This roasted tomato salsa (salsa asada) is my go-to for tortilla chips and tacos - a traditional Mexican sauce full of the deep, smoky flavour you only get from roasting the tomatoes and chilli first.
It is made from simple, easy-to-find ingredients, and you can use whatever chilli you have to set the heat you like. A few pieces of bell pepper give it more body and a milder kick. It is naturally vegan and gluten-free, and it comes together fast.
- Healthy Snack Option: With fresh ingredients and no preservatives, this homemade salsa is both tasty and good for you.
- Versatility: Whether you’re looking for a spicy dip, a salsa with coriander, or a vegetarian dip, this recipe is adaptable to suit your needs.
- Authenticity: Drawing from traditional Mexican flavours, this salsa brings the essence of Mexico right to your table.
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Pin itHistory of Mexican Salsa
“Salsa” translates to “sauce” in Spanish. In Mexico, it holds a pivotal place in the culinary spectrum. Historians think that indigenous peoples of Mesoamerica, including the Aztecs and Maya, crafted versions of salsa using tomatoes, chilies, and other native ingredients.
As the Spanish began colonizing the Americas in the 1500s, they brought with them new ingredients such as onions, garlic, and cilantro. Consequently, these ingredients merged with the native sauces, leading to the birth of the salsa we know today. Over time, salsa underwent evolution and diversification, drawing influences from a range of regional ingredients and culinary traditions.
Equipment You’ll Need
Char first, blitz second, and you need very little
A Closer Look at the Ingredients
Salsa asada keeps it simple - just a few ingredients, each doing a job:
- Tomatoes the base; roasting them gives the salsa its smoky, sweet depth.
- Chilli use any you like; a hotter one for a spicy salsa, or a milder one with the seeds taken out.
- Onion and garlic roasted alongside the tomatoes for a mellow, savoury background.
- Fresh coriander (cilantro) stirred in at the end for a fresh, green lift.
- Lime juice and salt to season and balance the smoky flavours.
- Bell pepper (optional) adds body and softens the heat for a milder salsa.
Recipe Card for Roasted Tomato Salsa
Roasted Tomato Salsa Recipe (Salsa Asada)
Equipment:
- 1 Stick Blender for blending in the pot (more control over consistency)
- 1 Food processor you can use as alternative
Ingredients:
- 5 Red Chilli - tops removed
- 5 Green Chilli - tops removed
- 3 Red Bell Peppers - tops and seeds removed
- 4 Ripe Tomatoes - cut into halves
- 4 Red Onions - peeled, cut into quarters
- 20 Garlic Cloves - peeled
- 1 tbsp Coriander Seeds
- 1 tbsp Ground Cumin
- 1 tsp Black Pepper
- 1 Bunch of Fresh Coriander
- 2 Limes, juice only
- ¼ cup White Wine Vinegar - (60ml)
- Salt to taste
- ¼ cup Pickle juice or Water - (I used leftover Jalapeno pickle juice)
Instructions:
- Preheat the oven to 460°F (240°C). Tray up the prepared chilies, bell peppers, tomatoes, red onions, garlic cloves, and coriander seeds, ensuring they are spread out in a single layer. Roast in the oven for about 15-20 minutes until the vegetables char and soften. When ready remove from the oven to cool down for 20 minutes.
- When the vegetables have cooled down a bit, transfer them to a pot or food processor. Add ground coriander, ground cumin, black pepper, fresh coriander, lime juice, white wine vinegar, and salt to taste. Blend the mix until you achieve a slightly chunky salsa consistency. If the mixture feels too thick, you can thin it out with some pickle juice or water.
- After blending, give the salsa a taste. Adjust the seasoning if needed, perhaps adding more salt, lime juice, or pickle juice depending on your preference.
- Once satisfied with the flavours, transfer the salsa to a jar or bowl and let it chill in the refrigerator for at least an hour. This resting period allows the flavours to meld beautifully. When ready, serve your salsa chilled, pairing it with tortilla chips, tacos, or any dish that calls for a burst of flavour. Remember, using jalapeño pickle juice can add an extra tangy kick to your salsa, but if you don't have it on hand, water or other pickle juice works just fine.
Notes:
- Storage: Store any leftover salsa in an airtight container in the refrigerator. It typically stays fresh for up to a week. You can also consider freezing the salsa for longer storage, but the texture might change slightly upon thawing.
- Variations: This recipe is flexible. Feel free to experiment with different vegetables or spices. For instance, adding roasted corn or black beans can give an added texture and flavour to the salsa.
- Serving Suggestions: This salsa pairs wonderfully with tortilla chips, tacos, grilled meats, and even as a topping on salads or baked potatoes.
- Heat Level: The spiciness of the salsa can vary based on the heat of the chilies you use. If you prefer a milder flavour, you can deseed the chilies before roasting. On the other hand, for a spicier kick, consider adding more or different variety of chilli’s.
Nutrition:
Pin itWhat to Serve With Roasted Tomato Salsa
This smoky salsa asada is the heart of any Mexican spread. Pile it onto tortilla chips, spoon it over my Cochinita Pibil Tacos or Al Pastor Tacos, or serve it alongside a cheesy Quesadilla Con Carne. It is also fantastic stirred through scrambled eggs or drizzled over grilled meats.
Storage
Keep the salsa in a clean, airtight jar in the fridge for up to 5 days - the flavour actually gets better after a day. It also freezes well for up to 3 months; freeze it in small tubs or an ice-cube tray so you can thaw just what you need.
Variations
This salsa is easy to make your own:
- Smoky: add a chipotle chilli in adobo, or char the tomatoes and chillies a little harder, for a deep, smoky flavour.
- Chunky corn & black bean: stir through roasted sweetcorn and a tin of rinsed black beans for a heartier salsa.
- Extra garlicky: roast a whole head of garlic and squeeze the soft, sweet cloves straight in.
- Fresh & zingy: add more coriander and a good squeeze of lime just before serving.
FAQ for Roasted Tomato Salsa
How long does roasted tomato salsa keep?
Store it in an airtight jar in the fridge for up to 5 days - the flavour actually deepens after a day. It freezes well for up to 3 months too.
How do I make it spicier or milder?
For more heat, leave the chilli seeds in or add an extra chilli. For a milder salsa, remove the seeds and membranes before roasting.
Can I roast the vegetables in the oven instead of a pan?
Yes - roast under a hot grill or at 220C until charred and blistered, about 15-20 minutes, turning once.
Do I need to peel the tomatoes?
No - roasting softens the skins and blitzing the salsa breaks them down, so peeling is not necessary.
Is this salsa vegan and gluten-free?
Yes, it is naturally both - just tomatoes, chilli, onion, garlic and seasoning.
Can I freeze roasted tomato salsa?
Yes - it freezes well for up to 3 months. The texture softens a little once thawed, so it is best used in cooked dishes or blended smooth after freezing.
A Few Words from the Chef
Salsa asada is one of those things I always keep a jar of in the fridge - it lifts almost anything, from scrambled eggs to grilled meat. Once you have roasted your own tomatoes and chilli, the shop-bought stuff never quite measures up. If you make a batch, let me know how hot you took it - leave a comment and a rating below.
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