Roasted Tomato Salsa - Addictive Mexican Condiment made with roasted or charred tomatoes. Juicier and Zingier than Pico De Gallo, this roasted tomato salsa is perfect to scoop with chips or layer on nachos. Step by Step Recipe to make this easy condiment at home and the best way to use up tomatoes freshly harvested from the garden.
Roasted Tomato Salsa is a recipe for all Salsa lovers! Made with fire roasted tomatoes peppers, jalapeno and fresh herbs, this is a perfect summer appetizer for grilling season.
Fresh ingredients, smoky flavor, this roasted tomato salsa will be a huge hit at summer picnics, potlucks and family get-together.
Classic Tomato Salsa is simple. You need to chop the ingredients, mix and serve. The roasted version requires a bit of work. However, it is totally worth the effort.
When not serving at summer bbq parties, use the oven grill mode or a cast iron grill pan to char the tomatoes. This way, you can enjoy this salsa all year round.
Grilled tomato salsa is perfect when your backyard or home garden is flourishing with summer produce. This recipe makes best use of ripe red tomatoes. Make this quickly before the season ends!
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Salsa is my number one choice of appetizer when entertaining. Perfect to serve a crowd with drinks or cocktails and you don't need to slave in the kitchen.
You can prep the salsa in advance (a day ahead) if you are catering to a crowd. That way you have your appetizers sorted and can focus on mains!
Ingredients
Tomato - Use ripe yet firm tomatoes. Overripe tomatoes will ooze out a lot of juice while roasting.
Fresh Jalapeno - You can leave the seeds out or include them, depending on how hot you prefer the salsa.
Onion and Garlic - Packs a punch. Roasted garlic adds a lot of flavor to the salsa.
Fresh Cilantro or Coriander
Juice of a Lime or Lemon - Salsa should have the right balance of acidity and heat. Feel free to adjust the quantities. Always taste and check if the salsa needs anything extra.
Please note that each ingredient (except lime and cilantro) is roasted or grilled separately.
Use the grill in your backyard during summer season OR you can fire-roast the ingredients on stove-top.
You can also use Grill Mode in a Convection Oven.
How to Make Roasted Tomato Salsa recipe
Roast the veggies (Peppers, Tomatoes, Jalapeno, Onion and garlic) until the skin is black and charred. Cool completely before peeling the skin.
You can either roast the veggies in an open grill or on stove top (direct flame). Either of the methods would lend smoky flavor.
Roasting can be done in an oven as well. This whole process takes roughly 30 to 40 mins at 200 Degree Celsius. You also need to turn the tray, flip the vegetables using tongs for even roasting.
Grilling on stove top takes roughly 20 mins. Drawback - Cleaning the Stove.
Once cool, peel the skin (remove the charred black bits) and add them to a processor jar.
When using a processor, pulse it to achieve the salsa consistency (Refer pic below). You many notice tiny bits of vegetables - This is how it should be!
The processor makes it very simple and quick. However, if you do not have one, please use a sharp knife and a chopping board to get the desired results.
Once salsa is ready, remove onto a bowl and refrigerate for atleast 30 mins before serving.
Variations and Serving Suggestions
One of the best ways to enjoy fresh salsa is with Nachos. Agree?
However, we can always aim at making things interesting. Below are some of my favorite variations and serving suggestions. Hope you like them.
Avocado - Ripe and mashed avocado would make an excellent addition to the salsa especially when serving with burrito.
Sweet Corn - Add grilled corn kernels to the salsa and serve with tacos or tortilla wraps.
Buddha Bowls with Brown Rice, Quinoa Patties and some yogurt or sour cream.
Cooked Millet, Quinoa or Bulgar Wheat can be added to the salsa to make it a complete meal or a filling for wraps.
Leftovers and Storage
Salsa tastes best when refrigerated for atleast 30 minutes.
Leftovers (if you are lucky) stay fresh for 2-3 days under refrigeration. Keep in mind, the more the salsa sits in the refrigerator, it oozes out juice.
I have never had the opportunity to freeze salsa for two reasons (a) hardly any leftovers (b) prefer making them fresh and consuming immediately.
STORAGE - Ensure they are placed in an airtight container with a tight lid or if storing in a bowl, cover it with a cling wrap to ensure flavors are sealed. This also prevents your refrigerator from smelling of salsa (especially onions) every time you open it.
FAQ
The traditional tomato salsa recipe or pico de gallo doesn't require the skin to be peeled. However, when tomatoes are charred, its best to remove or peel the skin.
While both are salsa recipes, pico de gallo is more chunkier in texture with chopped bits of vegetables whereas salsa has thinner consistency and has more liquid.
Yes, they are a great way to consume more vegetables. They are low in calories and don't contain oil. They are also preservative free (if homemade and not store bought). Ensure you pair them with vegetable chips, baked tortilla or pita chips for a much lighter appetizer option.
More Salsa Recipes
More Summer Appetizers
Labneh (Yogurt Dip)
Muhammara - Roasted Bell Pepper Dip
Fruit Chaat - Indian Mixed Fruit Salad
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Roasted Tomato Salsa Recipe
Equipment
- Food Processor
Ingredients
- 6 Tomatoes Ripe Red Tomatoes to be used
- 1 Onion medium size, peeled, roughly quartered
- 4 Garlic Cloves
- 1 Green Bell Pepper
- 1 Jalapeno can be substituted with pickled jalapeno (Read notes)
- 2 Lime Juice to be extracted
- 1 tsp Salt or add according to taste
- ¼ tsp Sugar Read Notes Below
- A bunch of cilantro or 1/2 cup finely chopped cilantro
Instructions
- Prick the tomatoes, pepper and jalapeno using a fork or slit them using a knife.
- Roast them either in a pre-heated oven or directly on stove top until they have developed charred black skin.
- Once roasted, allow to cool completely. Then peel the skin, remove the charred bits and add them to a food processor jar with cilantro, lime juice, sugar (optional) and salt to taste. Note - you can remove the jalapeno seeds, if you don't prefer the spice.
- Pulse it for a couple of times. The salsa should be slightly chunky. Taste it and add extra seasoning, if required.
- Remove into a serving bowl, refrigerate for atleast 30 mins before serving.
Notes
- Making-ahead the Salsa - Since this salsa recipe involves some cooking, you can prep the ingredients a day earlier. Roast, cool and peel the charred bits, roughly chop and add the ingredients into an airtight container and refrigerate. Next day, just add the seasoning, lime juice and fresh cilantro into the processor and blitz. This is great if you are hosting game nights or entertaining a crowd.
- Sugar is added to balance the flavors. You will not taste it. However, it is important to balance the acidity and heat. It is optional.
- Jalapeno - You can either keep the seeds or de-seed before adding to the processor. If you are unable to source fresh jalapeno, opt for pickled ones - Drain the liquid and add 10 sliced jalapenos.
- The salsa recipe can be easily customized. You can reduce the amount of garlic cloves and adjust the heat (jalapeno) or acidity (lime) as per your preference.
- This recipe serves 2 cups of salsa. You can halve the recipe and make this as 1 serving. We always make extra, refrigerate and use the next day. If making the salsa for a party or game night, this would suffice for 6 adults as appetizers.
- Leftovers & Storage - Leftovers remain fresh for 2-3 days. Ensure they are placed in an airtight container with a tight lid or if storing in a bowl, cover it with a cling wrap to ensure flavors are sealed. This also prevents your refrigerator from smelling of salsa (especially onions) every time you open it.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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