Roasted Cherry Tomato Salsa sitting in your fridge and you STILL went and bought the jarred stuff? Yep, guilty.
I used to do it too. Sometimes those store bought salsas taste flat and just, you know, weirdly… metallic? So, here’s the deal.
Making the real stuff at home is totally NOT as intimidating as it sounds. Actually, it’s a downright breeze. No more boring chips and dip next Taco Tuesday. Sound good? Buckle up.
Homemade Salsa Tips and Tricks
Listen, I’ve made a lot of salsa over the years (some hits, a few disasters). So here are my best hacks for nailing a killer batch of roasted cherry tomato salsa every time. First rule: Always roast those cherry tomatoes till they’re bursting. It just gives the salsa this sweet, smoky pop you can’t get from raw tomatoes. Don’t get stingy with the garlic and onion, either. Let ’em get a bit charred too. That’s flavor gold.
Blending tip? Pulse instead of puree! Salsa should have some attitude, not be bland tomato soup. Oh, and salt—start with less, you can always add more. Taste as you go! It’s like a little science project (except tastier). As for heat, well, I’m a “more is more” kind of person with jalapeños, but you do you. Seriously. Hot or not, your salsa, your rules. As my cousin Martha said after her second helping,
“I never thought salsa could taste THIS fresh. The roasting really does change the whole game. Worth every minute!”
How to Make Roasted Cherry Tomato Salsa
Making roasted cherry tomato salsa is way easier than folks think. Preheat your oven, spread cherry tomatoes, quartered onion, a couple garlic cloves (peels on, trust me), and a sliced jalapeño on a baking sheet. Drizzle the whole party with olive oil, sprinkle with salt and pepper, then roast at high heat—like, 425°F—for 20 to 25 minutes. Tomatoes should look soft, even a little leathery and caramelized.
Here’s the awkward part—wait for stuff to cool a bit before blending, unless you like cleaning salsa splatters off your walls. Toss everything into your food processor or blender. Pulse just until you see some chunks, then stop. Add a squeeze of lime, some fresh cilantro, taste for salt, and you’re done. I like it a bit chunky but if you want it smoother, pulse again. And that’s all. Seriously. Let it chill for half an hour if you can stand the wait—flavors get even better.
Roasted Salsa Ingredients
- 1 pint cherry tomatoes (the star! Ripe is best)
- Half a large red onion, cut into chunky pieces
- 2-3 garlic cloves, unpeeled
- 1 jalapeño (or more if you’re wild), split lengthwise
- 1–2 tablespoons olive oil
- Salt and black pepper, to taste
- Big squeeze of fresh lime juice
- Handful of fresh cilantro, chopped
Honestly, I love how simple this list is. No fancy-schmancy extras. This roasted cherry tomato salsa recipe just lets the produce shine, you know? Fresh, bold, totally craveable.
More Tasty Homemade Salsa Recipes to Try
If you’re anything like me, once you nail one salsa, you’ll want to try them all. Here are a few of my go-to variations when I’m feeling spicy… or just have random stuff in my fridge:
- Try swapping the cherry tomatoes for roasted tomatillos for a bright, tangy twist.
- Add some diced roasted pineapple, if you want your salsa with a sweet kick. This one’s a crowd-pleaser, I swear.
- Char your peppers directly on the grill before adding. It takes a few extra minutes, but that smoky flavor? Five-star restaurant vibes at home.
- Toss in a spoonful of smoked paprika or cumin if you’re after a little earthiness. All about what your taste buds are screaming for that day.
There’s really no wrong way to salsa. Experiment (just maybe don’t do beets, unless you like pink salsa).
Common Questions
Can I use bigger tomatoes instead of cherry tomatoes?
Sure, but cherry tomatoes make everything sweeter. If you gotta substitute, just chop ‘em smaller and keep an eye on roasting time.
What if I don’t have a blender or food processor?
A knife works! Just mash roasted stuff with a fork or potato masher. It’ll be rustic and honestly, just as good.
How long does roasted cherry tomato salsa last in the fridge?
About 4 days—if you don’t eat it all sooner (I rarely make it to day three).
Can I freeze this salsa?
Totally. Freeze in a jar or bag. Thaw overnight in the fridge for best texture.
Is it necessary to peel the tomatoes?
Nope! The skins soften and blend right in when you roast them. Less work, more flavor.
Go on, Give It a Whirl
I’m telling you roasted cherry tomato salsa is ridiculously easy, y’all.
Roast, blend, taste… devour. Homemade always beats shelf-stable (I’d bet my favorite spatula on it).
So, ditch boring snacks and dress up your tacos, eggs, or, you know, just eat it with a spoon (no shame). If you’re hungry for more ideas, check out these easy homemade salsa recipes from Bon Appétit for even more inspiration. You got this—your friends are about to be very impressed.
Roasted Cherry Tomato Salsa
Ingredients
Equipment
Method
- Raise oven rack to top position and preheat broiler to high. Line a rimmed baking sheet with foil or parchment paper and spritz with oil.
- Slice jalapeños into discs. Adjust heat level by removing seeds for milder salsa or keeping them in for more heat.
- Spread tomatoes, onion, and jalapeños on pan. Broil for 5 minutes.
- Rotate pan 180° and roast an additional 5 minutes, until charred to your liking.
- Allow veggies to cool slightly, then transfer to food processor or blender with juices.
- Add garlic, lime juice, cumin, salt, pepper, and oregano. Blend until smooth or desired consistency.
- Finely chop cilantro and stir into salsa.
- Optional: finely chop Roma tomatoes and sprinkle on top for added texture.
- Cover and chill until desired temperature is reached. Serve with tortilla chips.
