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Roasted Tomato Chipotle Salsa

I love salsa - healthy, full of flavour, low in fat, and perfect for a snack with tortilla chips or as a condiment on a salad, fish, tacos, etc. There are so many great store-bought varieties to choose from but with my new years resolutions on my mind, I decided to try making an even healthier (and tastier) homemade salsa combining super sweet cherry tomatoes and smokey chipotle. Turns out it's pretty simple and the flavours are so much brighter, fresher, and tastier than anything you find in a jar.
Course: Side Dish
Cuisine: Mexican, Tex-Mex
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn-free, dairy-free, egg-free, gluten-free, nut-free, soy-free, spicy, tacos, tomato, tortilla, vegetables, yeast-free
Servings: 2
Author: ness


  • 1 pint cherry tomatoes (cut in half)
  • 2 inch Spanish onion wedge (about ¼ of the onion peeled)
  • 1-2 large garlic cloves (peeled)
  • Pinch of sea salt
  • 1 - 2 chipotle peppers (canned in adobo sauce + 1 teaspoon of adobo sauce (use 1 pepper for milder version))
  • Grated rind of ½ lemon
  • 1 Tbsp lemon juice
  • 1 Tbsp extra virgin olive oil
  • ¼ tsp brown sugar
  • 2 tablespoons chopped fresh cilantro/coriander leaves
  • Corn tortilla chips for dipping


  • Preheat oven to 325 degrees. Add tomatoes, onion, and garlic to a foil-lined roasting pan. Add olive oil and toss to coat evenly. Sprinkle with sea salt and bake for about 20 to 30 minutes, or until onion starts to brown.
  • While tomatoes are roasting, add chipotle peppers, adobo sauce, lemon juice, and brown sugar to a food processor and puree. Set aside.
  • Remove tomatoes, onions, and garlic from oven and let cool. Remove any blackened tomato skins and place tomatoes in a bowl. Remove onion from pan and remove any skin that may have toughened. Using a sharp knife, chop onions and garlic and add to a bowl and mix with tomatoes.
  • Add chipotle puree and fresh cilantro and mix well until combined. Taste and add more salt if needed. Cover and chill at least one hour before serving with corn tortilla chips for dipping. Can be served warm or cold.
 Adapted from Greatest-Ever Mexican Recipes by Jane Milton