Roasted Tomato Salsa


Tomato salsa. A tortilla chip’s best friend. Magic in a molcajete. This recipe is so delicious you won’t believe how easy it is to make.

I’ve included instructions for the use of a traditional Mexican lava stone mortar and pestle or molcajete, but a blender may be used just as well.


4 very ripe Roma tomatoes split lengthwise, stem scar removed

1-2 Jalapeño peppers split lengthwise (for a milder salsa, seed and devein)

1/2 of a medium white or yellow onion, quartered

1 clove of garlic, skin on

1/2 cup cilantro leaves

salt to taste (about a teaspoon for me)


  • Preheat broiler to 500º F. Some ovens may require moving the top rack to the highest setting.
  • Spread the onion pieces, whole garlic and split tomatoes and peppers open side down on a cookie sheet.
  • Broil 5-10 minutes or until blackened on the outside.
  • Remove and allow to cool slightly.
  • Peel the garlic and place in a molcajete with the salt. Grind to a fine paste.
  • Add the peppers, grind to desired texture.
  • Add the onions, repeat.
  • Last the tomatoes. I like to leave a little chunk on mine.
  • Chop the cilantro and add it to the molcajete, stir.
  • Add a little water to thin if needed.
  • Taste for salt and adjust if needed.

Boom. Authentic AF.

Note: If you don’t own a molcajete, or you could just live without an arm workout today, add the tomatoes, peeled garlic, onion and salt to a blender and pulse to desired consistency, adding water to thin as desired. Lastly add the cilantro and give it one more spin and salt to taste.

Slightly less authentic. Far less effort. Still hella yummy.


Did my salsa make you want to dance?

Thank you for your support!