Roasted Tomato Salsa

Smoky, Spicy, Simple: Roasted Tomato Salsa

I have my favorite store-bought salsas, but when I can’t find them, I make my own from scratch like my Pico de Gallo. Here, I use both fire-roasted canned tomatoes and roast the jalapeños, poblano peppers, and onions until charred. That double roasting of the veggies gives this salsa a smoky flavor that’s way better than most jarred options. By removing or leaving in the pepper seeds, I can make this salsa as mild or as fiery as I want. Personally, I like it with a little kick, but it’s totally up to you! Homemade roasted tomato salsa is super convenient for meal prep or entertaining, since you can make it a couple of days ahead. It’s naturally vegan and gluten-free, and you can use either canned fire-roasted or fresh tomatoes (roasted in the oven)—I provide both options.

Ingredient Notes & Substitutions

• Fire-Roasted Tomatoes: I used canned for convenience, but you can use fresh tomatoes, roasted under the broiler for 15–20 minutes. Regular canned tomatoes work in a pinch—just know you’ll miss a little of that smokiness.
• Jalapeño & Poblano Peppers: Poblanos are mild, while jalapenos bring heat. If poblanos aren’t available, Anaheim or Hatch chiles work too. For less heat, swap jalapenos with a milder pepper or use only one.
• Yellow Onion: I prefer yellow for its sweetness, but white or even red onions are fine. Roasting is key, whichever type you use.
• Cilantro: Skip it if you’re not a fan—or use parsley or a little fresh oregano instead.
• Lime Juice: Freshly squeezed is best. Lemon juice is a decent sub if you’re out of limes.
• Cumin: Smoked paprika is a fun addition if you want even more smokiness.
• Olive Oil: Any neutral oil (avocado, canola) works too.

How to Make Roasted Tomato Salsa

• Preheat your oven to 425ºF.
• Prepare the veggies: Peel and roughly chop the onion, then halve the jalapeño and remove the ribs and seeds for less heat. On a baking sheet, toss the onion, jalapeño, and whole poblano peppers with olive oil.

• Roast at 425ºF for about 20 minutes, until they start to soften.
• Switch the oven to broil on high and char the veggies, turning the peppers so both sides get blackened, about 5 minutes.
• Prep the poblanos: Once cool enough to handle, remove the stem and seeds from the poblanos and peel off the skin.

• Food processor: Add the roasted vegetables, canned fire-roasted tomatoes, garlic, cilantro, lime juice, cumin, and salt to a food processor.

• Blend until smooth, then taste and adjust the salt as needed.

• Simmer in a saucepan: Transfer the mixture to a saucepan, bring to a boil, then reduce the heat and simmer for 15 minutes. Let cool and enjoy!

Serve with

• Mexican Corn Dip
• Pan-Seared Steak Tacos with Mango Salsa and Spicy Cilantro-Lime Crema
• Chicken Enchiladas
• Mexican Street Corn Black Bean Chicken Bake
• Mexican Ground Beef
• Fajita-Style Shrimp Pasta with Bell Peppers
• Grilled Flank Steak
• Cilantro-Lime Chicken Tacos