Roasted Tomato Salsa
Prep time
Cook time
Total time
An easy, classic home-made tomato salsa to enjoy with tortilla crisps.
Recipe type: Condiments & Dips
Cuisine: Tex-Mex
Yield: 2 cups
  • 5 medium tomatoes
  • 1 small red onion, finely chopped
  • 2 tbsp finely chopped coriander
  • 5-6 sliced jalapeños from a jar
  • 1 tsp Tabasco sauce
  • 2 tbsp olive oil
  • 2 tsp brine from jalapeño jar
  • Salt, to taste
  • ½ tsp ground cumin
  • ½ tsp powdered sugar
  • Equipment Used:
  • Rimmed Baking Sheet
  • Oven
  • Blender
  1. Pre-heat the oven to 200° C and place the rack in the middle of the oven. (Set your oven to roast setting or both top+bottom elements on)
  2. Wash & halve the tomatoes and place them on a lightly greased, rimmed baking sheet.
  3. Pop these in and allow them to roast for 30 minutes. As soon as you pull them out, transfer them to a bowl and cover with a lid to allow them to sweat and the skin to loosen.
  4. While the tomatoes are cooling, finely chop the onions, jalapeño slices, dhaniya (cilantro) and place in a mixing bowl.
  5. Pinch off the skin of the tomatoes. You can even remove the seeds, if you like. Transfer these to the blender and pulse until roughly pureed, but still has a little chunkiness.
  6. Pour this over the onion mix. Add the rest of the ingredients and mix well.
  7. Chill before serving.
Best consumed fresh. Leftovers can be stored in an airtight jar in the fridge for up to 2 days.
Recipe by Food-Dee-Dum at