This roasted cherry tomato salsa is bursting with fire-roasted cherry tomatoes, garlic, cilantro, and a touch of smoky jalapeño heat.
When cherry tomatoes are abundant in summer, I love turning them into homemade salsa. While a fresh cherry tomato salsa — similar to pico de gallo — is a favorite, this roasted version offers deeper, smoky flavor that pairs beautifully with chips, tacos, and grilled dishes.
Roasted Cherry Tomato Salsa Ingredients
Gather an onion (white or red), garlic cloves, jalapeños, fresh cherry tomatoes, fresh cilantro, ground cumin, cayenne, dried oregano, salt, black pepper, lime juice, and a splash of olive oil. You’ll also want a food processor, mini chopper, or blender and a baking sheet for roasting.
Char the Veggies
Place the cherry tomatoes, large chunks of onion, whole garlic cloves, and whole jalapeños on a baking sheet and broil until the skins are charred. Leave the tomato and pepper skins intact while roasting to concentrate the smoky flavor and juices.
Remove the baking sheet from the oven and let the vegetables cool slightly before handling; roasted tomatoes release very hot juices immediately after coming out of the oven.
Blend It Up
Slice open the jalapeños and remove the seeds and membranes to control heat, then add them to a food processor or blender with the roasted onions and garlic. Pulse until roughly chopped.
Add the roasted tomatoes, cumin, oregano, lime juice, and cilantro, then blend until the salsa reaches your desired texture — smooth or slightly chunky. Taste and adjust seasonings as you go.
Let the Flavors Develop
Transfer the salsa to an airtight container and refrigerate. For best flavor, let it rest at least one hour; two to three hours allows the flavors to meld even more deeply.
Finish with Salt and Lime
Before serving, taste and add salt, a pinch of cayenne if you want more heat, and black pepper. Depending on the sweetness or acidity of your tomatoes, a little extra lime or salt may be needed to balance the flavors.
Serve Roasted Cherry Tomato Salsa
Serve this roasted cherry tomato salsa with tortilla chips, tacos, nachos, quesadillas, or as a vibrant topping for grilled meats and vegetables. If you prefer a fresh version, you can skip roasting and make a bright, uncooked cherry tomato salsa instead.
More Salsa Ideas
Fresh homemade salsa is simple to make and perfect for summer. Try it with tortilla chips, plantain chips, or as a topping for tacos.
Garden-style salsa is an easy way to use fresh produce from the backyard — bright, fresh, and ready in minutes.
Mango and avocado salsa offers a sweet, creamy contrast to spicy dishes and works well as a dip or topping for salads and burritos.
Sweet corn pico de gallo, especially with grilled or roasted corn, adds texture and smoky-sweet flavor to tacos and salads.
Pico de gallo is a classic fresh salsa made with chopped tomatoes, peppers, onions, and cilantro — an ideal summer snack with chips on a hot afternoon.