Roasted Tomato Salsa

Turn vine-ripened tomatoes into Roasted Tomato Salsa! This easy salsa recipe highlights beautiful fresh tomatoes (heirlooms or others) with serrano and jalapeño peppers, red onion, garlic and lime. Serve this homemade salsa with tortilla chips all summer long.

A tortilla chip dips into a bowl of homemade salsa

2024 Update: This recipe was originally shared in July 2013. The recipe has been updated to be spicer. The post includes new photos, as well as more tips and tricks. I hope you love this!

Y’all should know by now that I live in Texas. 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 visited us once upon a time in 2013. No joke.

I realize it’s much hotter other places (I’m looking at you, Arizona), but 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. 

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    Why I love this recipe:

    One of my favorite things about the summertime is the absolute bounty of fresh produce, and using late summer tomatoes in a spicy salsa recipe like this is the DREAM for someone like me.

    For me, it is worthwhile to turn on the oven to roast the tomatoes for this delicious recipe because, well, it’s integral to the flavor. 

    This easy homemade salsa is a spicier salsa and it comes together quite quickly, all things considered. 

    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 roasted salsa recipe with your favorite tortilla chips.

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

    Tomatoes and peppers in a roasting pan on a yellow surface

    What you need to make this recipe:

    The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    Here’s what you will need to purchase from the grocery store or farmer’s market:

    • Tomatoes — in my original iteration of this recipe years ago, I made this a fresh heirloom tomato salsa with heirloom tomatoes from the CSA we were a part of. You can seek out the best heirloom tomatoes you can find. But you could also use other fresh tomatoes, like roma tomatoes, grape tomatoes, cherry tomatoes or little bite-sizes ones like these sugar drops. 
    • Red onion — you’ll need part of a smaller one. Save the rest of it to make pickled red onions. You could easily substitute this for a yellow onion, a sweet onion or even a white onion, though I appreciate the color and flavor that a red onion brings to this salsa recipe.
    • Serrano peppers — these fresh peppers add a kick to our salsa. If you’re concerned about it being too spicy, consider using one instead of two.
    • Garlic cloves — since these roast with the rest of the ingredients, I recommend using whole garlic cloves instead of the pre-minced ones from the store.
    • Jalapeño pepper — I used half of a large pepper in this recipe. You can remove the jalapeño seeds if you’re concerned about this being too spicy.
    • Kosher salt — medium grain kosher salt is my go-to for cooking everything. 
    • Olive oil — just a little drizzle of this oil helps elevate our tomatoes. You can use another oil, like avocado oil.
    • Lime juice — freshly squeezed, please and thank you. Grab a lime at the store when you’re shopping for the rest of the ingredients. It adds a lovely acidic pop and balance.

    ​Please note that we are not using fresh cilantro in this recipe because it tastes like soap to me. If you like cilantro, feel free to add a handful of leaves to the blender to blend into the fresh salsa.

    Close up of tomato salsa ingredients and veggies before roasting

    How to make Roasted Salsa

    The key to making a roasted tomato salsa is we roast tomatoes at high heat. We want them to cook quickly and get some nice color on them before blitzing in the food processor or blender.

    Prepare the ingredients. Rinse and dry the tomatoes. Do the same for the hot peppers. Roughly chop the onion into large chunks.

    Preheat the oven. 

    Close up of seasoned tomatoes, garlic, red onion and more on a sheet pan

    Place the tomatoes, onion, peppers and garlic cloves on the sheet pan. Season with the salt. Drizzle with the olive oil.

    Roast in the oven for 15 minutes, then broil for an additional 5 minutes. This broil will give the ingredients a char, like you might get from an open flame. 

    Roasted tomatoes and more on a sheet pan

    Let the ingredients cool. Transfer to a food processor or a blender, and blend. 

    I like to add the juices from the roasted tomatoes into the blender, as well.

    Roasted tomatoes and other ingredients to make salsa in a blender

    You can blend until smooth or let them remain chunky… it’s a personal preference thing. However, if you want it to be a chunky salsa, I suggest blending the peppers, onions and garlic first and then adding the tomatoes for a quick blitz.

    Serve at room temperature or cold with your favorite chips, and enjoy!

