Roasted Tomato Salsa Recipe

Roasted Tomato Salsa Recipe

How To Make Roasted Tomato Salsa

Enjoy munching on chips with this savory tomato salsa, made with jalapeno, cilantro, and fresh lime juice, for a rich and flavorful dip!

Preparation: 10 minutes
Cooking: 7 minutes
Total: 17 minutes



  • 2lbsRoma tomatoes,halved lengthwise
  • 6garlic cloves,unpeeled
  • 1chipotle chile in adobo sauce
  • 1large white onion,peeled, cut into ½-inch rounds
  • 1large jalapeño,cored, halved
  • 1handfulfresh cilantro
  • 1tbsplime juice,freshly-squeezed
  • 1tspfine sea salt
  • ½tspground cumin


  1. Preheat the broiler to high.

  2. Arrange the tomatoes skin side up, garlic cloves, onion, and jalapeño skin side up in an even layer on a large baking sheet.

  3. Broil for 6 to 8 minutes, or until the tomatoes and jalapeños have blistered and blackened thoroughly on top. Remove the pan from the oven, then peel and discard the skin from the garlic cloves.

  4. Transfer the tomatoes, garlic, onion, and jalapeño to the bowl of a food processor or blender.  

  5. Add in the cilantro, lime juice, sea salt, and ground cumin, then puree the salsa until it’s smooth while it’s warm.

  6. Taste, and season with extra salt or lime juice, if needed.

  7. Serve with chips, and enjoy!

Recipe Notes

Refrigerate in a sealed container for up to 3 days.


  • Calories: 69.69kcal
  • Fat: 0.61g
  • Saturated Fat: 0.09g
  • Monounsaturated Fat: 0.12g
  • Polyunsaturated Fat: 0.23g
  • Carbohydrates: 15.49g
  • Fiber: 3.87g
  • Sugar: 8.46g
  • Protein: 2.97g
  • Sodium: 688.42mg
  • Calcium: 44.85mg
  • Potassium: 667.18mg
  • Iron: 1.06mg
  • Vitamin A: 208.13µg
  • Vitamin C: 54.16mg
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