This chunky roasted tomato salsa is rich and spicy and a perfect accompaniment to your next Mexican fiesta or grill night.

Chunky Roast Tomato Salsa. A rich and spicy salsa using roasted tomatoes.

Sometimes it’s the sides that make a meal. Sauces, condiments and side dishes can be the very thing to take your main dish to the next level and that’s totally true of this Chunky Tomato Salsa. It’s super simple to put together but it has an interesting twist or two.

This recipe came about as I wanted a salsa that would go nicely with my  pulled pork empanadas but it works equally well served with pasta, or simple grilled meats, tacos, nachos and even enchiladas. 

A black bowl filled with red rice.This easy tomato salsa uses a combination of fresh and roasted cherry tomatoes and onion for maximum flavour. The cherry tomatoes roast alongside some onion, garlic and chilli, then all gets blitzed together at the end to a thick puree.

While the vegetables are roasting, you marinate a little more onion in some sugar and vinegar and that combination of sweet roasted veg and piquant fresh vegetables packs a super satisfying flavour punch.

It’s the perfect combination of sweetness, spiciness and sourness and perfect for dipping empanadas. It’s delicious on burgers too and this avocado cream sauce is another perfect accompaniment.

So, if you’re having a Mexican fiesta, grill night or just need a good chip dip, this Chunky Roasted Tomato Salsa is the only one you need.

Chunky Roast Tomato Salsa. A rich and spicy salsa using roasted tomatoes.

Chunky Roast Tomato Salsa. A rich and spicy salsa using roasted tomatoes.

Chunky Roasted Tomato Salsa

5 from 1 vote
This chunky roasted tomato salsa is rich and spicy and a perfect accompaniment to your next Mexican fiesta or grill night.

Ingredients

  • 600 g cherry tomatoes
  • 1 red onion, cut in half
  • 1 clove garlic (not peeled)
  • 1 red chilli
  • 1/2 cup coriander leaves
  • 2 limes, juiced
  • 1 1/2 teaspoons sugar
  • pinch of salt

Instructions
 

  • Preheat the oven to 180C / 350F. Line a baking tray with baking paper
  • Lay 500g of  tomatoes, one half of the onion, garlic and chilli on the baking tray and roast for 20 minutes until cooked and blackened a little on the outside. 
  • Finely slice the other half of the onion and mix it in a small bowl with 1/2 a teaspoon of the sugar and the juice of one lime. Allow to marinate until required. 
  • Chop the remaining 100g of tomatoes into chunks and put aside until required.
  • Once cooked, remove skin from garlic and stalk from the chilli. and place all roasted vegetables into a blender. Add the coriander leaves, the rest of the lime juice and sugar and a pinch of salt. Puree until thick and nearly smooth. 
  • Pour the puree into a bowl, fold through most of the tomatoes and marinated onion, leaving the rest to scatter on top of the salsa. .
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