Homemade Roasted Salsa with Charred Tomatoes | CookOS

Homemade Roasted Salsa

Name: Homemade Roasted Salsa with Charred Tomatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 Roma tomatoes; 4 tomatillos; 4 jalapeños, 2 whole and 2 deseeded; 1/2 white onion, roughly chopped; 3 cloves garlic; 1/2 bunch cilantro; 1/2 lime, juiced; 1 tbsp avocado oil; 1 tbsp chicken bouillon powder; 3/4 tbsp black pepper; 1/4 tbsp salt

This homemade roasted salsa features charred Roma tomatoes, tomatillos, and jalapeños blended with garlic, cilantro, and lime for a smoky, authentic Mexican dip. The dry-pan roasting technique develops deep flavor without requiring a grill or broiler.

🌍Mexican 🏷️Salsa 🏷️Homemade salsa 🏷️Roasted salsa 🏷️Charred salsa Dip

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

cooking_with_payasaonTikTok

Total

20 min

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by cooking_with_payasa

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

cooking_with_payasaonTikTok

Ingredients

4 Roma tomatoes
4 tomatillos
4 jalapeños, 2 whole and 2 deseeded
1/2 white onion, roughly chopped
3 cloves garlic
1/2 bunch cilantro
1/2 lime, juiced
1 tbsp avocado oil
1 tbsp chicken bouillon powder
3/4 tbsp black pepper
1/4 tbsp salt

11 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Heat avocado oil in a large pan over medium heat.
2
Add the Roma tomatoes, tomatillos, and jalapeños to the hot pan.
3
Cook the vegetables, turning occasionally, until they are nicely charred on all sides.
4
Add the onion and garlic cloves to the pan. Continue to cook for another 1-2 minutes until fragrant.
5
Transfer all the charred vegetables from the pan into a blender.
6
Add the chicken bouillon powder, black pepper, and salt to the blender.
7
Add the fresh cilantro and the juice of half a lime.
8
Pulse the blender until the salsa reaches your desired consistency.
9
Pour the salsa into a serving bowl and enjoy with tortilla chips.

Was this recipe helpful?

Tips & Notes

Pro tips

Use a cast-iron or heavy-bottomed skillet on medium-high heat — charring should take 3–5 minutes per batch until skin blackens and softens, not burns.
Don't overblend; pulse until chunky-smooth for authentic texture. Over-processing makes salsa watery and loses the rustic character.
Juice the lime last and taste for seasoning — acidity and salt are what make salsa pop, so don't skip either.

Substitutions

Roma tomatoes → heirloom or plum tomatoes (may be slightly less watery)
Tomatillos → additional Roma tomatoes (salsa will be less bright and tangy)
Cilantro → flat-leaf parsley (loses authentic flavor; use only if allergic)
Avocado oil → neutral oil like canola or vegetable oil

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months; serve chilled or at room temperature.

Equipment

cast-iron skillet or heavy-bottomed pan · blender or food processor

Common Questions

Do you have to char the vegetables?

Yes, charring in a dry pan is essential to this recipe — it develops the smoky flavor that defines roasted salsa. Raw vegetables will taste completely different.

How spicy is this salsa?

Mild to medium heat. The recipe calls for 4 jalapeños with 2 deseeded; adjust by adding more seeds or using serrano peppers for more heat, or removing all seeds for milder salsa.

Can you make this ahead?

Yes, roasted salsa keeps refrigerated for up to 5 days. Blend and store in an airtight container. Flavor actually improves slightly after 1–2 hours as flavors meld.

What can I use instead of chicken bouillon powder?

Use 1/2 tsp kosher salt plus 1/4 tsp chicken stock powder, or omit it entirely and add salt to taste at the end.

Can you freeze roasted salsa?

Yes, freeze in ice cube trays or airtight containers for up to 3 months. Thaw in the refrigerator; the texture may separate slightly but flavor remains good.