Roasted Tomato Salsa + VIDEO

This Roasted Tomato Salsa recipe is NOT SPICY. I keep getting asked for a salsa recipe that won’t send you running to find water.

That’s what this recipe is. Super yummy and only a hint of spice.

The roasting adds soooo much flavor to the salsa. I know you’re going to LOVE it!

FYI: There are plenty of spicy salsa recipes on this website such as Chile de Arbol Salsa, Chile Piquin Salsa, Tomatillo Habanero Salsa

• Start by adding the tomatoes on the skillet.
• The tomatoes are the first thing you put on the skillet, and the last thing you take off.

Open up the windows, and heat up the griddle! It can get SMOKEY when you’re working with chiles so save the batteries in your smoke detector – the voice of experience.

If you’re doing this old school (aka “on the griddle”), you will need to watch your food and turn and turn again.

Burn, baby. Burn! 🙂

More Mexican Salsa Recipes:

Salsa de Aguacate
Salsa Morita
Salsa Borracha
Avocado Mango Salsa

• Once they start turning black, turn the tomatoes.
• Char on all sides.

This will take a few minutes. You want the tomatoes to be soft to the touch.

How to Adjust the Spicy Level:

For a spicier salsa, add fewer tomatoes and another jalapeno.
The more tomatoes you add, the less spicy it will be.

• Once you have turned the tomatoes once, add the jalapenos.
• Skin-side down to get a good char.

If you do this on the griddle, you’re going to hear it POPPING. The flesh of the chile pepper does that.

The heat of the pepper lives in the seeds and veins area. Remove this to reduce the heat.

• After 5 minutes, add the onion and garlic.
• They will roast very quickly.

You can also roast in the oven, under the broiler.

How to Roast in the Broiler

• Place all the ingredients on a sheet pan.
• Coat with olive oil.
• Cook under the broiler for 15 minutes. Turn halfway.

The problem with roasting in the broiler is that you sometimes don’t get a good char. The black charred skin adds TONS of flavor to the salsa.

• Place all the ingredients in the food processor.
• Pulse to desired consistency.

OR, place all the ingredients in a blender for a smoother consistency.

OR, use a molcajete (or mortar and pestle) as in Tomato Molcajete Salsa. This will produce a chunkier salsa like the one below.

This Roasted Tomato Salsa recipe is absolutely, 100% DELICIOUS!

It’s great on it’s own with chips. Or, try this on top of fish or crab cakes. Provecho!

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Roasted Tomato Salsa

Roasted Tomato Salsa is a tasty and not-so-spicy topping for any of your Mexican food favorites. Full of flavor and perfect with chips.

4.93 from 13 votes

Print Pin Rate

Course: Appetizer

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 1 cup

Calories: 84kcal

Author: Maggie Unzueta

Ingredients

• ▢ 3 large Roma tomatoes (or 5 small tomatoes)
• ▢ 1 jalapeño pepper halved and seeds removed
• ▢ ½ onion
• ▢ 1 garlic
• ▢ 1 lime (juiced)
• ▢ cilantro (about a handful)
• ▢ Salt to taste
• ▢ Pepper to taste

Instructions

• Add tomatoes to a hot griddle.
• Turn the tomatoes after 5 minutes, add the jalapeno, onion, and garlic to the griddle.
• After 5 minutes, turn the tomatoes, jalapeno, onion, and garlic.
• Roast for another 5 minutes.
• Remove the jalapeno, garlic, and onion.
• Make sure the tomatoes are roasted on all sides. Then remove.
• In a blender, add the tomatoes, jalapeño, onion, garlic, lime juice, cilantro, salt and pepper.
• Blend until smooth.
• Serve!

Video

Notes

Oven Roasting Method:

• Brush tomatoes, jalapeño, and onion with olive oil.
• Place under the broiler. 7 minutes. Turn and return under the broiler for an additional 5 minutes. 

 

Nutrition

Calories: 84kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 589mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1700IU | Vitamin C: 67mg | Calcium: 53mg | Iron: 1mg

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This blog post was recently updated. You might remember the old pictures.