This roasted salsa with fresh tomatoes recipe is a fantastic way to use up extra veggies for a delicious spicy dip! This salsa is made with garden fresh tomatoes, onions, chili peppers, and cilantro for a kick.
This salsa is made by roasting ingredients on a sheet pan, and giving them a whirr in the food processor for the perfect restaurant-quality consistency. Serve with your favorite tortilla chips, or scoop on loaded nachos, tacos, or your next burrito bowl.
I know a salsa recipe is a little crazy to post in October, but we are STILL getting fantastic tomatoes from our garden. So here ya go! I made this salsa with our homegrown tomatoes and chili peppers, and it got rave reviews.
If you haven’t ever made fresh salsa, it doesn’t get much easier than this recipe. Just roast your veggies, toss them in the food processor, and dip away.
This Roasted Salsa with Fresh Tomatoes Recipe Is
- Bright
- Fresh
- Spicy
- Herby
- Easy to Make
- Vegan, Vegetarian, and Gluten Free
Easy Garden Fresh Salsa with Homegrown Tomatoes
This roasted salsa recipe is the perfect way to use those extra garden tomatoes or chili peppers. Throughout the summer our garden is overloaded with tomato plants all ripening at once. I make this garden fresh salsa recipe with my extra cherry, Roma, or beefsteak tomatoes and a healthy dip is ready in no time.
Enjoy that summer garden tomato or pepper bounty with this bright and fresh salsa recipe all summer (or fall!) long. There’s no better tomatoes than seasonal produce right out of the garden – if not your garden, then get fresh tomatoes at your local farmer’s market stand!
What’s In This Roasted Salsa Recipe with Tomatoes?
We grow as much as we can in the summers, but I stock up on organic produce with Misfits Market year round. They have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!
- Tomatoes – You can use any kind of tomatoes you have on hand. I used medium vine ripe tomatoes, but cherry or Romas would be a great option too.
- Onion – I used a sweet yellow onion for this recipe.
- Garlic – gives this a deep savory flavor.
- Peppers – I added some mild green peppers too for a nice flavor. Serrano peppers, hatch, poblano, or even shishitos would work great!
- Chili Peppers – for a little heat I added a few small red chilis. You can use jalapeno or any spicy pepper you like for a kick!
- Lime Juice – fresh is best!
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Cilantro – optional if you like cilantro (I love it!), but you can leave it out if you don’t like the taste.
How Do I Make Fire Roasted Salsa in the Oven?
This recipe has all the flavor of ‘fire roasted’ salsa, without any actual flames. Cook the veggies under the broiler until the tomatoes char and the peppers begin to blister for a delicious flavor.
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- To the sheet pan, add the tomatoes, onions, garlic, green peppers, and chili peppers. Place sheet pan on the middle rack, and roast for 10 minutes.
- Turn on the oven and broil on High for 3 minutes. Make sure to keep an eye on your vegetables while the broiler is on so they don’t burn.
- Remove vegetables from the oven, and transfer to the food processor.
- Add the cilantro and lime juice, and pulse a few times quickly to get a chunky salsa. Process for longer if you like a thinner blended salsa.
- Refrigerate, and enjoy with your favorite tortilla chips!
What’s the Best Food Processor for Salsa?
We have this fantastic food processor that has lasted us years and years, and I have to say I’ve been very happy with it! It gets weekly use, and is great for chopping ingredients for sauces, making hummus, and pureeing vegetables. It’s basic and gets the job done! While you can make this salsa in a blender, I prefer using our food processor to get the chunky salsa texture just right.
Enjoy This Salsa on These Fantastic Recipes
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Veggie Taco Bowl Recipe (Vegetarian, High Fiber, Gluten Free)
Chipotle Black Beans Recipe (Vegetarian, Gluten Free)
Huevos Rancheros with Pinto Beans Recipe (Vegetarian, Gluten Free)
Black Bean Omelette Recipe (Vegetarian, Dairy Free, Gluten Free)
Get the Same Ingredients for this Fresh Tomato Salsa Recipe
As always, if you make this vegan and gluten free roasted tomato salsa recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!
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Roasted Salsa with Fresh Tomatoes
Equipment
- Parchment Paper
Ingredients
- 5 medium tomatoes sliced
- 1 sweet onion roughly chopped
- 4 cloves garlic
- 6 serrano peppers
- 5 red chili peppers
- 1 lime juiced
- 1/2 teaspoon salt
- 1/4 cup optional cilantro, chopped
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- To the sheet pan, add the tomatoes, onions, garlic, green peppers, and chili peppers. Place sheet pan on the middle rack, and roast for 10 minutes.
- Turn on the oven and broil on High for 3 minutes. Make sure to keep an eye on your vegetables while the broiler is on so they don't burn.
- Remove vegetables from the oven, and transfer to the food processor.
- Add the cilantro and lime juice, and pulse a few times quickly to get a chunky salsa. Process for longer if you like a thinner blended salsa.
- Refrigerate, and enjoy with your favorite tortilla chips!
Video
Nutrition
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I’d much rather eat the fresh yummy version than eat it out of a jar