This roasted tomato salsa is a copycat recipe for the infamous Qdoba salsa. All it takes are several simple ingredients to create the best restaurant-style salsa (and crispy tortilla chips on the side)! This salsa goes perfectly with Qdoba chipotle lime chicken, and spicy Mexican rice. Can’t get enough spicy salsa in your life? Check out this chile corn salsa recipe too!
Jump to:
Why This Recipe Works
- Quick, Easy, Delicious: This homemade salsa couldn’t be more simple to make. Make this for your next party and it will be your friends and family’s favorite salsa in no time!
- Sweet yet savory taste: The lime juice paired with the fresh cilantro and charred tomatoes go hand in hand to create a unique flavor you won't soon forget!
- Vegetarian and vegan-friendly: Given this recipe contains no animal-derived ingredients, this is perfect for meat-free and planted-based individuals.
Ingredients
- Roma tomatoes - Choosing these tomatoes are best because they are not very seedy and they're great for roasting.
- Sweet onion - The best thing about sweet onions are that they caramelize nicely and remain sweet when roasted.
- Chipotle peppers - These peppers add a smoky flavor, a little bit of spice, and savory notes with adobo sauce.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Red onion: Instead of sweet onion, you can substitute for red onion and it will still maintain the same depth of flavor.
- Hot house or vine ripe tomatoes: You can use other tomatoes but unlike roma, they may contain more seeds.
Variation
- Cilantro-free: If you don't like cilantro (kind of like me) make a version of this salsa without it! It is just as good, and still full of flavor.
- Extra spicy: Instead of jalapeño peppers, use habanero or a serrano pepper for an extra bit of spice in this salsa.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Preheat oven - Turn oven onto the highest broil setting.
Arrange the tomatoes, onion and garlic on a sheet tray, cut-side down. Drizzle with some olive oil. Broil the vegetables until charred, for 15-20 minutes. [photo 1]
Once the vegetables are charred, remove from the oven and let them cool for 10 minutes, or until room temperature. [photo 2]
Add the vegetables to a blender or food processor, with the remaining ingredients. [photo 3]
Pulse until you have the desired consistency, and serve. [photo 4]
Expert Tip
Do not be shy with charring the vegetables! The brown bits and charred skin add flavor to the salsa. You may feel nervous that you are burning the vegetables—don’t worry!
Adjust the spice to your liking! If the spice level is not your thing, feel free to omit the jalapeño from the salsa. I highly recommend keeping the chipotle in the salsa, for the smokey flavor.
Make Ahead & Storage
Make Ahead Instructions
- You can make this salsa up to 1 day in advance.
- Store in an airtight container and keep refrigerated to maintain the freshness of the salsa.
Storing Leftovers
- If you have leftovers, store them in an airtight container
- If kept stored in the fridge, it can last up to five days.
Recipe FAQs
As you can see in the instructions above or in the following recipe card, my personal preference for this tomato salsa is broil until charred. However, you can also char them whole on a cast iron skillet, or even on a gas grill.
More Salsa Recipes
Looking for more meal inspiration? Subscribe to our newsletter for weekly recipe roundups, straight to your inbox! Follow us on our socials, on Instagram, Pinterest and Facebook! If you try one of our recipes, let us know how it was by rating and commenting!
Roasted Tomato Salsa {Qdoba Copycat}
Ingredients
- 4 Roma tomatoes halved
- 1 Sweet onion quartered
- 4 cloves Garlic whole
- 1 Jalapeño pepper halved
- 1 Chipotle pepper in adobo
- 1 Lime juiced
- ½ cup Cilantro
- Salt to taste
Equipment
Instructions
- Preheat the oven on the highest broil setting.
- Arrange the tomatoes, onion and garlic on a sheet tray, cut-side down. Drizzle with some olive oil. Broil the vegetables until charred, for 15-20 minutes.4 Roma tomatoes, 1 Sweet onion, 4 cloves Garlic, 1 Jalapeño pepper
- Once the vegetables are charred, remove from the oven and let them cool for 10 minutes, or until room temperature.
- Add the vegetables to a blender or food processor, with the remaining ingredients. Pulse until your desired consistency, and serve.4 Roma tomatoes, 1 Sweet onion, 4 cloves Garlic, 1 Jalapeño pepper, 1 Chipotle pepper, 1 Lime, ½ cup Cilantro, Salt to taste
Notes
- Do not be shy with charring the vegetables! The brown bits and charred skin add flavor to the salsa. You may feel nervous that you are burning the vegetables—don’t worry!
- Adjust the spice to your liking! If the spice level is not your thing, feel free to omit the jalapeño from the salsa. I highly recommend keeping the chipotle in the salsa, for the smokey flavor.
Leave a Reply