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Roasted-Tomato Salsa


A little time under the broiler intensifies the aroma and flavors of the tomatoes, jalapenos, onion, and garlic here, adding a rich, smoky flavor to this salsa.

  • Yield: Makes 4 cups

Source: Martha Stewart Living, May 2008


  • 9 plum tomatoes, cut into 1/2-inch pieces
  • 1 large white onion, quartered
  • 3 jalapeno chiles, plus more if desired
  • 2 garlic cloves, unpeeled
  • Coarse salt


  1. Preheat broiler. Place tomatoes, onion, jalapenos, and garlic on a rimmed baking sheet. Broil until tomatoes and jalapenos are charred, about 7 minutes. Let stand until cool enough to handle.

  2. Peel the roasted garlic. Transfer to a blender along with the charred tomatoes, onion, jalapenos, and 1 tablespoon salt. Puree until smooth. For a thinner consistency, add water as needed. Season with salt to taste.

Cook's Notes

This salsa can be covered and refrigerated for up to 2 weeks.

Reviews Add a comment

  • BunniKins
    23 MAR, 2012
    Very rich flavor with so few ingredients. I'll be making these to give away this summer.
  • Sharrb
    19 SEP, 2011
    Oh and only close to a tsp of salt!
  • Sharrb
    19 SEP, 2011
    This is very good. I used six medium- large home grown tomatoes, 4 cloves garlic & 2 large Jalpenos. It was plenty hot with 2!
  • jillmerrall
    15 AUG, 2011
    Easy to make and delicious! However, 1 tablespoon of salt was too much for time I will omit that and add it to taste. I also used less jalapenos!
  • steventrevory
    30 JAN, 2009
    I first made this salsa 4 months ago and I still make it about once a week. It is incredibly easy and is far superior to any purchased salsa, "fresh" or otherwise. It is easy to control the heat by adjusting the number of jalapenos. I like it on the spicy side, so I roast a tomatillo along with the other vegetables. Great recipe!
  • susanstr10
    29 JUL, 2008
    This was really easy to make and so tasty!!! You got to try it!