Roasted Tomato Salsa

Name: Roasted Tomato Salsa With Charred Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican-inspired
Ingredients: 3 lbs Roma tomatoes, cored and quartered; 2 tbsp olive oil; salt, to taste; 5 cloves garlic; 2 poblano peppers; 2 jalapeño peppers; 1 lime, juiced and zested; 1/4 cup white onion, chopped; 1/2 cup fresh cilantro; 1/4 tsp citric acid per pint jar (for canning)

This roasted tomato salsa uses charred poblano and jalapeño peppers with fresh lime and cilantro for a deeply flavorful condiment that's shelf-stable when canned. The roasting method concentrates sweetness while the char adds smoky complexity.

🌍Mexican-inspired 🏷️Salsa 🏷️Roasted salsa 🏷️Tomato salsa 🏷️Game-day Appetizer

🏷️

🏷️Snack

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cookingwithshereenonTikTok

Total

45 min

Servings

4

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

-0:00

cookingwithshereenonTikTok

Ingredients

3 lbs Roma tomatoes, cored and quartered
2 tbsp olive oil
salt, to taste
5 cloves garlic
2 poblano peppers
2 jalapeño peppers
1 lime, juiced and zested
1/4 cup white onion, chopped
1/2 cup fresh cilantro
1/4 tsp citric acid per pint jar (for canning)optional

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Instructions

1
Place quartered Roma tomatoes and whole garlic cloves on a baking sheet. Drizzle with olive oil and season with salt.
2
Roast in the oven until the tomatoes are softened and slightly charred.
3
While the tomatoes roast, char the poblano and jalapeño peppers directly over a gas flame until the skins are blackened all over.
4
Place the charred peppers in a bowl to steam, then peel, de-seed, and chop them.
5
In a large molcajete or bowl, combine the lime juice, lime zest, and chopped white onion.
6
Add the chopped roasted peppers and fresh cilantro to the molcajete.
7
Add the roasted tomatoes and garlic to the molcajete.
8
Using the pestle, mash all the ingredients together until you reach your desired salsa consistency.
9
For canning, add citric acid to sterilized jars, then fill with the hot salsa, leaving appropriate headspace. Process in a water bath canner according to safe canning guidelines.
10
Serve the fresh salsa with chips, on nachos, or as a topping for tacos.

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Tips & Notes

Pro tips

Core tomatoes before roasting to prevent splattering and ensure even cooking on the cut side.
Char poblano and jalapeño peppers until fully blackened, then steam in a covered bowl for 5 minutes to loosen the skin for easier peeling.
Don't over-process the roasted vegetables—pulse in a food processor or chop by hand for chunky texture rather than a smooth purée.
If canning, use tested recipes with proper acid ratios (citric acid or lime juice) to ensure safe preservation and kill botulism pathogens.

Substitutions

Roma tomatoes → San Marzano tomatoes (slightly sweeter, fewer seeds)
Poblano peppers → Anaheim or New Mexico chiles (milder heat, similar smoky flavor when roasted)
White onion → Yellow onion (more mellow sweetness; red onion adds sharpness)
Fresh cilantro → Fresh parsley (milder herbal note; adjust quantity to taste)

Storage & make-ahead

Cool completely before transferring to sterilized canning jars with citric acid for shelf-stable storage, or refrigerate in airtight containers for up to 1 week. Frozen salsa keeps for 3 months.

Equipment

canning jars and lids (if preserving) · food processor or blender (optional, for texture control)

Common Questions

Can I freeze this salsa instead of canning it?

Yes. Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw in the refrigerator before serving.

Why do you roast the tomatoes and peppers?

Roasting removes moisture and concentrates flavors, creating a richer, deeper salsa with caramelized sweetness. Charring the peppers adds smoky complexity.

How long does homemade canned salsa last?

Properly canned salsa stored in a cool, dark place lasts 1 year. Once opened, refrigerate and use within 2 weeks.

Can I make this salsa without canning supplies?

Yes. Skip the citric acid and canning jars—store the cooled salsa in airtight containers in the refrigerator for up to 1 week.

What's the best way to char the peppers?

Place whole poblano and jalapeño peppers directly over a gas flame or under a hot broiler, turning occasionally until blackened all over (3-5 minutes). Cool in a covered bowl, then peel away the charred skin.