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Roasted Tomato Salsa

There’s no need to buy jarred salsa when you can quickly whip up a batch of this delicious, easy roasted tomato salsa. Made with simple ingredients that are roasted to enhance their flavor, this salsa will definitely become your new favorite. The recipe takes only a few minutes to prepare and can be stored in an airtight container in the refrigerator for weeks. If you prefer a more mild salsa, I encourage you to remove the seeds and ribs from the serrano chile. This salsa makes a great dip for chips, or a delicious topping for tacos and fajitas. Enjoy!


Roasted Tomato Salsa

Makes 1.5 cups


  • 1 Tablespoon avocado oil (olive oil works, too)

  • 3 Roma tomatoes, quartered

  • ½ medium yellow onion, diced into large chunks

  • 1 serrano chile, quartered

  • Salt and freshly ground black pepper

  • 1 lime, juiced

  • 2 Tbsp cilantro leaves, chopped


Preheat the oven to 400° F. Place tomatoes, onions, and ½ of the serrano chile on a baking sheet, drizzle with 1 Tbsp. olive oil, and sprinkle with salt and pepper. Roast until tomatoes pop and release their juices, about 30 minutes.

Transfer the roasted tomatoes, onions, serranos, and all the tomato juices to a food processor or blender. Add the remaining ½ serrano chile and lime juice. Process until smooth. Add the cilantro and pulse a few times. Season to taste with salt and pepper. Transfer to a bowl and serve.

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