The Best Fire Roasted Salsa
The Best Fire Roasted Salsa is super quick and easy to make (under 20 minutes!), it’s chocked full of fresh grape tomatoes and veggies that have been roasted to perfection, and it’s always a hit at every party.
I served this salsa at a recent family gathering and watched as everyone gobbled it up! They all asked for the recipe, so I’m sharing it on the blog for you, today, with all of my salsa tips and tricks.
The Best Fire Roasted Salsa any time the craving strikes? Yes, please.
At our house we love all types of salsa! In fact, my husband’s recipe for garden salsa is one of the most popular recipes on the site. If it’s even possible, this one may have even more flavor! Have you ever tried roasting vegetables in the oven and then blending them up to make salsa? OMG. You guys. It’s life changing… I swear! I was seriously amazed by how much extra flavor roasting the veggies gave this salsa.
Let’s make roasted salsa!
You will just need to pop your veggies (skin-side-up) on a baking sheet under the broiler for about 6-8 minutes until they’re nice and blistered and blackened.
Then pop them into a blender or food processor with cilantro, lime juice, salt and cumin.
Once combined, dive in. Preferably with your favorite salty tortilla chips. YUM.
A few quick roasted salsa tips:
- Ripe Grape Tomatoes make this salsa. Grape tomatoes are so delicious in this salsa! They are full of juice and have a natural sweet taste. So perfect for this roasted salsa!
- Don’t worry about the blackened char marks. You want them to look burnt, so leave those tomatoes and veggies under the broiler (keeping a close eye on them) until they’re nice and deeply blistered. The more marks, the more flavorful.
- Want to make this salsa extra-mild? Use less jalapeño, or omit it completely. As written, this salsa is mild-to-medium, depending on the size and heat level of your jalapeño.
- Want to make this salsa more spicy? Add the full jalapeño, ribs and seeds removed. To make it extra-spicy, you can include some of the jalapeño seeds, too.
- Want to make this recipe for a crowd? The recipe yields almost 3 cups, but you can easily double or triple it. That’s assuming your food processor is big enough to handle the larger yield.
Uses for Fire Roasted Salsa:
This salsa tastes so much better than store-bought salsas that you’ll never go back. It’s true restaurant-style salsa. Serve it with tortilla chips for the perfect party dip or savory snack.
This roasted salsa is also fantastic with:
- Tacos
- Breakfast Burritos
- Enchilada Casserole
- Slow Cooker Taco Bake
- Fajita Chicken Burrito Bowls
- and much more!
I’d love to know if you make this (or any) recipe! Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
The Best Fire Roasted Salsa
Ingredients
- 2 (10 oz) containers grape or cherry tomatoes, halved
- 6 unpeeled garlic cloves
- 1 large white onion peeled halved and cut into 1/2-inch slices
- 1 jalapeño pepper, stemmed, and halved (discard the seeds to reduce the heat if you’d like)
- 1 large handful fresh cilantro leaves
- 1 tablespoon freshly-squeezed lime juice
- 2 teaspoons salt + more to taste
- 1/2 teaspoon ground cumin
Instructions
- Preheat broiler to high.
- Arrange the grape tomatoes (skin side up), garlic cloves (unpeeled), onion and jalapeño (skin side up) in an even layer on a large baking sheet. Broil for 6-8 minutes, or until the tomatoes and jalapeños have blistered and blackened pretty thoroughly on top.
- Remove pan from the oven, and peel and discard the skin from the garlic cloves. Transfer the tomatoes, garlic, onion and jalapeño to the bowl of a food processor or blender. Add in the remaining ingredients and purée the salsa until it’s smooth.
- Taste, and season with extra salt or lime juice, if needed. Serve immediately, or refrigerate in a sealed container for up to 1 week.
Notes
Did you make this recipe?
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My new favorite salsa. I can’t think of a restaurant salsa that I like better than this recipe. I think it’s that good.
Thank you so much! So happy you enjoyed!
This was great! I double this recipe with a few tweaks. I keep the seeds in of one of the peppers for more kick, peel the garlic first (so I don’t have to do it later when it’s hot) and use big garlic cloves and also I use half of the cilantro
So happy to hear you enjoyed and thanks so much for taking time to leave a comment!
I am not a salsa wizard, so I can never tell which recipes are going to work out. In addition, we got some free tomato plants and had no idea what kinds they were. They looked like atomic grape, some little yellow dudes, some medium-sized orange tomatoes, and a cherry tomato plant. I mixed all these varieties up and used this recipe and the result was OUTSTANDING! Great recipe. The whole family loved it!
Yay! That’s awesome! Thank you so much for taking time to leave feedback!
Soooo glad we got feedback from someone who actually made it lol. It does look yummy and going to try it myself. Thanx for the feedback Randall
Can I use frozen cherry tomatoes? If so, do I thaw it first?
I haven’t tried it, so I can’t say for sure that you’ll get the best results regarding taste. I really think it would work fine, though, and I don’t think you would need to thaw. You may just increase the roasting time.
How much is a large “handful” of cilantro? A cup? 1/2 cup?
We use about a cup. This is really going to depend on personal preference, though. You can always add in more chopped cilantro, so you may want to start on the smaller side and then taste and add more if needed.
Why do you not peel the garlic before roasting?
You simply don’t need to and it peels so easily once it’s cooked.
Yum! Love that you roasted the veggies before pureeing. This sounds like such a flavorful salsa – I love it!
Love the idea of roasting the tomatoes; excited to try this recipe! 🙂
Oh yum! I love fresh salsa but have never made it this way before, thank you so much for sharing this recipe!
My mouth is watering!! Ready to make it! Thanks for sharing!
I’m so ready to dig right into this! Love the flavor that fire roasted tomatoes adds.
Oh, my gosh! The color is so vibrant and this looks so flavorful!! I want to make this asap!! I’m having people over this weekend for dinner, now I know what I’m making for an appetizer.
Great salsa recipe! Love the flavors and it looks so tasty!
One can never have too many salsa recipes. This one is calling my name. I love the roasted tomatoes, for more depth of flavor.
Oh, I love Divine tomatoes. This looks like a great way to use them.
This salsa looks perfect – love the color and texture. I’ve only ever made fresh salsa, so I’ll have try your recipe!
Pinning this so I have it for our super bowl party! Looks fantastic.
I need to make this ASAP! I know this will quickly become a family favorite!
Oh I love the sound of this roasted tomato salsa. I can imagine loads of uses for it – but I imagine I’d just eat it quickly as dip for tortillas and veggies!
This salsa looks absolutely amazing! I love a good, thick, flavorful salsa and this one checks off all the boxes! Thanks for sharing!
Lovely Idea for a holiday party. This looks delicious and tempting too.