This Roasted Tomato Dip is easy to prepare and is just as good as what you would find in your favorite Mexican restaurant. It contains roasted tomatoes, jalapenos, garlic, onions, and cilantro. The finest flavor of tomatoes comes out when they are roasted in the oven, and the slight charring that results on the roasted vegetables gives them a fire-roasted flavor.

Make a big batch of roasted tomato salsa using seasonal tomatoes. Because of the charring and roasting process, the tomatoes are spicy, aromatic, and flavorful. This is truly addictive stuff, and I’m sure you’ll want to come back for more.

A large bowl of dipping sauce, a ton of fries, and Netflix are my ideal weekend activities. Additionally, making this restaurant-quality salsa doesn’t require a lot of time, which is why I do it so frequently. At gatherings with our pals, it is very popular.

Roasted red popper dip in a white bowl on wooden background

You’ll Love This Salsa?

  • It’s SO simple! It only takes a few minutes to prepare your vegetables for the oven and only the onion needs to be peeled. Then, let the oven do its thing, giving your summer veggies a delicious charred flavor. You can make a salsa that rivals served at upscale restaurants by giving some fresh cilantro and lime juice a fast whirl in the blender.
  • It has a tonne of flavor! Even though it contains only a few basic ingredients, this salsa proves that sometimes less is more. This roasted tomato salsa recipe’s simple flavors are boosted by just a few essential seasonings and fresh herbs.
  • It’s the ideal method to infuse your favorite Mexican dishes! such as Shredded Chicken Tacos, Easy Ground Beef Flautas, and Crispy Vegetarian Black Bean Tacos, with tons of flavor. Taco Tuesday is elevated by homemade salsa because it adds tons of flavor with little effort.

Ingredients I Used

The ingredients in this recipe are very simple and pure, which is one of its finest qualities.  We’re talking about real food, not from a can or food made with chemicals.  In reality, if you have a summer garden, you might already have a lot of these at your disposal.

To make this homemade salsa, you will need:

  • Tomatoes: Roma tomatoes or any other type of tomato will do.
  • Red onion: White onions also work well and are a wonderful alternative to yellow onions.
  • Garlic: For the salsa to taste robust and nutty, raw garlic cloves must be roasted. Garlic powder can be used instead, but it won’t have the same flavor impact as fresh garlic.
  • Jalapeno peppers: If you prefer a spicier salsa, you can substitute serrano chiles for these.
  • Fresh cilantro: use 1 bunch of fresh cilantro, washed and chopped.
  • Fresh lime juice: Fresh lime juice from a squeezer is necessary. It not only gives this salsa a zesty lemon flavor boost, but it also keeps the salsa from deteriorating and changing color.
  • Salt: Add salt to flavor. One tablespoon of pure sea salt is added.
  • Olive oil: Make use of extra virgin olive oil.

How To Make Roasted Tomato Salsa?

For The Oven

  1. Preheat your oven to 425°F (220°C).
  2. Rinse the tomatoes, red onion, and jalapeno peppers. Cut the tomatoes into quarters, peel and quarter the red onion, and remove the stems from the jalapeno peppers. For a milder salsa, remove the seeds and membranes from the jalapeno peppers.
  3. Arrange the tomatoes, red onion, jalapeno peppers, and unpeeled garlic cloves on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and toss gently to coat.
  4. Roast the vegetables in the preheated oven for 20-25 minutes, or until the tomatoes are soft and slightly charred. Keep an eye on the garlic cloves to prevent burning; they may need to be removed earlier.
  5. Remove the baking sheet from the oven and let the vegetables cool slightly. Carefully peel the roasted garlic cloves.
  6. In a food processor or blender, combine the roasted tomatoes, red onion, jalapeno peppers, and garlic cloves. Pulse until the mixture reaches your desired consistency, from chunky to smooth.
  7. Transfer the salsa to a bowl and stir in the chopped fresh cilantro, fresh lime juice, and the remaining 1 tablespoon of olive oil. Season with salt to taste.
  8. Let the salsa sit for at least 30 minutes at room temperature to allow the flavors to meld. For best results, cover and refrigerate for a few hours or overnight before serving.

For The Gas Stove

  1. Preheat a gas stove top flame to medium-high heat. Place the tomatoes directly on the flame, turning occasionally with tongs, until the skin is charred on all sides. This should take about 5-7 minutes.
  2. Remove the tomatoes from the heat and allow them to cool for a few minutes. Once cool enough to handle.
  3. Char garlic, jalapeños, and onion.
  4. Add the chopped cilantro, lime juice, olive oil, and salt and to taste. Mix everything together with the charred veggies in a blender until well combined.
  5. Serve the tomato salsa dip immediately with tortilla chips, or use it as a topping for tacos, burritos, or any other dish that could use a little extra flavor and spice.
  6. Serve your roasted tomato salsa with tortilla chips, tacos, or as an accompaniment to your favorite Mexican dishes. Enjoy!

To Serve

Roasted salsa can be served in so many wonderful ways. Some of our favorites are as follows:

  • Appetizer: Serve with tortilla chips as a starting or snack.
  • Topping: for tacos, nachos, chicken fajitas, burritos, and tostadas.
  • Breakfast: roasted salsa goes nicely with scrambled eggs or any of the egg-based breakfast like Breakfast Burritos, Breakfast Sandwiches, or Breakfast Quesadillas.

Storage Suggestions

Put the salsa in an airtight container. I stored it in a glass storage container in the refrigerator for a week. Ensure the container is airtight and that the contents are not exposed to the air.

The salsa can be stored in the fridge for later use. It should last for a long period, but I recommend two months.

