Roasted Tomato Salsa

A woman with red nails dips a tortilla chip into a bowl of salsa

Y’all should know by now that I live in Dallas. It’s pretty hot here. In fact, my mother told me that it felt like we lived on the surface of the sun while she was visiting earlier this month. No joke.

I realize it’s much hotter other places (I’m looking at you, Arizona), but man, y’all. This summer is kicking my butt, and the heat, especially, is playing a major role in it.

Con? I sweat a lot, so I look like a hot mess most days. And running in 100+ temperatures is a challenge, to say the least. (Plans for that August half marathon? Gone. So I’m holding off on longer distances until the heat breaks since I feel like I’m running in slow motion and come back utterly exhausted from the exertion in the heat.)

Pro? I sweat a lot, so it makes me feel like I’m being über productive when I’m out in the sunshine. I wear shorts and dresses most days because they’re comfortable in the heat.

And bonus: I feel way more put together after showering and getting ready because I am no longer perspiring.

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    Love easy appetizers? Our family adores Charred Corn Salsa and Avocado Cream Sauce, too!

    A close up of a bowl of roasted salsa surrounded by tortilla chips

    Sadly, the making of this salsa is not a way to beat the summer heat. You have to roast the tomatoes, and it’s an integral and delicious step. However, after the salsa has been combined and chilled?

    It’s absolutely delicious and perfect for a warm summer’s day. It also adds nice natural sweetness from the tomatoes with a bit of zing from both serrano and jalapeño peppers.

    Bonus points if you can handle the heat, hang out on the patio as the sun is sinking in the west, drink a margarita and eat this dish with your favorite tortilla chips.

    A woman with red nails dips a tortilla chip into a bowl of salsa
    Yield: 16 oz. jar salsa

    Roasted Tomato Salsa

    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes

    Turn vine-sweetened heirloom tomatoes into Roasted Tomato Salsa! Heirloom tomatoes are seasoned with salt and pepper, then roasted and combined with serrano and jalapeño peppers, red onion, garlic and lime juice before being food processed to the desired consistency. This salsa pairs beautifully with tortilla chips.


    • 3 ½ lbs. heirloom tomatoes
    • ½ large red onion, roughly diced
    • 2 serrano peppers, roughly diced
    • 2 garlic gloves
    • 1 jalapeño pepper
    • ¾ teaspoon kosher salt
    • Juice of ½ a lime


    1. Preheat the oven to 475°F.
    2. Season the tomatoes with salt and pepper liberally, and bake for 15 minutes.
    3. Turn up the heat and broil for another 5.
    4. While the tomatoes are cooking, chop the peppers, garlic and onion thickly, then transfer to a food processor.
    5. Once tomatoes have cooled slightly, transfer the tomatoes to the food processor and blend.
    6. Add the salt and lime, blend a little more.
    7. Serve chilled with corn tortilla chips.

    Nutrition Information:



    Serving Size:

    2 oz. servings

    Amount Per Serving: Calories: 59Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 227mgCarbohydrates: 13gFiber: 3gSugar: 9gProtein: 2g

    Nutrition facts are an estimate and not guaranteed to be accurate.

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    A woman with red nails dips a tortilla chip into a bowl of salsa while surrounded by three glasses of a golden liquid

    Have you ever made your own salsa?

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    1. I’ve been wanting to find a good home cooked salsa recipe! I’ll definitely be giving this one a try! Looks delicious!

    2. This sounds yummy. I love salsa, and yes I have made my own. In fact, I have a recipe going up on my blog this afternoon.

    3. Sorry to hear about your August half, but I think you’ve made the right decision. I personally think training is more fun and rewarding in the fall when it’s less physically demanding to be outside. Oh, and this salsa recipe looks delicious! I’m always looking for new ways to try it.

    4. A definitely yes to homemade salsa-although I don’t know how you can stand turning on the oven in Texas right now! I just made homemade guac with one of the first backyard tomatoes the other day–so good. Salsa definitely needs to happen ASAP.

    5. Homemade salsa always tastes amazing! I like to add lots of jalapeno for the extra spicy goodness. I can only imagine the weather over there by the way, I am dying over here in Toronto and it probably isn’t nearly as hot.

    6. I can’t do spicy, well I fix it, just can’t eat it. The hotter the better for my husband. We use jalapenos and habaneros.

    7. Ooh… I’m gonna try this Erin! Sweat also makes me feel yucky, sticky but super productive. It’s weird how I hate and love sweat all at the same time.

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