This easy roasted salsa recipe is the perfect homemade mild salsa recipe with maximum flavor seeping through.
I was in middle school when a local non-chained Mexican restaurant opened in my town. I grew up in a small town in West Virginia that had three stop lights. The addition of a new restaurant was a big deal. Even now, it’s a staple in the town and a must visit place whenever I’m in town. It also started my love of salsa.
Now, we aren’t talking about salsa out of a jar. We are talking about real, fresh salsa. The freshness of newly cut tomatoes and jalapeños, with diced red onions and cilantro and garlic….oh my goodness…it’s the stuff I dream about. What really brings out all these flavors though is roasting the tomatoes and garlic before combining all the ingredients together. There’s just something amazing about the flavor the exudes from roasting these ingredients inside of your salsa.
How do I roast tomatoes for salsa?
For salsa, you want to start by using a variety of smaller tomatoes like cherry and roma. Beefsteak tomatoes don’t work as well in salsa because they don’t pack as much flavor. Cut the tomatoes in half. then toss with olive oil and fresh cracked salt and pepper. Then, place into a 400 degree preheated oven for 40-60 minutes. The tomatoes should be tender and shriveled. Smaller tomatoes like cherry tomatoes will take less time, while larger tomatoes will taken closer to an hour.
How to roast garlic for salsa?
For roasting garlic for salsa, you take off as much of the paper wrapper as you can. Then, using a sharp knife, cut along the entire top, exposing a portion of each clove. Drizzle with olive oil and wrap inside foil. Place in oven and cook for 45 minutes to an hour. Each clove should be easily pierced with a fork.
What can you do with salsa?
The possibilities are really endless in what you can do with your easy homemade roasted salsa recipe. Of course the first option is always to just drown chips in salsa. However, some other ways we personally enjoy salsa are:
- On top of scrambled or fried eggs
- On top of steaks
- Used as a dip for french fries
- On top of black bean burgers
- Mixed into rice
- On top of baked potatoes
Once you’ve made your easy roasted salsa recipe, you likely have someone around that wants it right away, but afterwards you may have a lot left over. Or maybe not! If you do though, you’ll want to store it in an air tight container. If you’d like to heat it up, feel free to do so at 30 second increments.
We truly believe the the roasted tomatoes and garlic in this recipe is what really makes it pop, and we hope you love it as much as we do! Enjoy!
- 4lbs mixed tomatoes, roasted (see Notes)
- 5 cloves garlic, roasted
- 1 red onion, roughly chopped
- 1-1 1/2 large jalapeños, cut in half, ribs and seeds removed
- 1 large handful cilantro, finely chopped
- 1 1/2 tsp cumin
- 1/2 tsp fresh cracked black pepper
- 1/2 tsp fresh cracked pink salt (more to taste)
- Juice from 1 lime
- Combine all ingredients into a high powered food processor.
- Blend until desired consistency is reached.
- Serve immediately or store in an air tight container in the fridge until ready to serve. Use within 10-14 days.
- To warm, place in a microwave safe bowl and heat for 30 second increments until desired temperature is reached.
This is a mild recipe. Feel free to leave the ribs and seeds of the jalapeño in your salsa if you like a little more heat. For tomatoes, we used a combination of roma, wild wonders (gourmet medley of yellow, red, and purple tomatoes) and campari tomatoes. This recipe may be cut in half for a smaller portion.
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