Roasted tomato salsa is full of flavors and will turn a simple piece of meat or chicken into something delicious. If you like grilling meats, this will be the sauce to go with it. It is also used to spice up some regional dishes throughout México, like bocoles , molotes, and carne asada tacos.
Roasted Tomato Salsa / Salsa de Tomates Asados
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The combination of peppers varies from region to region, but the end result of roasting the ingredients adds a depth of flavor making this roasted salsa delicious
How to Make Roasted Tomatoes Salsa
This roasted tomato salsa recipe is a classic, especially in the summertime when tomatoes are sweet and plentiful. The combination of peppers varies from region to region, but the end result of roasting the ingredients makes this roasted salsa delicious.
The tomatoes can be roasted in the oven, skillet over an open fire, or like most people in Mexico, on a grill next to carne asada. Grilling meat is a year around event in Mexico; skirt steak is only one of the many things on the grill. Next to meat, you can find sausages, tortillas, onions, tomatoes, and peppers for your salsa.
There is something about roasting your salsa ingredients on a grill over an open fire. It intensifies the flavor of the tomatoes, sweetens the onions and garlic, and adds a touch of smokiness. So next time you make salsa, try this roasted tomato salsa recipe; you can even make your salsa verde the same way. You will love it!
Frequently Asked Questions About This Roasted Tomato Salsa
Before I share my recipe, I feel like I need to answer the questions I always get:
What is roasted salsa made of?
Most roasted salsas are made with tomatoes, onions, garlic cloves, and some kinda pepper. There are many variations of roasted salsas, some prefer tomatillos over red tomatoes, and some add other ingredients like lime juice, fresh cilantro leaves, and spices. That's the beauty of making salsa; you can modify and change it according to your taste and budget.
What is the best tomato for making roasted tomato salsa?
The majority of Mexican families will tell you that the best tomato for roasted tomato salsa is wherever it is available to you. A good option is Roma tomatoes, plum tomatoes, or vine tomatoes. Remember that depending on the tomato, your salsa color and flavor may differ.
Do you have to peel tomatoes for roasting?
You do not need to peel tomatoes for roasting. This roasted tomato salsa recipe may seem very elaborate, but it is very simple. Just place your tomatoes on a baking sheet, grill over an open fire, and skip the peeling part. You won't even notice after the homemade salsa is prepared.
How to store Roasted tomato salsa
After it cools off, place it in an air-tight container in the refrigerator for up to one week. Or in your freeze for a few months. Freezing your roasted tomato salsa will affect the texture of your fresh salsa, so test out a small portion first to see if you like it.
How to Make Roasted Tomato Salsa
Ingredients:
- Two medium tomatoes
- Serrano peppers
- Garlic cloves peeled and chopped (one or two)
- Oil (vegetable or olive oil)
- Water
- Salt to taste
Instructions:
There are many ways of roasting your tomatoes and other ingredients. Here are a few alternatives for how to do it. (Please check the ingredients list below)
On a Griddle Pan ( Comal)
Roast the tomatoes, garlic, and peppers on an ungreased griddle at medium-high heat. They will start showing brown spots. Turn them to get an even roasting.
On a Grill
You can also char/roast the tomatoes directly over an open flame. Like on your gas or charcoal grill for a few minutes. The tomatoes should be soft and slightly charred when done.
Oven/ Broiler
Use a baking sheet pan with a lip, wrapping it with aluminum foil to help for the after cleaning. Drizzle your tomatoes, peppers, and garlic with oil. Sprinkle them with ½ teaspoon salt and pepper to season. Broil for about 10 to 15 minutes until soft and slightly charred.
Blend your Roasted Tomato Salsa
- If you prefer chunky salsa, use a Mexican Molcajete or a food processor. My molcajete is too small, as you can see, but it works just fine for me to prepare my traditional salsas with the authentic taste of México.
- But if you prefer a smooth texture for your salsa, use the blender. The tomatoes will be very juicy and soft from this roasted process, and you won’t need to add water to the blender.
Fry and serve your salsa
- Heat some extra oil in a skillet over medium heat and add the sauce. Cook for about 5 minutes. Season with salt if needed. Your sauce is ready!!
