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Roasted Salsa

Name: Roasted Salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6 ripe roma tomatoes (halved); 4 tomatillos (papery shell discarded); 1 white onion (quartered); 1 jalapeno pepper; 2 habanero peppers; 6-8 garlic cloves; ½ bunch cilantro; 1 lime (juiced); ½ tsp ground cumin; ½ tsp vegan "no chicken" bouillon; 1 tsp salt (plus more to taste); ½ tsp maple syrup

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Looking for the perfect salsa? This Roasted Tomato Salsa is sure to be a new favorite! With smoky, zesty, and perfectly spicy ingredients this homemade salsa is fit for any occasion. Made with roasted Roma tomatoes, tomatillos, peppers, and garlic, it’s blended with fresh lime juice, cilantro, and a touch of maple syrup for a perfectly balanced flavor. Easy to make and incredibly versatile, this salsa is perfect for dipping, topping tacos, or adding bold flavor to your favorite dishes.

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Roasted Tomato Salsa

Say goodbye to store-bought salsa and hello to your new favorite homemade roasted salsa! This Roasted Salsa is everything you want from a salsa and you don’t need to spend a lot of money or time to have it! This roasted tomato salsa is the perfect balance of smoky, zesty, and spicy, thanks to roasted Roma tomatoes, jalapeño, habanero, onion, and garlic. It’s made by roasting aroma tomatoes, jalapeno habanero peppers, onion, garlic, and tomatillos… to keep things exciting. Blended together with spices, lime juice, cilantro and one secret ingredient, it’s perfectly balanced and filled with flavor.

If you’re ready to wow your guests and take taco Tuesday, game night or your chips and guac to a new level – try this salsa recipe! Whether you’re scooping it up with chips, spooning it over tacos, or eating it straight out of the jar (no judgment here), this salsa is a flavor-packed crowd-pleaser. Bonus? It’s ridiculously easy to make and so much better than store-bought. Once you try it to make your own roasted tomato salsa recipe you’ll never go back! Let’s dive into the best roasted salsa recipe you’ll ever try.

Roasted Tomato Salsa Ingredients

Here’s what makes this salsa a standout amongst the rest:

Roma Tomatoes: Roasting brings out their natural sweetness and enhances their deep, rich flavor.
Tomatillos: Add a tangy, citrusy kick that balances the salsa perfectly. These perfect green tomatoes add a layer of flavor you’re going to love!
White Onion: Provides a savory base with subtle sweetness after roasting. You can use red onion if that is all you have on hand.
Jalapeño and Habanero Peppers: These peppers bring a smoky heat. Each pepper has its own level of heat, adjust according to your spice preference.
Garlic Cloves: Roasting garlic enhances its sweetness and adds depth to the salsa.
Cilantro: Fresh and herbaceous, it brightens the flavors.
Lime Juice: Adds a zesty tang and ties all the ingredients together.
Ground Cumin and Vegan Bouillon: For a savory, slightly earthy undertone.
Maple Syrup: A touch of sweetness to balance the heat and acidity.

What You’ll Need To Make Roasted Tomato Salsa

To make this roasted salsa recipe, you’ll need:

Equipment: A rimmed baking sheet or cast iron skillet and an oven with a broil setting.
Food Processor or Blender: This will ensure all your ingredients and flavors are perfectly mixed together.

How to Make Roasted Salsa

Prep and Roast the Ingredients

Preheat your oven to broil on high. Arrange roma tomatoes, tomatillos, onion, jalapeño, habanero, and garlic on a rimmed baking sheet or skillet. Brush lightly with olive oil for extra char. Roast for 10–20 minutes, flipping everything except the tomatoes halfway through. Watch the garlic closely to prevent burning.

Blend to Perfection

Once charred and slightly cooled, transfer the roasted vegetables to a food processor. Add cilantro, lime juice, cumin, bouillon, salt, and maple syrup. Puree or pulse until you reach your desired consistency. Blending it more will make for a much runnier consistency and just a few hits of the pulse will give you a chunkier salsa.

Adjust and Chill

Taste the salsa and adjust the seasoning as needed. Let it chill in the fridge for at least an hour to allow the flavors to meld.

Why You’ll Love This Roasted Tomato Salsa

What is there not to love about homemade salsa? It’s so easy, it’s delicious and you know exactly what’s inside. This homemade roasted salsa is a perfect blend of flavor and simplicity, making it a must-have for your recipe collection. The roasting process brings out smoky and spicy notes, while the peppers add just the right amount of heat for a bold, satisfying kick. Fresh ingredients like lime juice, cilantro, and a touch of maple syrup balance the flavors beautifully, creating a vibrant, zesty profile. Best of all, this salsa is incredibly versatile—use it as a dip for tortilla chips, a topping for tacos, or even as a marinade for grilled veggies.

Salsa Goes With So Many Recipes!

This roasted tomato salsa is the perfect complement to a variety of dishes. Spoon it over vegan carnitas or serve it alongside the best guacamole ever! Add a dollop to grain or burrito bowls for an extra kick of zest and spice. For a quick and delicious appetizer, pair it with tortilla chips or fresh-cut veggies—it’s guaranteed to be a hit at any gathering!

Tips for Making the Best Roasted Salsa

Control the Spice: Adjust the number of peppers to suit your heat tolerance.
Don’t Over-Roast the Garlic: Remove it early to prevent bitterness.
Customize the Texture: Pulse for chunky salsa or puree for a smooth consistency. You could even puree half and leave the other half chunky for a blended texture!

Did you try this recipe?

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Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Roasted Salsa

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 32 oz

Course: Appetizer, Dip, Side Dish

Equipment

oven, food processor

Ingredients

6 ripe roma tomatoes, halved
4 tomatillos, papery shell discarded
1 white onion, quartered
1 jalapeno pepper
2 habanero peppers
6-8 garlic cloves
½ bunch cilantro
1 lime, juiced
½ tsp ground cumin
½ tsp vegan "no chicken" bouillon
1 tsp salt, plus more to taste
½ tsp maple syrup

Method

Preheat your oven to the broil setting on high.
Arrange the tomatoes cut side up, the tomatillos, onion, jalapeño, habanero, and garlic in a large cast iron skillet. Optional to brush all the ingredients with olive oil. Transfer to the oven and roast for 10-20 minutes, flipping everything except the tomatoes halfway through, and watching the garlic carefully to make sure it doesn't burn - I pulled mine out a few minutes earlier than everything else.
Once the ingredients are nicely charred. Remove from the oven to let cool for a few minutes before transferring to a food processor and adding the cilantro, lime juice, cumin, bouillon, salt and maple syrup. Puree or pulse, to reach your desired consistency, and season to taste.
Chill in the fridge for at least an hour before enjoying.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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Roasted Salsa

Roasted Tomato Salsa Ingredients

What You’ll Need To Make Roasted Tomato Salsa