The Best Roasted Salsa
Creating the best-roasted salsa isn’t just about the ingredients; it’s also about the method. Traditionally, this involves grinding the ingredients in a stone bowl called a “Molcajete.” Using a Molcajete helps retain the natural juices from the tomatoes and onions, making a thicker salsa and preserving its vibrant red color.
Salsa is the go-to sauce for tacos and a staple dip for tortilla chips. It’s hard to imagine a party with chips but no salsa; that’s why knowing how to make the best-roasted salsa is a valuable culinary skill.

Ingredients
- Roma tomatoes should be deep red. Avoid pale or bruised Roma tomatoes, as they lack flavor when unripe, and bruising often indicates overripeness. If vibrant Roma tomatoes aren’t available, you can go for vine-ripened red tomatoes, commonly used in sandwiches.
- White onions are included in about 90% of Mexican recipes. They possess a milder flavor compared to their yellow and red counterparts. While some may debate whether yellow onions are less pungent than white, the widespread use of white onions in Mexico for salsas, tacos, grilling, and sides speaks for itself.
- Cilantro offers more texture to your salsa when you use both the leaves and stems. A good ratio is 75% leaves to 25% stems, ensuring minimal waste.
- Spiciness is a matter of personal preference. Some use jalapenos, others prefer serrano peppers, and some like their salsa mild without any pepper-induced heat. If you’re mindful of your audience’s spice tolerance, consider jalapeños as they are milder than serranos, which can be 5-10 times hotter. Choose accordingly when making salsa for different palates.

How To Make The Best Roasted Salsa
As mentioned earlier, the ingredients are only half the equation when making amazing salsa. The real secret lies in how these ingredients come together.

The best method for making roasted salsa is to use a Molcajete, the pre-Hispanic version of a mortar and pestle. Although not everyone has a Molcajete readily available at home, a food processor is the next best option. It’s wise not to use a blender because its high RPM may whip unnecessary air into the salsa, whereas a food processor caps off at a lower RPM, ensuring that the texture and color remain unaltered.
The pivotal step in achieving the perfect salsa balance is roasting tomatoes, onions, jalapeño, and garlic. This process brings out the flavor, thanks to the charred vegetable skins and naturally sweet juices that emerge during searing. Don’t be alarmed when you witness significant charring; it’s a positive sign of the salsa’s depth and complexity.
With this superb salsa in your culinary arsenal, get ready to enhance almost every dish you enjoy!
The Best Roasted Salsa
Traditional roasted tomato salsa just like being in Mexico
Equipment
Ingredients
- 2 tbsp vegetable oil
- 2 lbs roma tomatoes
- 1 medium white onion
- 1-3 whole jalapeño
- ½ bunch cilantro, including about half stems
- 3 cloves garlic
- 1 whole lime, juiced
- 1 tsp salt
- ½ tsp black pepper
- ½ cup water
Instructions
- Pre-heat oven on low broil
- Half the tomatoes and jalapeño, quarter the onion and garlic cloves with the skin and on place on a baking sheet. Make sure that tomatoes and jalapeños are skin side up on the baking sheet.
- Lightly coat with oil, season with salt and broil for 4 minutes.
- Remove the garlic and then increase the heat to high broil and broil for 5 minutes.
- Remove the garlic skins and add all the ingredients into the food processor, including all the juices from the roasting pan.
- Pulse until the salsa is your prefered consistancy.
Good GOD this looks AMAZING!!! And that up close and delicious photo! I just sent this to myself. Will try to snap pics and send to you once I make (assuming I don’t eat all of it before I remember!)
Thank you! This is my go to salsa, would love your feedback when you make it!