in ,

How to Make the Perfect Roasted Salsa

Way back in the day (like, last summer), I posted the most amazing salsa recipe that is one of my all-time favorites on this blog. Do you remember it? Probably not… The problem was, it was kind of awkwardly thrown in at the bottom of a post about taquitos and no one ever really saw it.

My mother loves the recipe, but she can never find it and has been begging me to repost somewhere more prominent. So with Cinco de Mayo upon us, this seemed like the perfect time to (re)share this salsa recipe with fresh pictures in a post all its own. You’re welcome, Mom.

Roasted Salsa


  • 5 medium roma tomatos
  • 1 small white onion
  • 3 cloves garlic
  • 1-2 peppers (Jalapeños)
  • 2 limes (juice)
  • Sea salt to taste
  • 1/4 cup cilantro

Step One

Slice the tomatoes, jalapeños, and onion in half and place them on a baking sheet along with the whole garlic cloves (no need to take the skins off). Then, turn on your oven’s broiler to high and add the baking sheet to the top-most rack. Allow the veggies to broil for 6-8 minutes, then move everything around and return to the broiler until the tomatoes start to wilt and the onions start to char a little.

Roasted Salsa Ingredients

Step Two

Remove from the oven and allow to cool for a few minutes. Then, add everything to a food processor and pulse until the ingredients are the right consistency for salsa. NOTE: You may want to start with less onion and less jalapeño and use your taste to determine if you’d like to add more.

Step Three

Finally, add the chopped cilantro, lime juice, and sea salt to taste. Pulse again once or twice to incorporate the new ingredients, taking care not to create a salsa smoothie due to over-processsing. 🙂 Give the final salsa a taste and adjust any seasonings as needed. It’s fine warm, but I find that it becomes much better after chilling for several hours.

Roasted Salsa Top

Roasted Salsa Chip


Leave a Reply
    • Yay! I’m so glad you remembered this recipe, Cresta 🙂 I thought it had been nearly lost forever, haha.

  1. Now that you’ve reposted it, I remember it & that it was with the taquitos. But I’m so glad you’ve reposted it, because now I want to make it very soon & immediately bookmarked it! Roasting it must really bring out incredible flavors, & I will now venture into salsa-making for the first time!

    • Thanks, Abbi! Yes, definitely – roasting veggies brings out so much more unique and complex flavors. It’s a must for this salsa! 🙂

  2. My husband makes guacamole and salsa every single weekend. It’s a staple in our house. I would say he makes the best salsa ever and his guac is to die for! But we haven’t tried a roasted method for salsa. Will give this a shot this weekend. It looks divine!

  3. I’m in love with your website but never made anything because I never have or know where to get all the vegan ingredients. This is the first thing I made from here and I’m in love!!! (but I made it a bit too spicy) I might make your matcha muffins soon!

  4. I love making salsas. I have made a similar salsa like this before. But never added lime juice before. It really made the salsa soo much tastier! Thanks!

  5. FINALLY!! A salsa that I love. It’s really weird but I hate raw onions and tomatoes – kind of makes me a terrible vegetarian LOL But this uses roasted onions, peppers and ‘maters; it’s perfect. Another reason to try to grow my own peppers and maybe tomatoes too.

Leave a Reply

Your email address will not be published. Required fields are marked *

Black Bean & Veggie Enchiladas

How to Cook an Artichoke Like a Pro + The Best Vegan Aioli Sauce