Roasted Tomato & Jalapeno Salsa Recipe – Easy Mexican Dip

Last Updated on 2 months by Neha Deshmukh

Roasted Tomato & Jalapeno Salsa Recipe – Easy Mexican Dip

Hey everyone! If you’re anything like me, you love a good dip. And this Roasted Tomato & Jalapeno Salsa? It’s seriously addictive. I first made this when I was craving something a little spicy and fresh, and it’s been a hit ever since. It’s so much more flavorful than anything you can buy in a jar, and surprisingly easy to whip up. Let’s get cooking!

Why You’ll Love This Recipe

This salsa is a total game-changer. It’s bursting with smoky, roasted flavors, a lovely kick from the jalapenos, and a bright tang from the lemon juice. It’s perfect with crunchy nachos, as a side for tacos or burritos, or even just with some veggie sticks. Plus, it’s ready in under 30 minutes! Honestly, once you try homemade salsa, you’ll never go back.

Ingredients

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

• 3 tomatoes
• 3 cloves garlic
• 1 medium onion
• 1 tsp cumin powder
• 1 dried red chilli (Kashmiri chilli works beautifully for colour and mild heat)
• 2 tbsp coriander (cilantro), roughly chopped
• 6 slices jalapeno
• ¾ tsp salt (or to taste)
• 1 tbsp lemon juice
• 2 tsp olive oil

Ingredient Notes

Okay, let’s talk ingredients! A few little things can make a big difference.

• Tawa Roasting: Traditionally, we roast these veggies on a tawa – a flat griddle. It gives them this incredible smoky flavour. But don’t worry if you don’t have one, your oven works just as well!
• Chilli Choice: I love using Kashmiri chillies for their vibrant colour and mild heat. But feel free to experiment! A Byadagi chilli will also give you a lovely red hue.
• Jalapeno Heat: Jalapenos can vary a lot in their spiciness. Some are pretty mild, others pack a serious punch! Taste a tiny piece before adding them to the salsa, and adjust the amount accordingly. In India, we often use the slightly milder Shimla Mirch if we want less heat.
• Onion: I prefer using a red onion for its slightly sweeter flavour, but a yellow onion will work in a pinch.

Step-By-Step Instructions

Alright, let’s make some salsa!

1. First, preheat your oven to 200°C (400°F) or get your tawa nice and hot.
2. Place the tomatoes, garlic cloves (unpeeled), and roughly chopped onion on the tawa or a baking tray.
3. Roast for about 20-25 minutes, turning occasionally, until the skins are blackened and blistered and the vegetables are softened. You want them nicely charred!
4. Let the roasted vegetables cool down a bit. Once cool enough to handle, peel the garlic and roughly chop everything.
5. Now, add the roasted tomatoes, garlic, and onion to a blender or food processor.
6. Add the cumin powder, dried red chilli, coriander, jalapeno slices, salt, and lemon juice.
7. Pulse until you reach a coarse texture. Don’t over-blend – you want some chunkiness!
8. Finally, stir in the olive oil.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t skip the roasting! It’s what gives this salsa its signature smoky flavour.
• Taste as you go. Adjust the salt, lemon juice, and jalapeno to your liking.
• For extra flavour, add a pinch of smoked paprika.
• If your salsa is too thick, add a tablespoon of water at a time until you reach your desired consistency.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already vegan! Just double-check your olive oil if you’re super strict.
• Spice Level Adjustment: For a milder salsa, remove the seeds and membranes from the jalapenos. For a hotter salsa, leave them in, or add a pinch of cayenne pepper.
• Cinco de Mayo: Serve this salsa with a big platter of nachos, guacamole, and your favourite Mexican beers for a festive Cinco de Mayo celebration! My family always makes a huge spread.
• Sauce Base: Use this salsa as a base for other sauces! Thin it out with a little water and use it as a marinade for chicken or fish.

Serving Suggestions

This salsa is incredibly versatile! Here are a few of my favourite ways to serve it:

• With tortilla chips (obviously!)
• As a topping for tacos, burritos, or quesadillas
• Alongside grilled chicken or fish
• As a side dish for Mexican rice and beans
• With scrambled eggs for a spicy breakfast

Storage Instructions

Leftover salsa can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavour might mellow slightly over time, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

• What type of tomatoes work best for this salsa? Roma tomatoes are great because they have a meaty texture and fewer seeds. But any ripe tomatoes will work!
• Can I roast the vegetables on a charcoal grill? Absolutely! Grilling will give them an even smokier flavour.
• How can I adjust the salsa’s consistency? Add a tablespoon of water at a time until you reach your desired consistency.
• What is a good substitute for jalapenos if I want a milder salsa? Poblano peppers are a good option. They have a mild heat and a lovely flavour.
• Can this salsa be made ahead of time, and if so, how long will it keep? Yes, you can make it a day or two in advance. Just store it in an airtight container in the refrigerator.