A Few Quick Tips For Making Delicious Tomato Salsa…

  • Use freshly ripe tomatoes and cilantro leaves.
  • Before adding the charred tomatoes and chilies to the food processor, let them cool. The other components’ freshness might be diminished by the heat from the tomatoes.
  • Don’t worry about the charred burnt bits; they’re essential for that additional flavor.
  • If you want your salsa to be hot, you can leave the jalapeno’s ribs and seeds in. The jalapeno will give you a lot of spicy taste.
  • Simply reduce the amount of blending if you prefer a chunkier salsa. Although I prefer a salsa that is incredibly creamy and smooth, I am aware that some people prefer their tomato and pepper pieces to be visible. Till you achieve the required consistency, try simply pulse-blending or pulse-processing the food processor.
  • The best way to make this salsa is with a high-speed blender, a food processor, or an immersion mixer. This is my preferred high-speed blender, and I had excellent success using this food processor to make this roasted tomato salsa.

More Delicious Dips

Frequently Asked Questions

Is Roasted Salsa Spicy?

Here, you can decide how spicy it is. Depending on how many and how hot the chilies are added, it will vary. We enjoy roasted salsas that are hot and have a good flavor.

Do You Peel Tomatoes For Salsa?

I don’t peel the tomatoes, and since the salsa is blended, it’s not really necessary. You may, and it will be simpler to remove after roasting the tomatoes.

What Are The Best Tomatoes For Salsa?

When making homemade salsa, both Roma and vine-ripened tomatoes perform incredibly well. They pack a lot of flavors and have an adequate amount of meat without being overly watery.

Pick organic over standard if you can, as the nutrients in the former are better preserved.  Additionally, organic tomatoes have the best flavor compared to most store-bought tomatoes, which have little to no flavor.

Another option is to experiment with different types of tomatoes, such as beefsteak, heritage, or even Campari.  If you are using smaller tomatoes like grape or cherry tomatoes, you will need to change the roasting time of tomatoes to prevent it from burning.

Can I Use Canned Fire-Roasted Tomatoes?

The answer is yes if it’s winter and you can’t find high-quality tomatoes. High-quality fire-roasted tomatoes can be used in a can (including the juice). For the best taste, I still advise roasting the additional ingredients.

Is It Better To Roast Or Boil Vegetables For Salsa?

The flavors made by these two ways are very different. The one is a traditional boiled salsa dish. Boiled salsas have a milder flavor, with the flavor of the veggies coming through. Salsas that have been roasted have stronger flavors, and the charred smoky notes lend a richer flavor.

roasted tomato dip overlay in a white bowl on grey background

Try this Roasted Tomato Salsa recipe. It’s extremely tasty and incredibly simple. I hope you enjoy it.

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roasted tomato dip in white bowl on grey background

Roasted Tomato Dip

This Roasted Tomato Dip is easy to prepare and is just as good as what you would find in your favorite Mexican restaurant. It contains roasted tomatoes, jalapenos, garlic, onions, and cilantro. The finest flavor of tomatoes comes out when they are roasted in the oven, and the slight charring that results on the roasted vegetables gives them a fire-roasted flavor.
5 from 2 votes
Print Pin Rate
Course: Sauce
Cuisine: American
Keyword: Roasted tomato dip
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6 servings
Calories: 66kcal

Ingredients

  • 4 large tomatoes
  • 1 small red onion
  • 2 cloves garlic
  • 1-2 jalapeno peppers depending on your heat preference
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • Salt to taste
  • 2 tablespoons olive oil

Instructions

  • For The Oven
  • Preheat your oven to 425°F (220°C).
  • Rinse the tomatoes, red onion, and jalapeno peppers. Cut the tomatoes into quarters, peel and quarter the red onion, and remove the stems from the jalapeno peppers. For a milder salsa, remove the seeds and membranes from the jalapeno peppers.
  • Arrange the tomatoes, red onion, jalapeno peppers, and unpeeled garlic cloves on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and toss gently to coat.
  • Roast the vegetables in the preheated oven for 20-25 minutes, or until the tomatoes are soft and slightly charred. Keep an eye on the garlic cloves to prevent burning; they may need to be removed earlier.
  • Remove the baking sheet from the oven and let the vegetables cool slightly. Carefully peel the roasted garlic cloves.
  • In a food processor or blender, combine the roasted tomatoes, red onion, jalapeno peppers, and garlic cloves. Pulse until the mixture reaches your desired consistency, from chunky to smooth.
  • Transfer the salsa to a bowl and stir in the chopped fresh cilantro, fresh lime juice, and the remaining 1 tablespoon of olive oil. Season with salt to taste.
  • Let the salsa sit for at least 30 minutes at room temperature to allow the flavors to meld. For best results, cover and refrigerate for a few hours or overnight before serving.
  • For The Gas Stove
  • Preheat a gas stove top flame to medium-high heat. Place the tomatoes directly on the flame, turning occasionally with tongs, until the skin is charred on all sides. This should take about 5-7 minutes.
  • Remove the tomatoes from the heat and allow them to cool for a few minutes. Once cool enough to handle.
  • Char garlic, jalapeños, and onion.
  • Add the chopped cilantro, lime juice, olive oil, and salt and to taste. Mix everything together with the charred veggies in a blender until well combined.
  • Serve the tomato salsa dip immediately with tortilla chips, or use it as a topping for tacos, burritos, or any other dish that could use a little extra flavor and spice.

Nutrition

Calories: 66kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 6mg | Potassium: 237mg | Fiber: 1g | Sugar: 3g | Vitamin A: 755IU | Vitamin C: 17mg | Calcium: 15mg | Iron: 0.3mg