You'll get a rich depth of flavor from the charred skins of this oven-roasted salsa. Its smoky-sweet taste is great for snacking and as a condiment. There are also easy instructions for canning large batches of this flavorful salsa.
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This summer, I received a large box of fresh tomatoes. It prompted me to make salsa. This Fresh Tomato Salsa Recipe: With Canning Instructions is part of the results. With fresh ingredients and a few canned ingredients, you get the best flavor of tangy sweetness. It's delicious!
The other result is this roasted salsa made in the oven instead of charring over an open flame. The vegetables become sweeter and milder. They are then blended in a food processor for quick assembly before simmering over the stove. It can be served immediately, stored in the freezer or refrigerator, or canned in mason jars.
These ingredients give tons of flavor, especially with the smoky taste of the roasted veggies. And it's quickly done in the oven, too!
- Fresh tomatoes - no canned tomatoes; either Roma tomatoes, plum tomatoes, or a type with less water and thicker skin for making thick, flavorful salsa.
- Green bell pepper - the mild flavor is sweet and balances the spicy jalapeno peppers.
- Jalapeño pepper - with seeds and veins for a medium spice level.
- Onion - use the food processor to chop them; the pungent raw flavor of yellow, red, or white onion is used here instead of roasting them with the other vegetables, which would make them taste milder.
- Garlic cloves - the fresh taste gives the batch of salsa a burst of flavor
- Fresh parsley - chop the leaves; the stems are tough and can be bitter.
- White vinegar - this acid helps to preserve the roasted tomato salsa recipe.
- Olive oil - helps to combine and enrich the flavor as it cooks.
- Ground cumin - the distinct taste of most favorite Mexican food.
- Salt - a little salt to enhance all the salsa ingredients.
- Cayenne pepper - it always brings a Cajun kick to your palate; you can adjust the amount for your preferred heat level.
- Granulated sugar - a little bit of sweetness to balance the fire-roasted salsa.
The specific amounts for ingredients and nutritional information are in the recipe card below.
Preheat the oven to 450 ° F and place tomatoes, bell peppers, and jalapeno peppers cut in half onto a rimmed baking sheet lined with parchment paper.
Place the pan in the oven and roast the vegetables for 30 minutes; remove from the oven to cool. There is no need to skin the vegetables.
Add the roasted ingredients, onions, and garlic into a food processor and pulse until blended to the desired texture. Make it chunky, smooth, or in between; the choice is yours!
Then, place them in a large pot with the remaining ingredients and stir to combine. Bring the ingredients to a boil over medium heat, then lower heat and simmer until the desired thickness of the salsa, stirring often. Cook it longer for a thicker salsa.
This recipe easily doubles for making large batches.
How To Serve
There's nothing like opening a jar of fresh salsa that you've prepared to your liking. It is much better than a grocery store brand or a restaurant-style salsa. Here's a list of ways you can enjoy this best salsa taste.
- with your favorite tortilla chips
- garnished with chopped green onions, fresh cilantro, and lime juice
- with a splash of a little olive oil
- on top of other Mexican dishes like enchiladas or burrito bowls
- garnished in a bowl of Spicy Black Bean Soup
- mixed with melted cheese for the perfect queso dip
It freezes well for months in an air-tight container or the refrigerator for 5-7 days.
The salsa also stores well in the pantry or cabinet when canning for preservation. For homemade canning instructions, see the recipe card below or check out Fresh Tomato Salsa Recipe: With Canning Instructions.
Be sure to refrigerate the remaining salsa after opening a preserved jar to keep it from spoiling.
Hint: Serve this salsa before it's cooked as a pico de Gallo; that's actually what pico is: an uncooked salsa.
If the vegetables aren't charred enough for your taste, place them under the broiler for a short time. Be watchful, and do not leave the oven's side because they can burn quickly under the open flame.
It takes 30 minutes to roast and 20 minutes to simmer in this recipe. You can be eating salsa in a little over an hour.
Roasted tomatoes and peppers, onions, garlic, an acid from vinegar or citrus juice, and fresh herbs. Herbs like cilantro or parsley add more Mexican flavor.
Roasted salsa causes the flavors to enrich from vegetables that have been charred, adding a smoky flavor you can't find in other salsas.
Looking for other recipes like this? Try these:
- 6 pounds fresh tomatoes, about 13 cut in half
- 2 green bell peppers, cut in half
- 4 whole jalapeno peppers without stems, cut in half
- 1.5 cups chopped onion or 1 large onion, roughly chopped
- 3 cloves fresh garlic, cut in half
- .33 cup chopped fresh parsley
- .25 cups white vinegar
- .25 cup olive oil
- 1.5 teaspoon ground cumin
- 4 teaspoons table salt
- .5 teaspoon cayenne pepper
- 3 tablespoons granulated sugar
- Place half-pint jars, rings, and lids into the dishwasher, washing on the sterilized setting, or boil in a large pot of water for 10 minutes to sterilize on the stovetop.
- Preheat oven to 450 ° F.
- Place tomatoes, bell peppers, and jalapeno peppers onto a sheet pan lined with parchment paper.
- Roast vegetables in the oven for 30 minutes, remove from oven, and cool for 10 minutes.
- Pulse the roasted vegetables, onions, and garlic in a food processor until blended, and place them in a large pot.
- Add the remaining ingredients to the pot of roasted vegetables and stir to combine.
- Bring to a boil over medium heat, then lower heat and simmer uncovered for 10 to 20 minutes or until the desired thickness of the salsa, stirring often.
- While the salsa cooks, pour tap water into a large pot to process the filled jars or utilize the same pot used for sterilizing.
- Turn the heat on under the pot of water and bring to a boil.
- Remove the jars from the dishwasher or pot after they have been sterilized and place them on the countertop.
- Wrap a towel around a jar and use the towel as a handle to grip the jar to ladle the cooked salsa into the jar.
- Place a knife between the jar and the salsa to release any air bubbles from the jar.
- Lay the lids on the jars and screw the rings on well.
- Place the jars into the boiling water and leave the jars in the boiling water for 20 minutes to process.
- Remove jars to cool on the counter.
- Store at room temperature.
- Use cilantro instead of parsley if you like.
- Serve this salsa before it's cooked as a pico de Gallo; that's actually what pico is: an uncooked salsa.
- If the vegetables aren't charred enough for your taste, place them under the broiler for a short time. Be watchful, and do not leave the oven's side because they can burn quickly under the open flame.
- Prep Time: 20 minutes
- Cook Time: 50
- Category: Appetizers
- Method: simmer
- Cuisine: Mexican
Keywords: roasted salsa, homemade roasted salsa, homemade salsa
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"My concern is not whether God is on our side; my greatest concern is to be on God's side, for God is always right."― Abraham Lincoln