As easy to make roasted tomato salsa recipe with a touch of mint. This is the best salsa recipe for all those who don't like cilantro or coriander. Hey, we get it! This recipe is great for game day, party day, any day!
Our smoky salsa recipe is quick to make and so much better than store-bought. We are going to roast a few veggies, add canned fire-roasted tomatoes into a blender, and done! Sit back enjoy a Paloma and eat all the chips and homemade salsa you can.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
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If you are a cilantro lover you may be wondering why we would ever make salsa without cilantro. I get it, I love cilantro too. But you may have heard people say it tastes like soap- yeah that's genetic.
My friend Ericka is one of those people, so I made this recipe for her. It was inspired by a tomato-mint salsa we had at a local Mexican restaurant that is sadly now closed. But I enjoyed the unique flavor it had while still being a true Mexican restaurant-style salsa, I had to recreate it!
Roasted Salsa Ingredients & Substitutions
This tomato salsa recipe has all usual suspects (minus the cilantro, of course!). But we have a few changes that might surprise you.
- Fire-Roasted Tomatoes- I used canned fire-roasted tomatoes in this recipe. I know some people will find that offensive but hear me out. Tomatoes are one of those foods that being in season really counts. For a consistent recipe every time we use the canned variety. If you have in-season tomatoes and want to substitute you will need 1 pound of Roma or paste tomatoes. Cut in half and place flesh side down on a baking sheet. Place under a broiler for 7 minutes. the skins should be charred black. You can read more about working with out-of-season tomatoes in this post.
- Onion- A white or yellow onion, not a sweet onion. The recipe calls for one medium onion. If all you have is a large onion use ¾ of it and save the rest. You will want to remove the skin and cut into wedges or ½ inch rounds.
- Garlic- Fresh garlic cloves with the skins on so they don't burn during roasting. The jarred garlic can be substituted in a pinch, skip the roasting and add directly to the food processor. Garlic powder won't be a good substitute here.
- Jalapeno- Jalapenos are the classic hot pepper for any salsa recipe. Jalapenos range from barely peppery to really hot. I recommend either tasting the pepper before adding to the blander, although this takes some courage. Or adding a small amount at a time until you get the heat level you like. If you are a hot pepper person, experiment with chipotles, habaneros, or even serrano peppers. They all have unique flavors that pair well with this recipe.
- Lime- We roast our lime in this recipe! It may sound strange but it really amps up the salsa. Also when the lime is warm it is way easier to squeeze all the juice out. You can substitute bottled lime juice but note that you will be missing on a bit of the smokiness that comes with a roasted salsa recipe.
- Mint- The very subtle star of the show. This tomato salsa should not taste minty. It should be a flavor in the background that makes people say "mmmm, this is good, what is in this?". If you are unsure about the mint try a 50/50 split between mint and parsley. We don't recommend all parsley (too plain) or substituting basil (tastes like marinara on a chip).
How To Make Roasted Salsa
This recipe has an extra step of broiling the veggies but we promise it is no-fuss and worth the extra flavor.
- Roast the Vegetables and Aromatics- Place the sliced onion, lime halves, and jalapeno under the broiler for 7 minutes. You can also grill them. The goal is to get a nice char on the outside. This is a dry roast, no oil or other seasoning is needed. Allow the roasted vegetables to cool for a few minutes. If you can't pick up the lime to squeeze out the juice with your bare hands then the veggies are too hot. We are making salsa, not soup!
- Blend the Salsa- I prefer a food processor for a chunkier salsa but a blender is absolutely fine for more uniform texture.
- Season to Taste- Salsa is one of those foods that is really a matter of personal preference. So go light on the aromatics (salt, cumin, mint, garlic, jalapeno) and add a little at a time until you get your perfect version.
Homemade Salsa Tips & Tricks
- Do not add sugar to this recipe. The canned tomatoes are picked and roasted at peak ripeness so no additional sugar should be added.
- If using whole canned or fresh tomatoes you can add to the food processor with the whole veggies for a one-step recipe.
- Don't be afraid of the char on veggies, this is what gives roasted salsas their unique flavor.
- Allow the veggies to cool for 10 to 15 minutes. Add the mint in when the veggies are hot will discolor it.
- Mint flavors can vary greatly from plant to plant. The mint flavor will become more pronounced as the salsa sits. If making for same-day use, add mint to taste- usually a ⅓ cup total. For advanced preparation we recommend starting with a ¼ cup of mint and testing for flavor right before serving, add additional chopped mint if needed.
- To reduce heat use only half the jalapeno or remove seeds and veins. The membrane, or vein, is the hottest part. not the seeds.
Roasted Tomato Salsa with Mint
- Position oven rack in top ⅓ of the oven. Preheat broiler. Place onion wedges, garlic cloves (with skins on), lime and jalapeno on a baking tray. Broil for 7 minutes, turning onions and jalapeno halfway through.
- Allow the aromatics to cool for 15 minutes. Remove garlic cloves from skin and juice the lime.
- Place onion, peeled garlic cloves, lime juice, jalapeno, salt, and cumin to a food processor. Pulse for 10-15 seconds.
- Add the tomatoes and ¼ cup of the mint, pulse for 30-45 seconds to combine. Taste for flavor, add additional salt or mint if needed.
- Mint flavors can vary greatly from plant to plant.
- The mint flavor will become more pronounced as the salsa sits. If making for same-day use add mint to taste- usually a ⅓ cup total. For advanced preparation we recommend starting with a ¼ cup of mint and testing for flavor right before serving, add more mint if needed.
- To reduce heat use only half the jalapeno or remove seeds and veins.