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Roasted Tomato Salsa

Garden fresh tomatoes, onions, and jalapenos are charred before being pureed into a smokey, simple Restaurant-Style Roasted Tomato Salsa.

Course Appetizer
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Calories 17 kcal
Author Liz


  • 2 lbs. roma tomatoes (10-12) halved lengthwise
  • 6 unpeeled garlic cloves
  • 1 large onion (white or red) cut into 1/2-inch pieces
  • 2 jalapeno stemmed and halved (discard seeds to reduce heat)
  • 1/2 a bunch of cilantro
  • 1 Tbs. freshly squeezed lime juice
  • 2 tsp. kosher salt
  • 1/2 tsp. ground cumin


  1. Arrange a rack in the upper third of your oven. Preheat broiler.

  2. Arrange tomatoes and jalapeno on baking sheet, cut side down. Add unpeeled garlic and onion. Broil for 5-10 minutes, until vegetables are starting to char. (May need to cook a little longer if the rack wasn't close enough to the broiler.)

  3. Remove baking sheet from oven. Allow to cool for a few minutes, until garlic is cool enough to handle. Remove skin from garlic.
  4. Toss garlic, roasted vegetables, cilantro, lime juice, salt and cumin into a food processor. Pulse until desired consistency. Taste and season with additional lime juice or salt if needed.
  5. Transfer to a mason jar or other airtight container to chill until serving.

Recipe Notes

This recipe yields approximately 4 cups, or 16 1/4-cup servings.