Smoky, Spicy, and Totally Addictive
If you love bold, smoky salsa with just the right amount of heat, this roasted tomato version is a must-try. It tastes like something straight out of your favorite Mexican restaurant, and it’s ready in under 30 minutes.
- Charred tomatoes and onions bring deep, roasted flavor
- Chipotle peppers in adobo add heat and smokiness
- Simple ingredients, big flavor
- Perfect with chips, tacos, eggs, or anything that needs a flavor boost
- Great make-ahead condiment for parties or meal prep
Roasted Tomato Salsa
Roma tomatoes and green onions are roasted until charred, then combined with chipotle peppers, garlic, herbs and spices in this smoky, flavorful salsa.
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Servings: 8 servings
Ingredients
- 6 Roma tomatoes halved lengthwise
- 2-3 green onions
- 2-3 cloves garlic peeled
- 1-2 canned chipotle peppers in adobo sauce
- 1/4 cup fresh cilantro
- 2 tablespoons lime juice
- Salt to taste
Instructions
- Preheat the broiler. Line a baking sheet with foil and spray with non-stick cooking spray.
- Arrange the tomatoes (cut side down) and green onions on the prepared baking sheet. Broil until vegetables are evenly charred, about 10 minutes. Turn onions about halfway through roasting time. Cool slightly.
- In a blender or food processor, combine the tomatoes, green onions, garlic, chipotles, cilantro and lime juice. Blend until smooth. Add salt to taste. Serve with tortilla chips or your favorite Mexican dishes.
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
What Makes This Salsa So Good
It’s the smoky flavor and roasted depth that really sets this apart from store-bought versions. Here’s why it works:
- Roma tomatoes: Roasted until charred for a rich, slightly sweet base.
- Green onions: Roasting mellows the sharpness and adds complexity.
- Chipotle peppers: These pack the heat and the signature smoky flavor—start with one and add more to taste.
- Garlic, lime, and cilantro: Classic additions that round out the flavor.
- Pro tip: Freeze leftover chipotle peppers individually to use in future recipes. They’re spicy, and a little goes a long way!
Recipe Tips
- Char generously: Don’t be afraid of those dark edges on your veggies—this is where the flavor builds.
- Use a blender or food processor: It should be smooth but not watery. Pulse instead of puréeing if you want a chunkier texture.
- Adjust the heat: If you’re spice-sensitive, reduce the chipotle or add extra tomatoes to mellow things out.
- Broiler position matters: For best results, keep the baking rack in the upper third of your oven (about 4–6 inches from the heat).
Ways to Enjoy It
This salsa is super versatile. Here are just a few ways to use it:
- With tortilla chips as a dip
- Spooned over tacos, burritos, or enchiladas
- Served with eggs, migas, or breakfast burritos
- Stirred into soups or used as a base for spicy stews
- Drizzled on grilled meats or roasted veggies
Pair it with Chicken and Spinach Enchiladas or Taco-Style Sheet Pan Party Nachos for an easy homemade Mexican night.
Storage Tips
This salsa tastes even better after a few hours in the fridge!
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in portions for up to 2 months—great for future taco nights.
1 comment
Jamie Stewart
Hi – I made the Roasted Tomato Salsa, and it’s delicious. Instead of chipotles in adobo, I charred a jalapeno. Quick question is where do you have your rack when you are broiling? I think mine was too close (maybe closer to the middle instead of at the top?). Thank you in advance.