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Roasted Tomato and Jalapeno Salsa

Workhorse salsa that goes well on everything from your morning eggs to chips and salsa. Quick and easy to make.
5 from 6 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Condiment
Cuisine Mexican
Servings 5 cups


  • 4 cloves garlic
  • 8 medium jalapenos
  • 1 tsp. Kosher salt
  • 2 lbs. ripe tomatoes
  • 1 cup white onion - finely chopped
  • 2/3 cup cilantro - finely chopped


  • Remove stems and core the tomatoes. Cook tomatoes and jalapenos under the broiler, turning once, until black.
  • Peel garlic. Place in a small bowl with just enough water to cover and cook in the microwave one minute. Drain.
  • Remove jalapeno stems (and seeds and veins if you want milder salsa). Blend tomatoes (do not remove the skins), jalapenos, garlic, and salt, in a food processor until it is a very rough puree. Pulsing a few times should be sufficient. If you don't have a food processor, you can crush everything together with a molcajete.
  • Very finely chop the onion and cilantro, then thoroughly mix them into the tomato/jalapeno mixture. Add to jars and seal.
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