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roasted salsa on a chip, bowl in background
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5 from 15 votes

Roasted Salsa

Salsa you can make yourself!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer
Cuisine: Mexican
Servings: 14
Calories: 17kcal
Author: Sula


  • 2 lb. tomatoes about 4 medium, cored and cut in half crosswise
  • 1 medium yellow onion use white onion for hotter salsa
  • 2-3 jalapeno peppers use serrano peppers for hotter salsa
  • 3 garlic cloves unpeeled
  • Salt to taste
  • 2 TB lime juice from approx. ½ a lime
  • 2 TB finely chopped cilantro


  • Heat broiler. Place tomatoes, cut side down, on a foil-lined, rimmed baking sheet.
  • Fit onions, chilis and garlic around the tomatoes so that everything is snug but not overlapping.
  • Place pan in broiler. In 3 minutes turn the chilis. In 3 more minutes remove the chilis and garlic and turn the onions. Broil for an additional 10 minutes before removing from oven.
  • Peel the garlic and place in a blender with half of the roasted tomatoes. Blend until smooth. Transfer to a medium bowl.
  • Place the remaining tomatoes in a colander over the sink and squeeze gently to remove excess liquid. Allow to drain for a few minutes, then chop the tomatoes and add to the bowl of puree.
  • Finely chop the peppers (removing seeds and stem) and the onion. Mix into the puree and season with salt.
  • Allow the salsa to cool.
  • Stir in lime juice and cilantro.


Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 13mg | Calcium: 9mg | Iron: 1mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.