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Roasted Tomato Salsa Recipe

Prep Time 5 minutes
Cook Time 6 minutes
Servings 4 people


  • 2 lbs. Roma tomatoes
  • 1 white onion diced
  • 5 garlic cloves unpeeled
  • 1 chipotle in adobo sauce
  • 1 jalapeno deseeded and halved
  • 1 tbsp lemon juice
  • 1 cup fresh cilantro
  • ½ tsp cumin
  • salt to taste


  • Step 1: Start by washing the tomatoes. Remove the crown and let them dry. Using a sharp knife, cut them in half lengthwise. You can remove the seeds from the tomatoes using a sharp knife. However, it is a personal preference. I like to remove the seeds, but you can totally skip doing so.
  • Step 2: Place the tomatoes on a baking tray in such a way that the skin side faces upwards once you arrange the tomatoes; next, place the unpeeled garlic. Also, place halved and de-cored jalapeno skin side up just like the tomatoes.
  • Step 3: Place the baking tray in a broiler/oven and broil for 7 minutes at high temperature until you start seeing blisters on the tomatoes and jalapeno. Don’t worry if you see the vegetables start to blacken. A little color won’t do any harm. You can also roast it in the oven at 400 degrees Fahrenheit for 30 minutes.
  • Step 4: Once done, take the baking tray out of the oven and let it cool down a bit. Discard the garlic skin and place all the roasted vegetables in a food processor bowl or blender. Add lemon juice, salt, cumin, onion, chipotle, and cilantro.
  • Step 5: Process at high speed until you get the consistency you desire. Blend less for chunky salsa.