This is the first time that I try my hand at making salsa al home. And this one turned out to be a spicy hot flavor bomb!
And it’s the perfect Mexican dipping sauce for your next summer appetizer party!
I roasted the tomatoes in a hot oven for a while before assembling the salsa. Because roasted tomatoes will give the salsa a more deeply flavored and more concentrated and rich aroma.
But hey, you can skip this step if you haven’t got the time.
Spicy Roasted Tomato Salsa Recipe
If you are not going to oven to roast the fresh tomatoes, then I recommend you add a little drop of tomato paste right in the end.
Also choose very ripe good quality tomatoes for this tomato salsa. Because if you use bland tomatoes, you will turn your Mexican salsa into something very unappetizing and quite boring.
Or use cherry snack tomatoes!
Cherry tomatoes are usually sweeter and they are always packed with flavor. Which makes them just perfect for this spicy tomato salsa.
I like the salsa best when I serve it ice cold, straight out of the fridge. The cold brings out the freshness coming from the crispy shallot, fresh cilantro and the lemon juice even more.
This is also a simple and delicious cinco de mayo recipe! Or an amazing New Years Eve appetizer. And always serve in the good company of a large bowl of crispy salted corn nachos!
Oh, one thing you can do here also: you can replace the paprika powder in this recipe by my homemade taco seasoning for instance.
But that’s entirely up to you!
Enjoy this little salsa party!
- 1 ⅓ lb fresh tomatoes (600 g), very ripe
- 1 medium shallot
- 2 small garlic cloves
- 10 sprigs fresh cilantro
- 1 tbsp lemon juice or lime juice
- 1 tsp paprika powder or pimenton
- olive oil
- Trim and clean the ripe tomatoes. Chop the tomatoes into smaller bite-size chunks and then transfer them onto a large baking tray. Drizzle them with a little sprinkle of olive oil and season with a good dash of pepper and salt.
- Roast the tomatoes in a preheated oven at 302°F (150°C) for 45 minutes until they look a little dried out.
- Remove the tomatoes from the hot oven and then let them cool down fully at room temperature. Peel and chop the shallot and garlic cloves roughly. Add them to a clean blender.
- Pulse into a fine mixture and add the roasted tomatoes once they are cooled.
- Pulse again. Then add the fresh cilantro, half of the spicy paprika (or pimenton) and lime or lemon juice. Season with a little pinch of salt and add a drizzle of olive oil as well.
- Pulse the ingredients again into a well-mixed but still chunky tomato paste. Check the seasoning and add extra spicy paprika, salt, cilantro and lime or lemon juice to taste if necessary. Then transfer the tomato salsa to a clean bowl and chill in the fridge for 10 minutes. Serve cold with nachos.