Name: Roasted Cherry Tomato Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 pint cherry or grape tomatoes; ¼ white onion; 2 jalapeños (with or without seeds); 2 cloves garlic; Juice of 1 lime; ¼ tsp cumin; ¼ tsp salt; ⅛ tsp black pepper; ⅛ tsp dried oregano; 1 cup chopped cilantro; Optional: 1–2 diced Roma tomatoes

There’s something about salsa that instantly upgrades any meal. Whether you’re scooping it with crispy tortilla chips or layering it on top of a loaded chicken taco, a good salsa can make your tastebuds dance. And this Roasted Cherry Tomato Salsa? It’s pure magic. Warm, smoky, spicy, and bright—this is the kind of recipe that you’ll find yourself making over and over again.

What makes it truly special is the way roasting brings out the natural sweetness of cherry tomatoes while infusing the mix with a deliciously charred flavor. Then, when you blend that with fresh lime, garlic, cilantro, and jalapeños—well, it’s like summer in a bowl with just the right amount of heat.

I first made this salsa after returning home from a farmers market trip where I couldn’t resist buying way too many cherry tomatoes. They were sun-ripened, super sweet, and just begging to be used. Roasting them seemed like the best way to highlight their flavor, and tossing in some peppers and spices turned them into the perfect salsa. Now, it’s become a go-to recipe for gatherings, lazy weekend snacks, and topping just about anything savory.

If you’ve ever felt like making homemade salsa was intimidating, let me assure you—this one is as easy as it gets. With only a few fresh ingredients and a quick roast in the oven, you’ll have a salsa that tastes like it came from a high-end taqueria. And it’s completely customizable, whether you like it fiery hot or more on the mellow side.

Why You’ll Love This Recipe

This salsa checks all the right boxes for a quick, delicious, and crowd-pleasing dish. Here’s why you’ll fall in love with it from the very first bite:

Incredibly Easy: There’s no need for complicated steps or rare ingredients. A quick roast and a spin in the blender is all it takes.
Flavor-Packed: Roasting the tomatoes and peppers unlocks layers of sweet, smoky, and spicy flavors that raw salsas just can’t deliver.
Customizable Heat: You can easily adjust the spiciness depending on how many jalapeño seeds you leave in. Want it fiery? Keep them all. Prefer mild? Remove the seeds and veins.
Great for Make-Ahead: This salsa keeps well in the fridge for several days, which makes it perfect for prepping ahead of time for parties or busy weeknights.
Versatile: Spoon it over eggs, spread it on toast, serve it with grilled chicken, or just keep it classic with chips—it works with everything.
Fresh and Healthy: No added sugars or preservatives. Just fresh vegetables and spices blended into something totally crave-worthy.

With its deep, roasted flavor and vibrant kick, this salsa goes far beyond basic. It’s the kind of condiment that makes everything it touches taste better.

Health Benefits

Besides being packed with flavor, this roasted cherry tomato salsa brings a surprising number of health perks to the table:

Tomatoes are rich in antioxidants, especially lycopene, which supports heart health and may help protect against certain diseases. Roasting them actually increases the availability of these nutrients.
Jalapeños provide a metabolism-boosting compound called capsaicin, which can help with appetite control and even pain relief.
Garlic is known for its immune-boosting properties and adds antimicrobial and anti-inflammatory benefits.
Cilantro is full of vitamins A, C, and K, and may help remove heavy metals from the body.
Lime juice offers a healthy dose of vitamin C and brings a refreshing acidity that helps balance flavors and aid digestion.

This salsa is not only delicious but also a nutrient-packed choice you can feel good about adding to your meals.

Preparation Time, Servings, and Nutritional Information

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 16 (about 2 tablespoons each)
Calories per Serving: 15
Protein: 0.4g
Carbohydrates: 3g
Fat: 0.3g
Fiber: 0.8g
Sugar: 1.5g

Ingredients List

To make this roasted cherry tomato salsa, you’ll need just a handful of ingredients that are easy to find and full of flavor:

1 pint cherry or grape tomatoes – Sweet, juicy, and perfect for roasting.
¼ white onion – Adds savory depth and a bit of bite.
2 jalapeños – Leave the seeds for heat or remove them for a milder flavor.
2 cloves garlic – Raw for sharpness or roasted for mellow richness.
Juice of 1 lime – Brightens everything up and balances the roasted flavors.
¼ teaspoon cumin – Brings warm, earthy notes.
¼ teaspoon salt – Essential for enhancing all the flavors.
⅛ teaspoon black pepper – Adds a little kick.
⅛ teaspoon dried oregano – Gives a subtle herbal layer.
1 cup chopped fresh cilantro – Brings freshness and vibrant green color.
Optional: 1–2 diced Roma tomatoes – For added chunkiness and texture.

Step-By-Step Cooking Instructions

Let’s walk through the process together. It’s simple, and you’ll have fresh salsa in no time.

