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A white bowl with roasted salsa placed on a rustic tray with a green bottle on the side

Roasted Tomato Salsa

A crowd pleaser Roasted Tomato Salsa - bright, tangy & so flavorful! It's always the star of my parties served with tortilla chips. Also great on tacos, eggs, and everything you can get your hands on!
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 cups
Calories 40kcal
Author Ana Frias


  • Food processor


  • 1 cup onion chopped
  • 1 large lime
  • 5 roma tomatoes cut in half
  • 1 red bell pepper cut in half, seeds removed
  • 2 to 3 jalapeños or serrano peppers for a spicier salsa
  • 2 garlic cloves peeled
  • 1/2 cup cilantro
  • 1 1/2 Tablespoon red wine or champagne vinegar
  • 3/4 teaspoon black pepper
  • 1 1/2 teaspoon kosher salt


  • In a small bowl add the onions and the juice of the lime. Set aside.
  • Spread the tomatoes, bell pepper, jalapeños, & garlic over a baking sheet and broil about 3 inches from the heat (top of oven) for 15 minutes for or until the top of the vegetables are roasted .
  • Once the vegetables are cool, add to a food processor along with the onions and cilantro.
  • Pulse a few times or blend briefly until the onions & cilantro is roughly chopped.
  • Transfer to a bowl and add the vinegar, salt & pepper.
  • Serve immediately or refrigerate until ready to eat.


Tomato based salsa lasts about 5 to 6 days stored in the refrigerator placed in an air tight container. Dried chile based salsas last 8 to 10 days.


Serving: 1/2 cup | Sodium: 287mg | Sugar: 5g | Fiber: 5g | Calories: 40kcal | Protein: 1g | Carbohydrates: 8g