Roasted Sweet Tomato Salsa

A mild salsa on the sweeter side, velvety thick!

Why sweet?

No sugar added here! The yellow bell pepper, in addition to roasting the vegetables under the broiler results in sweeter veggies. If you were to put white onion straight into your food processor it would be a much stronger, harsh onion flavor. The broiler softens the vegetables, and when pureed in your food processor, they emulsify with the oil they were drizzled with and create a wonderful, velvety salsa!

Why is this salsa yellow/not bright red?

My recipe calls for a yellow bell pepper, resulting in a sweet, yellow hue salsa. A red bell pepper would be a perfectly fine swap, and result in a more red, deeper tasting salsa.

Not sure about adding jalapeño?

Jalapeños are not as hot as you might think. Well, yes they are hot, but it is the seeds that make them hot! Of course, there is a mild kick of heat from the flesh of the jalapeño, but without the seeds, and when roasted under the broiler, as in this recipe, you would be surprised how mild their flavor becomes.

What kind of tomatoes should I use?

Vine ripened tomatoes are the best! These tomatoes tend to be less watery which is important when making salsa because you don’t want salsa that is thin like soup! If you can’t find vine ripened tomatoes, opt for smaller tomatoes, generally these have less water and seeds. Regardless, a lot of the water in the tomatoes will be released when they are roasted under the broiler, which will help to create a thicker salsa.

Difficulty: Beginner Prep Time 20 min Cook Time 20 min Rest Time 10 min Total Time 50 mins
Servings: 4
Best Season: Suitable throughout the year


Tomatoes and other vegetables are roasted under the broiler to mellow their flavor. Pureed together, this salsa comes together easily. A yellow bell pepper gives this salsa its yellow hue and sweet flavor, substitute a red bell pepper for a more red tinge. 

You Need


Prepare the Vegetables

    • Preheat broiler to 500 degrees for 5 minutes.
    • Put vegetables on a sheet pan. Do not over crowd them on the pan, or they will steam instead of roast.
    • It is best to put the tomatoes on a separate sheet pan from the vegetables, so they do not steam the other vegetables, as they have quite a bit of water, and will probably take longer to cook.
    • Drizzle oil over vegetables, sprinkle with 1 teaspoon of kosher salt.
    • Put vegetables under broiler.
    • Roast for 10-15 minutes, until slightly charred and soft.
    • The tomatoes will release liquid as they roast, drain this liquid before the next step.
    Closely monitor your vegetables as they roast under the broiler. Things can turn to complete burn fast! Generally, the tomatoes will take longer because they have so much water. Turn vegetables occasionally as they are becoming charred.
    • Remove vegetables from sheet pans, and allow to cool slightly, about 10 minutes.

Combine Vegetables to Make Salsa

    • In a food processor or blender add all roasted vegetables & green onion. Add lime juice, chili powder & garlic powder.
    • Process until just slightly chunky, or to your personal preference. 
    • Taste salsa, add lime juice, and kosher salt as needed.
    • Chill salsa, or eat immediately!


This recipe makes about 3 cups of salsa. Plenty of salsa to have leftovers. And that is perfect, because as this salsa sits, the flavors will meld and become stronger. Even better on day two or day three! Just refrigerate in an air tight container.

Keywords: roasted salsa, tomatoes, onion, poblano pepper, yellow bell pepper, jalapeño, sweet salsa
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Eat Smart Be Well

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