Roasted Tomato Jalapeño Salsa

Thomas Ainsworth

This bold and smoky Roasted Tomato Jalapeño Salsa offers a classic Mexican flavor profile with a modern, fire-roasted twist. Inspired by the traditional salsas served at roadside taco stands throughout Mexico, this salsa balances the sweetness of roasted tomatoes with the earthy heat of jalapeños and garlic. Perfect for a dip, topping, or marinade, it brings any dish to life with layers of depth and zing.

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Prep Time 15

Cook Time 25

Total Time 40

Course Sauce & Condiment

Cuisine Latin American / Caribbean

Servings bowls

Calories 20 kcal

Equipment

Sheet pan
Blender or food processor
Chef's Knife
Cutting board
Oven

Ingredients

6 medium Roma tomatoes ripe and firm, halved lengthwise
2 pieces jalapeño peppers left whole for roasting
4 cloves garlic left in skin
1 small yellow onion peeled and quartered
½ cup fresh cilantro chopped, leaves and tender stems
2 tablespoons fresh lime juice about 1 lime
1 teaspoon kosher salt or to taste

Instructions

Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or foil for easy cleanup.
Place halved tomatoes, whole jalapeños, garlic cloves (in skin), and quartered onions onto the sheet pan. Roast in the center of the oven for 20–25 minutes, turning once halfway, until vegetables are charred and softened. Tomatoes should blister and release juices, peppers will have blackened skins, and garlic will feel soft inside the skins.
Once roasted, remove from the oven and allow to cool slightly. Peel the garlic cloves and deseed jalapeños if less heat is desired.
Transfer all roasted vegetables to a blender or food processor. Add chopped cilantro, fresh lime juice, and salt. Pulse until desired consistency—smooth or chunky depending on preference. Taste and adjust salt or lime as needed.
Let salsa rest for 10–15 minutes before serving to allow flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

For a smokier flavor, substitute half of the tomatoes for fire-roasted canned tomatoes.
Add a pinch of ground cumin for warmth or a splash of apple cider vinegar for extra tang.
If using a blender, pulse gently to avoid over-blending—texture adds character!
Make it a day ahead to deepen the flavors overnight.

Nutrition

Calories: 20kcalCarbohydrates: 5gProtein: 1gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 392mgPotassium: 186mgFiber: 1gSugar: 2gVitamin A: 613IUVitamin C: 12mgCalcium: 14mgIron: 0.3mg

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