Salsa de Tomate Asado is made from roasted Roma tomatoes, garlic, red onion, cilantro, lime juice, and Serrano peppers. It’s easy to make, and tastes delicious with tortilla chips, on breakfast tacos, with scrambled eggs, or on an omelet. Adjust the heat by adding or removing Serrano peppers.
Salsa de Tomate Asado Recipe
Salsa de Tomate Asado
Equipment
- molcajete
- cutting board
- kitchen knife
- glass bowl
- large spoon
- baking sheet
- foil
Ingredients
- 3 Roma tomatoes – halved
- ½ red onion – quartered
- 1 serrano pepper – split and seeded
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp kosher salt
- 2 tsp Tex-Mex spice blend
- ½ lime – juiced
- ¼ cup fresh cilantro – chopped
Instructions
- Add tomato halves, onion quarters, serrano pepper, and garlic cloves to a glass bowl. Add olive oil and salt, then toss to coat.3 Roma tomatoes, 1/2 red onion, 1 serrano pepper, 2 cloves garlic, 1 tbsp olive oil, 1 tsp kosher salt
- Add oiled and salted tomatoes, garlic cloves, peppers and onion quarters to a baking sheet lined with foil.
- Preheat oven to 400 degrees. Roast vegetables for 20 minutes.
- Remove from the oven. Remove the tomato skins – they should come off easily.
- Coarsely chop the onions, peppers, and tomatoes. Add the garlic, Tex-Mex spice blend, and lime juice to a molcajete. Crush with a tejolote until a paste forms. Add the onions and peppers, crush some more until well blended. Add the chopped tomatoes and cilantro, and crush until the desired consistency is achieved. It’s best to leave some chunks of tomato.2 tsp Tex-Mex spice blend, 1/4 cup fresh cilantro, 1/2 lime
- Serve warm or cold with tortilla chips.
Notes
PRIVATE NOTES
Nutrition
More Information
Peppers
Serranos are a great pepper to use for roasted tomato salsa. They are hotter than jalapeños. One deseeded serrano pepper makes a medium-heat salsa. Add one or two more to increase the heat. For less heat, use a jalapeño instead.
I find that pepper heat varies with the batch of peppers. To avoid surprises, taste one of your peppers to determine the level of heat before adding to the salsa.
You can visually determine the heat of jalapeño peppers by looking at the pepper skin. Blistered skin like on the one pictured here means it’s hot!
Onions
In this Salsa de Tomate Asado recipe I used red onions, because they add a nice color to the salsa. You could use yellow onions, or white onions if you desire.
Tomatoes
Roma tomatoes make the best roasted tomato salsa because they are easy to handle, have a high pulp to juice ratio, and roast nicely. If you have garden cherry tomatoes, they are also superb, but are a little more work to remove the skin. You could leave the skin on for a more smokey flavor if you desire.
Chop the roasted peppers into ½ inch cubes before adding to the molcajete. Don’t over-process them – you want some nice chunks of tomato in your salsa.
Spices
My Tex-Mex Spice Blend is a simple blend of cumin, garlic powder, salt and pepper. It is a common ingredient in most of my Tex-Mex recipes, and I always have some on hand. Follow the link for the recipe.
Related Recipes
Tex-Mex Spice Blend
Quesadilla-style Breakfast Tacos
Perfect Scrambled Eggs
American Omelet
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