Roasted Tomato Salsa

Roasted tomato salsa made in just a few minutes entirely in your blender. You’ll want to put this salsa over everything and anything!

Not only is it good with tortilla chips but also over a chopped green salad or just about any type of tex-mex meal.

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Roasted Tomato Salsa 

The secret to delicious homemade roasted tomato salsa is simply a can of tomatoes. Yes, canned tomatoes make insanely flavorful salsa!

Don’t get me wrong, I love freshly made pico de gallo in the summertime but you can make this 3-minute roasted tomato salsa recipe year-round, even when the tomatoes are not in season.

The trick is to use canned fire-roasted tomatoes. The difference between fire-roasted tomatoes and regular tomatoes? Fire-roasted tomatoes are charred over a flame before they’re diced and canned. You can use them to add smoky char flavor to dishes, including this roasted salsa.

Roasted Tomato Salsa Ingredients

Roasted salsa is easy to make with basic ingredients. Here’s what you’ll need from the store:

• Roasted tomatoes: All you need is simply one can of diced fire-roasted tomatoes. It’s the star of the recipe so go with good quality canned tomatoes. Choose organic whenever possible and look for simple ingredients such as tomatoes, tomato juice, some type of acidity component, and possibly salt.
• White onion: I love using white onions in salsa. They add a sharp burst of flavor.
• Cilantro: What salsa is without cilantro? It adds key flavor to the salsa. Do not omit this!
• Garlic: For best flavor, go with freshly peeled garlic here. I do not recommend garlic powder or even the pre-cut garlic from the store.
• Jalapeño: I used half of the jalapeño for mild salsa but depending on your taste, you can certainly use an entire jalapeño pepper. It adds a nice kick.
• Lime juice: Acidity of lime juice brings it all together. If your salsa lacks a little extra something, try adding a little more lime juice.
• Kosher salt: Add salt to the salsa and let it chill. Then taste the salsa and add more if needed.
• Ground cumin: You only need a tiny bit. Cumin adds subtle flavor.

How Do You Make Roasted Salsa from Scratch?

It’s actually very easy! Add all of the ingredients to your high-speed blender or a food-processor. I used my Vitamix blender, which makes making this salsa very easy!

Pulse in quick bursts until finely chopped. You’re looking for semi-chunky consistency, more on the finely chopped side.

Cover the salsa and chill for about 30 minutes in the refrigerator. Before serving, stir the salsa and taste for salt and acidity, and adjust if needed. I almost always add an extra squeeze or two of lime juice just before serving. 

Uses for Roasted Tomato Salsa

Obviously chips are the best companion to this fire-roasted tomato salsa. But if you’re lucky to have leftovers, serve it as a topping over these meals:

• Ham and Egg Muffins
• Zucchini Chicken Enchiladas
• Grilled Chicken Tacos
• Turkey Stuffed Bell Peppers
• Southwestern Chopped Salad
• Spicy Shrimp Tacos

Leftovers: Leftover salsa will last for up to a week when stored in an airtight container in the fridge.

Craving more salsa? Try these reader favorites: Best Fresh Tomato Salsa and Pineapple Avocado and Bean Salsa.

If you try Roasted Tomato Salsa, don’t forget to leave feedback and a rating.

Roasted Tomato Salsa

★★★★★ 5 from 2 reviews

• Author: Katya
• Prep Time: 5 mins
• Total Time: 5 mins
• Yield: 2 cups 1x
• Category: Appetizer
• Method: Blend
• Cuisine: Mexican

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Description

Roasted tomato salsa made in just a few minutes entirely in your blender. You’ll want to put this salsa over everything and anything!

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Ingredients

Scale 1x2x3x

• 1 (14.5 oz.) can diced roasted tomatoes
• 1/4 cup roughly chopped white onion
• 1/2 cup roughly chopped cilantro
• 1 garlic clove
• 1/2 jalapeno, seeds + stem removed
• 1 lime, juiced
• 1/2 tsp. kosher salt
• 1/4 tsp. ground cumin

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Instructions

1. Add all of the ingredients into a high-speed blender or food-processor and pulse in quick bursts until finely chopped. You’re looking for semi-chunky consistency, more on the finely chopped side.
2. Transfer into a storage container with a lid and refrigerate for at least 30 minutes to allow the flavors to blend. Before serving, taste for salt and acidity, and adjust as needed.
3. Serve with chips of choice, breakfast eggs, chopped green salad, or your favorite tex-mex dishes. Makes: 2 cups

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Notes

• Leftovers: Leftover salsa will last in the fridge for up to a week when stored in an airtight container. See recipe post for leftover ideas.

Keywords: blender salsa, easy, quick, summer, cinco de mayo

Recipe originally published in June 2018, updated June 2020 with additional information. No change to the recipe.