Roasted Tomato Salsa is the best that you have ever eaten. Roasting tomatoes for salsa makes all the difference. With serranos it makes a flavor explosion that will blow your mind!
The best salsa you have ever eaten is a bold statement, however… We are making it. This salsa is so amazing that I can’t stop making it. Chad literally devours it. I worked on this recipe for quite a while adjusting the ingredients and the heat. Well, finally it is perfect. Wonderfully full and balanced. I am so excited to share this recipe with you.
Deep roasted tomato flavor meets the roasted serranos, onions, garlic and jalapenos to create the perfect blend. Lime juice add just enough tart to balance the sweetness of the roasted vegetables. The serranos and jalapenos together create a seamless heat that will warm you up! Adding cilantro at the end gives a fabulous cool note! All together this is perfect and you are going to love it too!
Adjust the chiles to your heat preference. I have a mild to medium preference and Chad prefers it HOT HOT HOT!!! I swear he must have had jalapenos in his baby bottles. So, 5 serranos for me and 16 for him. It is sooooo worth it!
After making such a perfect salsa there was only one thing left to do: can it! So, after I ran it through the food processor, I added lime juice and 2 cups of vinegar. Brought it to a boil and let it cook down a bit. Then, I canned it according to the manufacturers directions. After sitting for a few days the vinegar levels off and you can not taste it in the salsa.
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Other Easy Salsa Recipes
Roasted Tomato Salsa
- 6 pounds vine ripe tomatoes, cut in half
- 3 medium yellow onions, cut in 1/8ths
- 10 garlic cloves, skins removed
- 5 – 16 Serrano peppers, tops cut off (5 for mild, 10 for medium and 16 for hot)
- 2 jalapeno peppers, tops cut off and sliced in half lengthwise
- 1 tablespoon kosher salt
- 1/4 cup fresh lime juice
- 2 tablespoons cilantro, chopped
- Preheat oven to 400° F. Prepare 2 baking sheets with aluminum foil. Set aside.
- Place tomatoes on baking sheets, cut side up, dividing evenly between the two sheets. Add onions, garlic, and peppers. Sprinkle with salt.
- Place pans in oven and bake for 60 minutes or until the tops of the tomatoes become roasted and singed around the edges.
- Remove from oven and allow to cool. Add to blender or food processor in batches (I do one pan at a time). Pulse until chunky or to the consistency you prefer. Pour into a large bowl and add lime juice and cilantro.
- Pour left over salsa in a resealable jar or container (such as a mason jar) it will store in the refrigerator for up to 2 weeks.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.