Way back in the day (like, last summer), I posted the most amazing salsa recipe that is one of my all-time favorites on this blog. Do you remember it? Probably not… The problem was, it was kind of awkwardly thrown in at the bottom of a post about taquitos and no one ever really saw it.

My mother loves the recipe, but she can never find it and has been begging me to repost somewhere more prominent. So with Cinco de Mayo upon us, this seemed like the perfect time to (re)share this salsa recipe with fresh pictures in a post all its own. You’re welcome, Mom.

Roasted Salsa


  • 5 medium roma tomatos
  • 1 small white onion
  • 3 cloves garlic
  • 1-2 peppers (Jalapeños)
  • 2 limes (juice)
  • Sea salt to taste
  • 1/4 cup cilantro

Step One

Slice the tomatoes, jalapeños, and onion in half and place them on a baking sheet along with the whole garlic cloves (no need to take the skins off). Then, turn on your oven’s broiler to high and add the baking sheet to the top-most rack. Allow the veggies to broil for 6-8 minutes, then move everything around and return to the broiler until the tomatoes start to wilt and the onions start to char a little.

Roasted Salsa Ingredients

Step Two

Remove from the oven and allow to cool for a few minutes. Then, add everything to a food processor and pulse until the ingredients are the right consistency for salsa. NOTE: You may want to start with less onion and less jalapeño and use your taste to determine if you’d like to add more.

Step Three

Finally, add the chopped cilantro, lime juice, and sea salt to taste. Pulse again once or twice to incorporate the new ingredients, taking care not to create a salsa smoothie due to over-processsing. 🙂 Give the final salsa a taste and adjust any seasonings as needed. It’s fine warm, but I find that it becomes much better after chilling for several hours.

Roasted Salsa Top

Roasted Salsa Chip