Oven-Roasted Salsa

Growing up in Texas you come to realize there should really be an extra category on the food pyramid strictly for salsa. Any good Mexican restaurant should have delicious chips and salsa waiting for you on the table when you arrive. Honestly, if I go to a Mexican restaurant and the salsa isn’t good, I just assume the rest of the food won’t be either. It’s not just restaurants though. One of our really close family friends delivers homemade salsa at Christmas time (maybe one day I’ll get them to send me over their secret recipe 😊)! Salsa comes with the Texas territory and any good Texan has their own recipe. I have tried and failed many a time to make a good salsa and I finally did it! Please enjoy this good oven-roasted salsa.

Oven Roasted Salsa

Oven-Roasted Salsa

Tasty bright tasting salsa to pair with whatever you want!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Keyword: Appetizer, Mexican, Salsa, Side Dash, Tex-Mex
Servings: 2 Large Mason Jars
Author: Sophie May


  • 8 Roma Tomatoes quartered
  • 1 large white onion wedged
  • 2 tbsp olive oil
  • 6 large garlic cloves peeled
  • 2 jalapenos deseeded for less spice if desired
  • 1/3 cup cilantro
  • 1 lime juiced plus more to taste
  • 1 tsp kosher salt
  • 1/2 tsp cumin
  • 1/2 tsp sugar


  • Set oven to high broil.
  • Line a baking sheet with foil. Place tomatoes, onions, garlic, and jalapenos on the baking sheet and toss with olive oil. Place in oven and roast until charred (~15 minutes).
  • Remove from oven and place vegetables in food processor. Pulse until you get a good chunky mix.
  • Add in remaining ingredients and pulse until combined and reaches desired consistency.
  • Add any extra lime and salt if you desire.
  • I prefer to refrigerate the salsa to flavor up more and chill, but you can serve it warm out of the food processor if you wish. ENJOY!

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