Homemade Roasted Salsa with Cherry Tomatoes, Jalapeños, and Cilantro Recipe

Introduction

This homemade salsa is a vibrant and flavorful dip perfect for any occasion. Roasting the vegetables adds a smoky depth, while fresh lime and cilantro brighten the mix. It’s easy to prepare and always a crowd-pleaser.

Ingredients

• 1 white onion, quartered
• 2 jalapeños, stems removed, halved lengthwise
• 2 cups cherry tomatoes, halved
• 1 Tbsp. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 3 beefsteak or heirloom tomatoes, quartered
• 3 cloves garlic
• 1/2 cup fresh cilantro leaves
• Juice of 1 lime
• 1/2 tsp. ground cumin
• Pinch of crushed red pepper flakes
• Tortilla chips, for serving

Instructions

1. Step 1: Preheat oven to 400°. On a large baking sheet, toss onion, jalapeños, cherry tomatoes, and olive oil. Season with kosher salt and freshly ground black pepper. Roast until vegetables are slightly charred, about 20 minutes.
2. Step 2: Transfer the roasted vegetables to a food processor. Add the beefsteak tomatoes, garlic, cilantro, lime juice, ground cumin, and crushed red pepper flakes. Season again with salt and pepper. Pulse a few times until the salsa is mostly blended but still slightly chunky.
3. Step 3: Transfer the salsa to a serving bowl. Serve immediately with tortilla chips.

Tips & Variations

• For a milder salsa, remove the seeds from the jalapeños before roasting.
• Add a touch of honey or sugar if you prefer a sweeter salsa.
• Try substituting fresh lime juice with lemon juice for a slightly different citrus flavor.
• Use a blender instead of a food processor for a smoother salsa consistency.

Storage

Store the salsa in an airtight container in the refrigerator for up to 4 days. Stir well before serving. Reheat gently if you prefer a warm salsa, but it’s also delicious served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salsa ahead of time?

Yes, making the salsa a few hours in advance allows the flavors to meld beautifully. Just keep it refrigerated until ready to serve.

What can I use if I don’t have a food processor?

You can finely chop all the ingredients by hand or use a blender. Just be careful not to overblend if you want to keep some texture.

Homemade Roasted Salsa with Cherry Tomatoes, Jalapeños, and Cilantro Recipe

Print Recipe

★★★★★

4.9 from 92 reviews

This homemade salsa recipe features a smoky, vibrant blend of roasted vegetables and fresh ingredients, resulting in a slightly chunky, flavorful dip perfect for serving with tortilla chips. Roasting the onions, jalapeños, and cherry tomatoes enhances the depth of flavor, balanced with fresh cilantro and lime juice.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: About 3 cups 1x
• Category: Dip
• Method: Roasting
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Roasted Vegetables

• 1 white onion, quartered
• 2 jalapeños, stems removed, halved lengthwise
• 2 cups cherry tomatoes, halved
• 1 Tbsp. extra-virgin olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Salsa Base

• 3 beefsteak or heirloom tomatoes, quartered
• 3 cloves garlic
• 1/2 cup fresh cilantro leaves
• Juice of 1 lime
• 1/2 tsp. ground cumin
• Pinch of crushed red pepper flakes

Serving

• Tortilla chips, for serving

Instructions

1. Preheat and Roast Vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, combine the quartered white onion, halved jalapeños, halved cherry tomatoes, and drizzle with extra-virgin olive oil. Season everything with kosher salt and freshly ground black pepper. Roast the vegetables until they are slightly charred and softened, about 20 minutes, to develop a smoky sweetness.
2. Prepare the Salsa Mixture: Transfer the roasted vegetables to a food processor. Add the quartered beefsteak or heirloom tomatoes, garlic cloves, fresh cilantro leaves, lime juice, ground cumin, and a pinch of crushed red pepper flakes. Season with additional salt and black pepper to taste. Pulse the mixture a few times until it is mostly blended but retains a slightly chunky texture for that perfect fresh salsa consistency.
3. Serve: Transfer the prepared salsa into a serving bowl. Serve immediately with your favorite tortilla chips for dipping, or refrigerate for up to 3 days to let the flavors meld before serving.

Notes

• Roasting the vegetables adds a lovely depth and smokiness to the salsa, but if short on time, you can use raw ingredients instead.
• Adjust the number of jalapeños according to your preferred heat level.
• Use fresh lime juice for best flavor; bottled lime juice may alter the taste.
• The salsa can be stored in an airtight container in the refrigerator for up to 3 days.
• For a smoother salsa, continue pulsing until your desired texture is reached.

Keywords: homemade salsa, roasted salsa, fresh salsa, easy salsa recipe, Mexican dip, chip dip, roasted vegetables, healthy salsa