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