Prepare your oven
Set your oven to broil. Place the oven rack about 6 inches from the broiler to get that perfect char.
Arrange the veggies for roasting
Place the cherry tomatoes, quartered onion, and whole jalapeños on a baking sheet. For easier cleanup, line the sheet with foil or parchment paper.
Broil the vegetables
Slide the tray into the oven and broil for about 8–10 minutes, turning the vegetables halfway through. You’re looking for soft, blistered skins and slight charring. Keep an eye on them to avoid burning.
Cool slightly before blending
Let the roasted veggies cool for a couple of minutes so they’re easier to handle and blend.
Blend the base
Add the roasted tomatoes, onion, and jalapeños (remove stems and seeds if you prefer mild salsa) into a blender or food processor. Toss in the garlic cloves, lime juice, cumin, salt, black pepper, and oregano.
Blend to your desired texture
Pulse the mixture until you reach your preferred consistency. For a chunkier salsa, blend less. For something smooth and pourable, go a bit longer.
Stir in freshness
Transfer the blended salsa to a bowl and stir in the chopped cilantro and optional diced Roma tomatoes. This adds freshness and a bit of texture to contrast the roasted base.
Taste and adjust
Give your salsa a taste. Add more lime, salt, or cilantro if needed. Want it spicier? Stir in a pinch of crushed red pepper or an extra roasted jalapeño.
Chill or serve immediately
You can enjoy it warm, at room temperature, or chilled—it’s fantastic either way. Letting it sit in the fridge for an hour will help the flavors meld even more.

How to Serve

This roasted cherry tomato salsa is incredibly versatile. Here are a few of our favorite ways to enjoy it:

With warm tortilla chips as a quick and easy snack
As a topping for grilled chicken, beef, or fish
Spoon it over scrambled eggs or breakfast tacos
Layer it in burritos, wraps, or quesadillas
Add it to a rice bowl or salad for a flavorful punch

Pairing Suggestions

This salsa plays well with a variety of dishes and sides:

Main Dishes: Serve alongside grilled halal chicken, carne asada, or spiced chickpea tacos.
Side Dishes: Pair with refried beans, Mexican rice, or roasted sweet potatoes.
Drinks: Refreshing pairings include lime-infused sparkling water or homemade agua fresca with cucumber or watermelon.

Storage, Freezing & Reheating Instructions

Storage

Store your salsa in an airtight container in the fridge for up to 5 days. The flavor actually improves after a few hours as everything melds together.

Freezing

You can freeze this salsa, though the texture may change slightly. For best results, freeze it in small portions and thaw in the refrigerator before using.

Reheating

If you prefer your salsa warm, heat it gently in a saucepan over low heat. Avoid boiling, as this can dull the fresh flavors.

Common Mistakes to Avoid

Even with a simple recipe like this, a few things can trip you up:

Over-charring the veggies: A little char is good, but too much can make the salsa taste bitter.
Blending too much: Unless you want a very smooth salsa, avoid over-blending.
Skipping the lime: Lime juice is essential for brightness—it balances the smoky and spicy notes.
Using dried herbs instead of fresh cilantro: Fresh cilantro adds much more flavor and vibrancy.
Forgetting to taste and adjust: Always taste your salsa before serving. Small tweaks make a big difference.

Pro Tips

To take your salsa to the next level, try these tips:

Roast garlic alongside the other veggies for a milder, sweeter flavor.
Add a splash of olive oil for a richer mouthfeel.
Use a mix of cherry and heirloom tomatoes for deeper flavor.
Try grilling the vegetables instead of broiling if you’re already cooking outdoors.
Let it rest before serving—even 15–20 minutes makes a noticeable flavor difference.

Frequently Asked Questions (FAQs)

Can I use regular tomatoes instead of cherry tomatoes?
Yes, though cherry tomatoes are sweeter and roast beautifully. If using larger tomatoes, chop them into quarters first.

What if I don’t have a broiler?
You can roast the vegetables in a 450°F oven for 15–20 minutes or grill them over medium-high heat.

How do I make this salsa less spicy?
Remove all the seeds and veins from the jalapeños, or use just one pepper.

Can I make this salsa ahead of time?
Absolutely! It keeps well in the fridge for several days and tastes even better after a few hours.

What can I use instead of cilantro?
If you’re not a fan of cilantro, try fresh parsley or green onion for a different twist.

Can I use a food processor instead of a blender?
Yes, both work well. A food processor gives you more control over texture.

Is this salsa keto-friendly?
Yes, it’s low in carbs and contains no added sugar.

How do I fix salsa that’s too watery?
Let it sit in a fine mesh strainer or add some finely chopped Roma tomatoes to absorb moisture.

What’s the best way to get smoky flavor?
A good char from the broiler or grill does the trick. You can also add a pinch of smoked paprika.

Can I can this salsa for long-term storage?
This recipe hasn’t been tested for canning safety. For long-term storage, stick with freezing.

Conclusion & Call to Action

There’s something incredibly satisfying about making your own salsa from scratch. It’s fresh, customizable, and surprisingly simple. This roasted cherry tomato salsa is the kind of recipe you’ll turn to time and time again—whether you’re entertaining guests, meal prepping for the week, or just craving something flavorful to snack on.

I’d love to hear how it turns out for you. If you give it a try, leave a comment below and let me know your favorite way to enjoy it. And if you’re sharing on social media, tag me so I can see your creations. This salsa is one of my favorite quick recipes, and I hope it becomes one of yours, too.

Ready to roast some cherry tomatoes? Let’s make some salsa magic happen.