Roasted Tomato Salsa
on May 05, 2023, Updated Nov 17, 2023
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Wonderful things happen when charred, roasted tomatoes and peppers meet a herb-infused olive oil. This roasted tomato salsa will take your Mexican fix (or any fix, really!) to the next level! Because wonderful things happen when charred, roasted tomatoes and peppers meet a herb-infused olive oil. Serve it with nachos, crostini, or even on the side of your meal as a dip.
Looking for more sauces and dips? Try my Egyptian Beetroot Dip – Healthy and Easy!, Spicy Grilled Pineapple Salsa and Spicy Nacho Cheese Sauce in just 10 Minutes!
This roasted tomato and capsicum salsa is one of my favourite dips to make and serve – and it goes perfectly with anything and everything. Think on top of nachos, tacos, crostini, mexican rice (and even as a sauce for pasta or a spread for a veggie sandwich – not traditional but trust me, it works!). This salsa is fresh and made with quality produce in batches whenever I want to serve it.
The steps are quite simple: slow roast the tomatoes and peppers on an open flame, let cool, chop them finely and then combine with the infused oil that you can prep alongside. That’s it! So grab your tortilla chips and get snacking!
Quick Walk Through: Roasted Tomato Salsa
Reasons Why You’ll Love This Recipe
- This roasted salsa is pantry-friendly with less than 10 ingredients
- You don’t need any fancy equipment for this
- It’s got very limited chopping and prep work
- You know exactly what’s going into this salsa, so no harmful preservatives or chemicals
- Really simple, beginner-friendly steps; the whole thing comes together in 30 minutes!
Ingredients You’ll Need
- Tomatoes – I use 5 large hybrid tomatoes for the best flavor but this recipe works with any – you can use what tomatoes and bell peppers are available for you locally.
- Bell Peppers – Red, Yellow and Green
- Garlic – minced, for flavour
- Oil – I used extra virgin olive oil. Highly recommend. Don’t sub for any other strong oil, you can use a neutral oil if not using EVOO
- Basil – I used fresh basil, you can sub for dried but I wouldn’t recommend it
- Parsley – I used fresh parsley leaves and tender stems here for the distinct taste that they add. However, if you don’t have this on hand, you can skip this and just add the coriander leaves.
- Coriander – We want to use fresh coriander here – mostly leaves and finely chopped tender stems as well for more depth of flavour and less wastage too.
- Dried Herbs – any oregano/Italian seasoning/mixed herbs blend works
- Salt – to taste
How to make Roasted Tomato Salsa
1. Roast the tomatoes and capsicums over a low flame for about 25-30 minutes, until the skin is charred and the vegetables are soft. Use tongs or skewers to turn them.
2. Transfer the roasted vegetables into a bowl of ice with a bit of water and allow it to sit for a few seconds.
3. Heat the olive oil over medium heat in a small saucepan. Add the minced garlic, fresh chopped basil, parsley, coriander, and mixed dried herbs to the heated oil. Stir well and cover the saucepan with a lid.
4. Let the herbs and garlic infuse into the oil for about 10-15 minutes.
5. Once cool, peel the skin off the tomatoes and capsicums. Chop the roasted vegetables into very fine pieces.
6. Combine the herb oil with the chopped vegetables in a mixing bowl. Add salt to taste and mix well. Refrigerate the salsa for at least 30 minutes to let the flavours meld together. Serve with tortilla chips, nacho chips, or over French bread pieces as bruschetta.
Frequently Asked Questions
You can store this roasted salsa for up to a week in an airtight container in the fridge. This can also be frozen but the beauty of this recipe is in its freshness so I’d advise against that.
You’d still get the roasted pepper flavor if you choose to use just one of the types but using all of them has a more distinct taste that’s quite nice. But it will work either way!
It will make a difference in the overall taste for sure but you can definitely still make an infused oil – the garlic and dried herbs will be adding the flavor instead and you can add some red chili flakes for an infused chili-herb-oil.
Top Tricks to make the best Roasted Tomato Salsa
- Use tongs or skewers when roasting the veggies on the open flame to turn them as they begin to char. You can alternatively roast them in an airfryer for a few minutes on high heat.
- Upon roasting, transfer the roasted veggies into a bowl of ice and allow it to sit for a few seconds. This will cool them quicker and also retain the bright color of the veggies.
- Make sure to peel the skin of the vegetables after roasting so that you remove any bitterness from the char – the result is a salsa that’s soft and juicy which is exactly what we want.
- Refrigerate the salsa for at least 30 minutes – this will allow all the flavors to meld together.
If you’ve got a Taco Tuesday night coming up or a get-together to start prepping a menu for – you know this salsa has got to be on your list! I have an amazing Tilapia Fish Taco and Loaded Nachos recipe that I KNOW this salsa would be delightful on if you’re looking for serving ideas. If you are looking for more salsa recipes, do check out my mango salsa recipe! What are you waiting for? Time to make some salsa!!
Be sure to send me your pictures if you do over on my Instagram 🙂
Watch The Video To Make Roasted Tomato Salsa
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Roasted Tomato Salsa Recipe
Ingredients
- 5 Tomatoes
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Green Bell Pepper
- 3 cloves Garlic , minced
- 1/4 cup Extra Virgin Olive Oil
- 2 Teaspoon fresh chopped Basil leaves
- 2 Teaspoon fresh chopped Parsley
- 2 Tablespoon fresh chopped Coriander
- 2 Teaspoon Mixed dried herbs or Italian Seasoning
- 1 – 1 1/2 Teaspoon Salt
Instructions
- Roast the tomatoes and capsicums over a low flame for about 25-30 minutes, until the skin is charred and the vegetables are soft. Use tongs or skewers to turn them.
- Transfer the roasted vegetables into a bowl of ice with a bit of water and allow it to sit for a few seconds.
- Once cool, peel the skin off the tomatoes and capsicums.
- Chop the roasted vegetables into very fine pieces.
- In a small saucepan, heat the olive oil over medium heat. Add the minced garlic, fresh chopped basil, parsley, coriander, and mixed dried herbs to the heated oil. Stir well and cover the saucepan with a lid.
- Let the herbs and garlic infuse into the oil for about 10-15 minutes.
- Combine the herb oil with the chopped vegetables in a mixing bowl. Add salt to taste and mix well.
- Refrigerate the salsa for at least 30 minutes to let the flavours meld together. Serve with tortilla chips, nacho chips, or over French bread pieces as bruschetta.
Video
Notes
- Use tongs or skewers when roasting the veggies on the open flame to turn them as they begin to char. You can alternatively roast them in an airfryer for a few minutes on high heat.
- Upon roasting, transfer the roasted veggies into a bowl of ice and allow it to sit for a few seconds. This will cool them quicker and also retain the bright color of the veggies.
- Make sure to peel the skin of the vegetables after roasting so that you remove any bitterness from the char – the result is a salsa that’s soft and juicy which is exactly what we want.
- Refrigerate the salsa for at least 30 minutes – this will allow all the flavors to meld together.
