This easy and mildly spicy homemade Roasted Tomato Salsa recipe is perfect for snacking, sharing or celebrating game day in style!

I often think of salsa as a summer snack, but dried chiles and roasted tomatoes make this salsa recipe perfect for the off-season. Roasting the tomatoes gives them a great, deep flavor that is perfect for those winter or early spring tomatoes that aren’t super flavorful on their own. But, of course it would be so much better with a beautiful vine ripened tomato from your backyard during the bumper crop.

Pepitas are thrown in for an easy and flavorful way to add a bit of texture and body to the salsa. The dried chiles and roasted veggies give the salsa a deep, complex flavor that you can’t get from a traditional fresh salsa.

Feel free to amp up the spice and use more dried chiles, but with a bit of a kick, this should be a good spice level for most salsa lovers. Sure, you can eat it with chips, but you can also serve it with rice, stirred into black beans, spooned on tacos or even with eggs.

Roasted Tomato Salsa with Pepitas

Print Recipe

This easy and mildly spicy homemade Roasted Tomato Salsa recipe is perfect for snacking, sharing or celebrating game day in style!

Author: Kristen Olson
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 minutes
Yield: About 3 cups 1x

Ingredients

Scale

1 pound Roma tomatoes, cut in half (about 6 tomatoes)
1 small onion, cut into wedges
2 cloves garlic, peeled
2 teaspoons olive oil
5 small red hot dried chiles (I used chile de árbol)
2 medium dried chiles (I used pasilla chile)
2 teaspoons coarse Kosher salt
1 1/4 cups water
2 tablespoons pepitas
1 tablespoon white vinegar
Serve with:
Fresh cilantro leaves
Pepitas
Tortilla chips

Instructions

Set oven to broil. Place tomatoes, onion and garlic on baking sheet. Lightly brush with olive oil. Broil 5 to 6 inches from heat 10 minutes. Remove garlic and set aside; turn tomatoes and onions. Broil tomatoes and onions an additional 5 to 10 minutes or until lightly charred.
Remove and discard stems and seeds from the dried chiles. Add chiles, tomatoes, onion, garlic, salt and water to a 2-quart saucepan. Bring to a boil, reduce heat to medium-low and simmer uncovered, stirring frequently, 10 to 15 minutes or until reduced and slightly thickened. Remove from heat, stir in pepitas and vinegar.
Carefully spoon mixture into a blender or food processor. Cover; pulse until desired consistency. Serve warm or slightly chilled topped with cilantro, pepitas and tortilla chips, as desired.

Nutrition

Serving Size: 1/2 cup
Calories: 82
Sugar: 4g
Sodium: 398mg
Fat: 3g
Saturated Fat: 0g
Unsaturated Fat: 3g
Carbohydrates: 11g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg

What’s your favorite salsa recipe?

Here are a few more salsa recipes to try…
Pineapple Papaya Salsa from Mrs Wheelbarrow
Cowboy Caviar from Oh, Sweet Basil
Mango Salsa from Fifteen Spatulas

Or, check out my Roasted Tomatillo Salsa…

Or, how about this Easy Guacamole with Queso Fresco…

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Roasted Tomato Salsa with Pepitas