This spicy roasted salsa combines charred tomatoes, jalapeños, onion, and garlic for a smoky depth, then brightens with fresh cilantro and lime juice. Roasting caramelizes the vegetables and intensifies their natural flavors beyond raw salsa.
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Preheat your oven to 500°F (260°C).
On a parchment-lined roasting pan, combine the grape tomatoes and whole garlic cloves.
Roughly chop the onion and halve the jalapeños lengthwise. For extra spice, leave the seeds in. Add the onion and jalapeños to the roasting pan.
Drizzle the vegetables generously with about 2 tablespoons of olive oil.
Roast for 16-17 minutes, until the vegetables are softened and have some color.
Remove the pan from the oven and let the vegetables cool down slightly.
Transfer the roasted vegetables to a large bowl. Roughly chop the cilantro and add it to the bowl.
Pour the entire mixture into a food processor.
Pulse a few times until you reach a chunky, consistent texture. Avoid over-blending.
Transfer the salsa back into the mixing bowl.
Season with the juice of one lime, salt, and freshly ground black pepper. Add a final drizzle of olive oil if desired.
Stir everything to combine. Taste and adjust seasoning as needed.
Serve with tortilla chips or crostini.
Store in an airtight container in the refrigerator for up to 5 days, or freeze in ice cube trays for up to 3 months.
Yes. Finely dice the roasted vegetables by hand and fold in cilantro and lime juice for a chunkier texture.
Heat level depends on jalapeño variety and whether you remove seeds. Remove seeds and ribs for milder salsa; keep them for maximum spice.
Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months.
Yes. Toss vegetables with olive oil, spread on a baking sheet, and roast at 425°F for 15–20 minutes until charred.
Red onion, yellow onion, or sweet onion work well as substitutes with slightly different flavor profiles.
