I like my salsa fresh, spicy and full of flavor. There’s nothing like freshly made salsa & your favorite tortilla chips—especially during the summer. This Spicy Roasted Tomato Salsa is the perfect appetizer for summer, a cozy girl’s night in, or even game day.
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It’s made with roasted tomatoes, tomatillos, Serrano peppers, chile de árbol, garlic, and onions—all roasted to bring out a deep, rich flavor. Then it’s blended with fresh cilantro, white onion, and lime juice for a pop of brightness. Resulting in a bold, flavorful salsa that packs a punch.
If spice isn’t your thing, no worries—you can adjust the heat to your liking. However you like it, it’s so good and always a hit at the table.
What are Tomatillos?
Tomatillos are small, round green fruits with a papery husk, commonly used in Mexican cuisine. They have a bright, tangy flavor and are a key ingredient in many salsas and sauces—especially salsa verde. When roasted, they add a delicious depth and slight citrusy bite to dishes like this roasted tomato salsa.
Why You’ll LOVE this Roasted Tomato Salsa?
- Bursting with fresh, bold flavors – Thanks to roasted tomatoes, tomatillos, and peppers.
- Quick + easy – Minimal ingredients, major flavor.
- Customizable heat – make it how spicy or mild you’d like—totally up to you.
- Versatile AF – Perfect on tacos, nachos, burritos, grilled meats, or straight out the bowl with chips.
Ingredients for this Roasted Tomato Salsa
Here’s what you’ll need for this Roasted Salsa
- Tomatoes: On the vine or Roma tomatoes
- Onion: Either white or yellow onion can be used, but I prefer the sharper bite of white onion.
- Garlic: lots of it. no seriously. The more the merrier.
- Cilantro: one of my favorite ingredients for salsa.
- Chicken Bouillon: this adds some delicious flavor to the salsa.
- Salt + Pepper: Season to taste.
- Serrano Peppers: if you don’t want it too spicy use 1 or swap for jalapeño.
- Chile De Arbol: A pantry staple in my house. I always have these on hand for the perfect kick. Love adding them to my salsa.
- Lime juice: Use fresh lime juice for the best flavor. It adds a bright, tangy note that perfectly balances the spice and tomatoes in the salsa
How To Make Roasted Tomato Salsa
- Preheat your oven to low broil.
- On an oven-safe tray, add quartered tomatoes, whole tomatillos, onion, and peppers. Drizzle with olive oil and a pinch of salt.
- Broil for about 10 minutes, then flip the ingredients and add the garlic. Broil for another 5–10 minutes until everything is charred and softened.
- Let everything cool slightly, then transfer to a food processor or blender.. Add cilantro, lime juice, chicken bouillon, and a bit more salt to taste. Pulse until combined but still a little chunky.
- Pour into a bowl and stir in finely diced white onion.
- Chill in the fridge until ready to serve.
What to serve with this Roasted Tomato Salsa?
- tortilla chips
- fried plantains
- Fresh Salmon Tostadas W/ Mango Salsa
- Ultimate Breakfast Tacos
- Crispy, Cheesy Queso Steak Tacos
- Quick Sweet and Spicy Jerk Fish Tacos
- Homemade Enchiladas Verdes
How to store this Spicy Roasted Tomato Salsa ?
Store your salsa in an airtight container in the fridge. These plastic containers are my go-to for keeping it fresh and ready to go. You can also store in a mason jar.
More recipes to try
- Steak and Caramelized Onion sandwich
- Quick & Easy Summer Turkey Croissant Sandwich
- Crispy Fried Chicken Sandwich
- Fried Fish Sandwich
If you make this Spicy Roasted Tomato Salsa, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Roasted Tomato Salsa
Ingredients
- 2-4 Tomatoes on the vine halved
- 4 tomatillos
- 1/2 white onion
- handful of cilantro
- 4 cloves of garlic
- 1-2 serrano pepper depending on how spicy you like it
- 4 chile de arbol
- 1 tsp olive oil
- 1 can diced tomatoes optional
- 1 lime or lemon juice
- 1 tsp Chicken bouillon
- salt to taste
Instructions
- Preheat oven to low broil
- On a baking sheet or dish add tomatoes, tomatillos, Serrano peppers and 1/4 of an onion. Add 1 tsp of olive oil to coat the veggies then place in the oven. Allow to broil for 10 minutes. After 10 minutes, add the garlic cloves and chile de arbol and flip the other ingredients. You'll want to check it frequently 3-4 minute intervals flipping the chile peppers as they will brown quickly.
- Once the veggies are roasted to your desired doneness about 15 minutes remove from the oven and allow to cool.
- Add the roasted veggies, one can of diced tomatoes, and cilantro to a blender or food processor. Pulse a few times until the salsa reaches your desired consistency—It should be smooth yet chunky.
- Add in salt, 1 tsp of chicken bouillon, lime or lemon juice and combine. Pour the salsa into a bowl, then add 1/4 diced white onions to the bowl. Mix with a spoon until combined. Taste and adjust seasonings if needed.
- Allow it to cool before serving. Enjoy this delicious roasted tomato salsa with your tortilla chips or on tacos.
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
