Classic Fire Roasted Salsa

5 from 6 votes

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My fire roasted salsa starts with roasted, charred tomatoes, onions and jalapeños and that’s what adds that extra depth of flavor. Easy to make and so much better then store bought.

dipping corn tortilla chip into spicy red Mexican condiment

Of all the Mexican condiments available, very few are as versatile as a fresh batch of tomato salsa. Okay, we can always find a good use for ranchero sauce, but I think as far as chips and dips are concerned, fire roasted salsa beats ranchero, no contest.

Fire Roasted Salsa vs. Traditional Salsas

If you’ve never experienced the incredible flavor of fire roasted tomatoes, you are in for a real treat. Traditional tomato salsas are typically made with either canned or fresh (raw) tomatoes. Sure, they taste good, but fire roasting adds a depth of flavor to salsa that you will never get in a fresh pico de gallo, and especially not from a store bought salsa.

Whether you want to grill, broil, or fire roast tomatoes over an open flame isn’t really all that important. As long as the method you use works to caramelize the sugars in the fruit, you are set.

Roasted Tomato Salsa

Ingredient Notes

This recipe doesn’t call for anything fancy. Actually, you may already have everything you need, especially if you grow a vegetable garden!

  • Roma tomatoes– This variety is my favorite because it has fewer seeds and plenty of firm flesh. If you need a substitute, I suggest Hothouse tomatoes, but you will want to remove the seeds before roasting them.

By the way, late summer is the perfect time to make a batch of salsa, because you are likely up to your eyeballs in fresh garden tomatoes!

In addition to the Romas, you’ll need a white onion, jalapeños, and for a slight kick of heat, a smoky chipotle pepper in adobo sauce.

Please don’t forget the salt- it’s a must in this recipe.

Without salt, the flavor of the roasted tomatoes will overpower the other ingredients. The salt adds balance, allowing all of the flavors to marry together. This is the key to making the best fire roasted salsa!

whole jalapenos, garlic cloves, tomatoes, onion, lime and cilantro

Video: How to Make the Roasted Salsa Recipe

The recipe is straightforward and very easy to make. To see exactly how it’s done, scroll down to the recipe card and watch the video!.

  1. Roast the vegetables.

Roma tomatoes, onion, garlic and jalapeños are sliced and laid out skin side up on a baking tray for oven roasting. If you prefer, preheat your grill and use that instead.

No matter which cooking method you use, make sure the veggies get that nice, black char on them. That’s the secret flavor weapon.

broiled white onion and red tomatoes
  1. Cool, puree, and season the salsa.

Allow the fire roasted vegetables to cool slightly, then carefully puree them in a blender or food processor with the chipotle pepper.

Season with salt and lime juice and you are ready to taste the amazing flavor of your fire roasted salsa!

tortilla chips scattered around fresh tomato salsa in glass bowl

This roasted salsa recipe is is so much better than store bought salsa. You know exactly what goes into it, and the fresh flavor is always so much better.

Grab your chips and start dipping!

Other Mexican Salsa Recipes

For another roasted salsa recipe, check out my Tomatillo Salsa Verde!

Otherwise, dig in to any of my other Mexican salsa recipes, including Chile de Arbol Salsa (this one is SO fantastic), Tomatillo Red Chili Salsa, or Avocado Guacamole Salsa.

dipping yellow tortilla chip into bowl of homemade salsa

This post, originally published on Kevin is Cooking on 8/24/2018, was updated with new content 7/31/2021.

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dipping corn tortilla chip into spicy red Mexican condiment

Classic Fire Roasted Salsa + Video

5 from 6 votes
My fire roasted salsa has charred vegetables for the best authentic Mexican flavor. Make this recipe for a classic spicy Mexican condiment!
Servings: 6 servings
Prep: 10 minutes
Cook: 8 minutes
Total: 18 minutes



  • Slice tomatoes and jalapenos lengthwise. Remove skin from onion, halve and slice into 1/2 inch pieces.
  • Place tomatoes and jalapenos skin side up on a baking sheet with onion pieces and garlic. Place baking tray under broiler and cook for 6-8 minutes until charred. Remove from oven and allow to cool slightly.
  • Grill Method: Set grill to High (450°F). Oil grill basket or grill pan and spread whole tomatoes, jalapeños, halved onion and garlic. Grill until charred, turning to get both sides (5 to 10 minutes total depending on size).
  • In a blender or food processor, blend with chipotle pepper until smooth. Season with juice from one lime and salt to taste.
  • Chill covered until ready to serve with tortilla chips.



  1. Alternatively, you can make my recipe for fire roasted tomatoes and use them instead.


Calories: 45kcal | Carbohydrates: 10g | Protein: 1g | Sodium: 438mg | Potassium: 424mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1350IU | Vitamin C: 32.3mg | Calcium: 30mg | Iron: 0.6mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Condiment, Snacks
Cuisine: Mexican
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
fire roasted salsa with chips, lime and marinated carrots


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    I’ve made this recipe a few times and it is delicious. I use whatever tomatoes I have in the garden and definitely add cilantro when blending. I also use about 2 limes instead of just 1.

  2. 5 stars
    Just made it, delicious! We couldn’t stop eating. I added a little more salt and one shake of cumin. I have so many roma tomatoes in my garden this year, will definitely make it again.

  3. This looks good! In the picture I see serrano peppers, did you in add those too? Also what kind of chips are in the picture? They look scrumptious! I can’t wait to try this.

    1. Actually those were baby jalapeños I grew in the garden and they made it in a photo, but by all means add serrano chiles if you prefer it hotter! As for the chips, they might have been Doritos Salsa Verde Flavored Tortilla Chips? We get so many to try, I can’t remember!

  4. Loved the recipe. I don’t mind roasting the tomatoes and peppers. I didn’t have garlic cloves on hand, used garlic powder instead. Still came out delicious.