    Blended salsa in the base of a blender

    How to store:

    Store in an airtight container or a large mason jar (or two) in the refrigerator for up to 2 weeks.

    You can easily freeze smaller portions of the salsa in ice cube containers or SouperCubes. 

    A jar of homemade salsa on a yellow surface

    Frequently Asked Questions

    Do I need to take skin off tomatoes for salsa?

    No. Since we’re blending these, you do not need to remove the skins.

    What enhances the flavor of tomatoes?

    Roasting tomatoes gives them a deeper, sweeter flavor. It’s one of the things I love about this salsa recipe.

    Is it better to roast or boil vegetables for salsa?

    I think that depends on you and the recipe. But since this is a roasted tomato salsa recipe, I highly recommend roasting them to give the salsa a greater depth of flavor.

    Quick tips and tricks for making the best salsa:

    • Choose awesome produce. Since this fresh salsa is all about celebrating tomatoes paired with peppers, I suggest purchasing in-season tomatoes that look and smell excellent. Store-bought tomatoes are not always the best because they are not as fresh or sweet.
    • Customize it to your tastebuds. ​Either way, this is a flavorful salsa… but you can tone down the heat by removing the seeds from the peppers or adding less peppers overall.
    • Freeze it for later! ​If you have an abundance of tomatoes from your plants, feel free to make a few batches of this easy salsa recipe and freeze it in smaller portions for later.
    A bowl of salsa surrounded by chips on a yellow surface

    ​Here’s how you make it:

    Overhead of a jar of roasted tomato salsa on a yellow surface next to a white linen with lime and jalapeño

    Roasted Tomato Salsa

    Erin Parker, The Speckled Palate
    Turn vine-ripened tomatoes into Roasted Tomato Salsa! This easy salsa recipe highlights beautiful fresh tomatoes (heirlooms or others) with serrano and jalapeño peppers, red onion, garlic and lime. Serve this homemade salsa with tortilla chips all summer long.
    4.67 from 3 votes
    Servings 4 cups salsa
    Calories 59 kcal
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes


    • 2 ½ lbs. tomatoes
    • ½ cup chopped red onion
    • 2 serrano peppers
    • 2 garlic cloves
    • ½ large jalapeño pepper
    • 1 teaspoon kosher salt
    • 1 tablespoon olive oil
    • 1 tablespoon freshly squeezed lime juice from about ½ lime

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.


    • Preheat the oven to 475°F.
    • Place the tomatoes, chopped red onion, peppers and garlic cloves on a rimmed sheet pan. Season with salt, and drizzle with the olive oil.
    • Roast for 15 minutes in the preheated oven.
    • Turn up the heat and broil for another 5 minutes, or until the tomatoes and other ingredients have blackened bits.
    • Let the ingredients cool for a bit once they come out of the oven.
    • Transfer the tomatoes and other veggies to the food processor. Make sure to pour in the pan juices, too. Blitz until combined. You may make this a smoother salsa or a chunky one. If you're making it chunky, blitz the peppers, onions and garlic cloves before adding the tomatoes.
    • Add the lime juice, and blend a little more.
    • Serve chilled with corn tortilla chips.


    This recipe makes about 4 cups of salsa.
    Make sure you’re using the freshest, sweetest tomatoes you can find!
    This salsa is SPICY. Consider removing the seeds from the peppers, if you’re concerned about that, or use half a jalapeno and one serrano instead of two. You can also add another pound of tomatoes to the mixture if you want a milder salsa… you’ll also have more of it if you do this.
    How to store: Store in an airtight container or a large mason jar (or two) in the refrigerator for up to 2 weeks.
    How to freeze: Freeze smaller portions of the salsa in ice cube containers, airtight freezer containers or SouperCubes.


    Serving: 2oz. servingsCalories: 59kcalCarbohydrates: 13gProtein: 2gSodium: 227mgFiber: 3gSugar: 9g
    Keyword appetizer, appetizer recipe, corn salsa recipe, dip, dip recipe, easy dip recipe, salsa, TexMex, texmex dip, texmex sauce
    Course Appetizers & Starters
    Cuisine TexMex
    Tried this recipe?Let us know how it was!
    A woman with dark curly hair wearing a black tank top in front of a white wall

    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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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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