Note: For those who prefer a salsa with less heat, switch your peppers to jalapeño peppers.
What to Serve with Homemade Roasted Tomato Salsa
My favorite way to eat this salsa is with stove-top-charred tortillas, Queso Fresco, and some kinda protein like black beans. This flavorful salsa with a touch of smokiness can be added to scrambled eggs for breakfast, next to a serving of beans and warm tortillas. It can also be served as an appetizer with tortilla chips or to top burritos, tostadas, and your favorite quesadillas.
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for salsa roja, take a look at some of these other authentic Mexican recipes:
- Creamy Habanero Salsa
- Sweet Corn Tamales with a Savory Filling.
- Chorizo in salsa
- Pico de Gallo
- Chipotle Peppers Salsa
If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!
¡Buen provecho!
Mely Martínez
For more recipes, follow Us on Facebook, Instagram, and Pinterest. in español Visit Us at Mexico en mi cocina
📖 Recipe
Roasted Tomatoes Salsa
Ingredients
- 2 medium-size tomatoes
- 3 serrano peppers
- 1 small clove garlic
- 2 teaspoons vegetable oil
- Salt to taste
Instructions
- There are many ways of roasting your tomatoes and other ingredients. Here are a few alternatives for how to do it.
On a Griddle Pan ( Comal)
- Roast the tomatoes, garlic, and peppers on an ungreased griddle at medium-high heat. They will start showing brown spots. Turn them to get an even roasting.
On a Grill
- You can also char/roast the tomatoes directly over an open flame. Like on your gas or charcoal grill for a few minutes. The tomatoes should be soft and slightly charred when done.
Oven/ Broiler
- Use a baking sheet pan with a lip, wrapping it with aluminum foil to help for the after cleaning. Drizzle your tomatoes, peppers, and garlic with oil. Sprinkle them with ½ teaspoon salt and pepper to season. Broil for about 10 to 15 minutes until soft and slightly charred.
Blend your Salsa
- If you prefer chunky salsa, use a Mexican Molcajete or a food processor. My molcajete is too small, as you can see, but it works just fine for me to prepare my traditional salsas with the authentic taste of México.
- But if you prefer a smooth texture for your salsa, use the blender. The tomatoes will be very juicy and soft from this roasted process, and you won’t need to add water to the blender.
Fry and Serve your Salsa.
- Heat some extra oil in a skillet over medium heat and add the sauce. Cook for about 5 minutes. Season with salt if needed. Your sauce is ready!!
painted
YUM!
Sandra Naseef
This salsa was delicious. I followed the receipt to the “T” I was careful in adding the Serrano peppers as some tend to be hotter than others.
Oh….I did add some cilantro …I love cilantro!!
Thank you Mely!
Sandra N.
Autumn Paine
Sorry, auto correct messed me up. It should have said gracias, delicious!
Autumn Paine
Garcia's! It is delicious.
Martha E. Trevino
Mely and Zerrin, the Mexican salsas taste good on all pastas.
Coming from South Texas, Mom always used her delicious Mexican recipes to incorporate into the American dishes as well.
She made spaghetti and added the Mexican salsas to it-delicious.
She did the same with elbow macaroni-outstanding.
Mom even prepared-still does-mashed potatoes with finely chopped cilantro and roasted garlic, ranch dressing with avocado and cilantro, hash browns with bell peppers, cilantro and poblano peppers, stir-fry-vegetables with cilantro, poblano peppers, fresh mint-hierba buena and roasted garlic.
The trick to making the pastas have a delectable taste is to first boil them in Knorr Suiza chicken bouillon. That way, the pasta comes out with fantastic flavor. Then you roast the garlic in olive oil , crush it with the fork tine, add the Mexican salsa to the pasta and simmer for about 5 minutes so all the flavors can blend.
She even added the Mexican salsas and Knorr Suiza bouillon to the Hamburger Helper pastas. In our house, every dish was prepared with Mexican ingredients, still is. Mom always has been a superb cook, and she taught us all of those valuable culinary skills. For that, I worship the ground she walks on. In our homes, you smell all types of herbs and spices because that makes the cooking outstanding. Mely has brought the Mexican cooking to America-hats off to you, Mely!