With only a few ingredients, 10 minutes of cooking time, and a blender… you can have a fresh batch of Restaurant-Style Fire Roasted Salsa right in front of you! I promise, you’ll never buy a jar of plain, boring salsa from the store again.
Raise your hand if you lose some self-control when the waiter brings out the chips & salsa to the table. Just me?… Well… Imagine having that feeling of fresh, flavorful salsa right in front of you whenever you want! Take your Taco Tuesday at home to the next level with this homemade salsa recipe.
- Red Tomatoes on the Vine – This recipe works best with ripe, in-season tomatoes. I usually use tomatoes on the vine since they have a great taste and are also reasonably priced.
- Yellow Onion – Grab a yellow onion for a touch of sweetness and that mild flavor that you get at the restaurant. We don’t want the onion to overpower anything else!
- Fresh Cilantro – You can’t have a salsa recipe without cilantro! Fresh is the key, we can’t use the dried stuff this time.
- Chipotle Sauce (optional) – This isn’t required, but definitely recommended. A touch of chipotle sauce will give our salsa the perfect amount of spice, and it also deepens the flavor profile!
How to Make Roasted Tomato Salsa
Surprisingly, it’s incredibly easy to make homemade salsa taste like what you get at your favorite restaurant! The key lies in roasting the veggies to really develop their flavor.
- Start out by adding tomatoes, garlic, and onions to a foil-lined baking sheet. I usually half my tomatoes and lie them skin side up, then quarter the peeled onion.
- No need to wait hours for a good roast – we’re going to broil the veggies on high for 10 minutes. You should have a nice char on everything.
- Take the charred veggies, some sea salt/cumin, lime juice, and chipotle sauce and add everything to a blender.
- Blend thoroughly until the consistency is smooth, then transfer to a serving bowl and stir in fresh chopped cilantro. That’s it!
You can also blend the cilantro in, but if your veggies are still hot, it can affect the color of the herb. I normally can’t wait for everything to cool down, so I just stir it in towards the end!
This recipe can be served either warm or cold… whatever is your preference!
You can try other types of red tomatoes, or ripe green tomatoes like heirloom! Each tomato will give you a different flavor variety.
This recipe will keep in the fridge for 5 days – if it lasts that long!
Sure! I would air fry at 390°F for about 4-5 minutes until the veggies have a beautiful char on them.
Other Mexican Sides You’ll Love!
Restaurant-Style Fire Roasted Tomato Salsa
- 3 ct. tomatoes on the vine
- ½ ct. yellow onion
- 5 ct. garlic cloves
- 1 tsp. ground cumin
- ¾ tsp. sea salt
- ½ ct. lime
- 2 tbsp. fresh cilantro chopped
- 1 tbsp. chipotle sauce optional
- Prepare a baking sheet with aluminum foil.
- Cut each tomato in half and quarter the half of an onion.
- Add the chopped vegetables and the garlic cloves (unpeeled) to the baking sheet.
- Broil on high for 10 minutes or until the veggies are very charred.
- Add the roasted veggies to a blender, then add in the ground cumin, sea salt, juice of ½ a lime, and the optional chipotle sauce.
- Blend thoroughly until the salsa is smooth.
- Stir in the fresh cilantro and serve warm or cold. Enjoy!
The Coined Breakdown
- Total Cost per serving: $0.23
- Total Cost (8 servings): $2.31
- Those Other Guys: $6.99 per order