Roasted Tomato Jalapeño Salsa Recipe – Easy Homemade Dip

Last Updated on 2 months by Neha Deshmukh

Roasted Tomato Jalapeño Salsa Recipe – Easy Homemade Dip

Hey everyone! If you’re anything like me, you love a good dip. And honestly, nothing beats a vibrant, flavorful salsa with a little kick. I first stumbled upon this roasted tomato jalapeño salsa recipe when I was craving something a little different from the usual, and it’s been a hit ever since. It’s seriously so easy to make, and the roasted tomatoes take it to a whole other level of deliciousness. Get ready to ditch the store-bought stuff – this is the real deal!

Why You’ll Love This Recipe

This salsa isn’t just tasty; it’s a total winner for a few reasons. Roasting the tomatoes brings out a sweetness and depth of flavor you just can’t get otherwise. Plus, it’s surprisingly quick to whip up – perfect for last-minute gatherings or when you just need a little something to snack on. And let’s be real, who doesn’t love a little spice in their life?

Ingredients

Here’s what you’ll need to make this amazing salsa:

• 5 medium tomatoes
• 1 small red onion, finely chopped
• 2 tbsp coriander (cilantro), finely chopped
• 5-6 jalapeño slices (jarred)
• 1 tsp Tabasco sauce
• 2 tbsp olive oil
• 2 tsp jalapeño brine (from the jar!)
• ½ tsp ground cumin
• ½ tsp powdered sugar
• Salt to taste

Ingredient Notes

Okay, let’s talk ingredients for a sec. Using roasted tomatoes is key here. It really transforms the salsa, giving it a smoky, sweet flavor that’s incredible. I love using jarred jalapeños because they’re super convenient, but feel free to use fresh if you prefer (just adjust the amount to your spice level!).

The little bit of sugar might seem odd, but trust me – it balances out the heat and acidity perfectly. And don’t skip the jalapeño brine! It adds a fantastic tang and extra flavor. It’s the secret ingredient, shhh!

Step-By-Step Instructions

Let’s get cooking!

1. First, preheat your oven to 200°C. Halve your tomatoes and place them on a greased baking sheet. Roast for about 30 minutes, until they’re softened and slightly caramelized.
2. Once the tomatoes are roasted, transfer them to a bowl, cover it, and let them steam for about 5 minutes. This makes peeling the skins a breeze! Peel the skins off (if you want – it’s up to you!) and discard the seeds if you prefer a smoother salsa.
3. Now, blend the roasted tomatoes into a coarse puree. You don’t want it completely smooth – a little texture is good!
4. In a bowl, combine the tomato puree with the finely chopped red onion, coriander, and jalapeño slices.
5. Time for the flavor boost! Add the Tabasco sauce, olive oil, jalapeño brine, cumin, sugar, and salt. Mix everything together really well.
6. Finally, and this is important – chill the salsa for at least 30 minutes before serving. This allows all the flavors to meld together and makes it even more delicious.

Expert Tips

• Don’t overcrowd the baking sheet when roasting the tomatoes. Give them space so they can caramelize properly.
• Taste as you go! Adjust the amount of Tabasco and salt to your liking.
• For a smoother salsa, you can use an immersion blender instead of a regular blender.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Spice Level:
  • Mild: Use fewer jalapeño slices or remove the seeds.
  • Medium: Stick to the recipe as is.
  • Hot: Add a pinch of cayenne pepper or use hotter jalapeños. My friend, Priya, loves to add a chopped Serrano pepper for extra heat!
• Festival Adaptations: This salsa is perfect for Cinco de Mayo, Super Bowl, or any party really!
• Tomato Variety Adaptations: Roma tomatoes work really well, but you can also use cherry tomatoes or a mix of different varieties.

Serving Suggestions

Okay, the best part – eating it! This salsa is amazing with:

• Tortilla chips (obviously!)
• Nachos
• Tacos
• Grilled chicken or fish
• Even just a spoon… no judgement here!

Storage Instructions

Leftover salsa? Don’t worry, it’ll keep! Store it in an airtight container in the refrigerator for up to 3-4 days. The flavor might even get better as it sits!

FAQs

Let’s answer some common questions:

• What type of tomatoes work best for this salsa? Roma tomatoes are great because they have less water, but really any ripe tomato will do!
• Can I make this salsa ahead of time? Absolutely! It actually tastes better after it’s had a chance to chill for a few hours.
• How can I adjust the heat level? Use more or fewer jalapeños, or add a pinch of cayenne pepper.
• What is the best way to store leftover salsa? In an airtight container in the refrigerator.
• Can I use fresh jalapeños instead of jarred? Yes, you can! Just be careful when handling them and adjust the amount to your spice preference.

Enjoy! Let me know in the comments if you try it and what you think. I can’t wait to hear from you!