This roasted tomato salsa is simple to make and delivers a rich, smoky flavor from both charred tomatoes and chipotle peppers in adobo.
Roasted tomato salsa is one of those recipes that always brightens my day.
It’s vibrant, packed with fresh ingredients, and full of flavor without being heavy. I love that it pairs with so many dishes — stirred into scrambled eggs, spooned over grilled steak, mixed with cottage cheese for a savory snack, or simply enjoyed with chips. Roasting the tomatoes until their skins char brings out a deep, slightly sweet, smoky dimension that makes this salsa special.
There are countless salsas — red or green, chunky or smooth, mild or fiery — and each has its charms. This version leans into a smoky, slightly spicy profile thanks to a chipotle pepper in adobo. If you prefer less heat, use just a bit of the adobo sauce or omit the pepper altogether; for more heat, add an extra chipotle or a pinch of cayenne. The texture is up to you: pulse briefly for a chunky result or process longer for a smoother, almost puree-like salsa.
I often make a double batch because it keeps well and is great to have on hand. Homemade salsa benefits from a bit of resting time, ideally a few hours, so the flavors meld. Serve it at room temperature or chilled. If you’re preparing it ahead, refrigerate in a covered container and give it a gentle stir before serving.
This recipe is forgiving and easy to tweak to taste. Add more cilantro for brightness, more lime for zip, or extra onion for a sharper bite. If you don’t have roma tomatoes, any ripe tomato will work; just aim for firmer fruit that holds up under the broiler. Below are the basic ingredients and straightforward steps to make a classic roasted tomato salsa with chipotle.
Roasted Tomato Salsa
12 servings
10 minutes
10 minutes
20 minutes (plus resting)
Make this salsa a few hours ahead when possible so the flavors can meld together. Adjust the heat and texture to suit your preferences.
Ingredients
- 2 pounds roma tomatoes, give or take
- 1 garlic clove
- ½ cup cilantro
- 1 chipotle pepper in adobo sauce, add more to taste or use some of the adobo sauce
- ¼ red onion, more to taste
- 1 lime, juiced
- ½ teaspoon salt, or to taste
Instructions
- Preheat the broiler to high. Halve the tomatoes and place them cut-side down on a baking sheet. Broil until the skins are nicely charred and blackened—this charring gives the salsa its smoky depth. Allow the tomatoes to cool slightly so juices collect in the pan.
- While the tomatoes are cooling, pulse the garlic in a food processor until finely minced to prevent large bits of raw garlic. Add the cilantro, chipotle pepper (or just some adobo sauce if you prefer less texture), red onion, lime juice, and salt. Pulse several times to combine.
- Press each roasted tomato with a spatula to release any accumulated juices, then drain excess liquid from the pan if desired. Add the tomatoes to the processor and pulse until the salsa reaches your preferred consistency. Taste and adjust salt, lime, or chipotle for heat.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 22
Total Fat: 0g
Saturated Fat: 0g
Trans Fat: 0g
Unsaturated Fat: 0g
Cholesterol: 0mg
Sodium: 150mg
Carbohydrates: 4g
Fiber: 1g
Sugar: 3g
Protein: 1g
This nutritional estimate was provided by the original recipe source.
Serving suggestions and tips: Serve the salsa with tortilla chips, tacos, grilled fish, roasted vegetables, or spoon it over roasted chicken for extra brightness. If you like a milder flavor, start with half a chipotle and add more gradually. For a fresher, chunkier salsa, reserve a few tomato halves and stir them in after processing.
Storage: Store leftover salsa in an airtight container in the refrigerator for up to 5 days. The flavor will continue to develop as it rests, so salsa often tastes even better the next day. You can freeze small portions in a freezer-safe container for longer storage, though texture may soften slightly after thawing.
Variations: Swap parsley for cilantro if you prefer a subtler herb flavor. Add a splash of orange or grapefruit juice for a fruitier brightness, or stir in a small avocado for a creamier texture. To make a milder salsa, omit the chipotle and use smoked paprika to retain a smoky note without the heat.
This roasted tomato salsa is a versatile, crowd-pleasing recipe that’s easy to adapt. Whether you’re hosting a casual gathering or simply want a flavorful condiment to elevate weeknight meals, this salsa delivers reliable, layered flavor with minimal effort.