined rimmed baking sheet
- Broil for 5 minutes
- Once they begin to char on one side, turn them over to roast the other side.
- Once everything has a good char, remove the core from the tomatoes and peel the garlic
- Do not remove the charred pieces – this is where the roasted flavor comes from.
- Add roasted ingredients to a food processor and mix until you reach your desired consistency. If you prefer a chunkier salsa then just pulse 4 or 5 times.
- Add cumin (optional)
- Add salt and pepper to taste
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Q&A
What is roasted salsa made of?
Roasted salsa is made of ripe tomatoes, onions, garlic, and jalapeño peppers, all charred to perfection. These roasted vegetables are then blended with cilantro, lime juice, and seasonings, resulting in a tantalizing mix of smoky, zesty, and spicy flavors.
Is it better to roast or boil vegetables for salsa?
Roasting vegetables is preferred for salsa, as it brings out richer, smokier flavors by caramelizing sugars. Boiling may result in a slightly watered-down taste compared to the depth achieved through roasting.
How long does homemade roasted salsa last?
Homemade roasted salsa will last for 5-7 days in the refrigerator or 3-4 months in the freezer.
Can you freeze fresh roasted salsa?
Absolutely! Homemade roasted salsa can be frozen for up to 3 to 4 months. Ensure it’s fully cooled, store it in an airtight container, leaving space for expansion, and thaw in the refrigerator when needed.
I typically freeze my salsa in these Souper Cubes and then transfer them to a freezer bag.
How long does homemade roasted salsa last in the fridge?
Homemade roasted salsa will stay fresh in an air-tight container in the refrigerator for 5-7 days
Tips and Tricks
- Lower the oven rack to the middle position when broiling. This way the tomatoes don’t char too quickly and you’re left with burnt tomatoes that are still raw on the inside.
- Trim the stems of the peppers and tomatoes to keep them from burning
- Don’t remove the core of the tomatoes until after you broil them. This keeps the juices from escaping and evaporating during the broiling, resulting in a drier salsa.
- Check the oven frequently because the peppers and garlic will char faster than the tomatoes and onions. You will need to flip them earlier.
- You will be tempted to remove the skins of the tomatoes but don’t do it. That is where the flavor is.
- Be sure to cover your cookie sheet in aluminum foil for easy cleanup.
- Leave the papery skins on the garlic until after you broil them. This keeps the garlic from burning and allows it to soften on the inside.
- Everything will char at speeds. Once something is the char you are looking for, remove it from the cookie sheet and add it to the food processor. Return the rest of the vegetables to the oven to continue cooking.
- You want the vegetables to be charred on the outside and soft in the middle.
- I typically use jalapenos in this recipe but I always rost a few serrano peppers to use in my tableside guac each week.
- Homegrown fresh tomatoes are much juicer and in my opinion the best tomatoes for this recipe. So, grab a few pounds next time you’re at your local farmer’s market. You won’t regret it.
- I always roast 2 jalapenos. But I Start by adding only one jalapeno to the food processor. Taste the finished product and if you prefer a spicier salsa you can always add an additional jalapeno.
- You can use this same recipe to make a fire-roasted salsa instead. Just char the vegetables over an open flame instead of broiling them.
This post was all about the best homemade roasted tomato salsa.
Our favorite Mexican restaurant makes a salsa very similar to this and I have been trying to recreate it for years.
This ultimate roasted fresh tomato salsa recipe will make your taste buds do the happy dance. Trust me; it’s the secret sauce for taking your Mexican dishes, like those delicious burrito bowls, to a whole new level of yumminess.
Get ready to impress your taste buds with this flavor-packed salsa!
