Roasted Tomato Salsa & Guacamole

I love salsa, and I love guacamole even more. For salsa, the stuff you can buy at the store really isn’t half bad, especially if you can find some that doesn’t have weird preservatives in it. For guacamole, on the other hand…you just gotta make it fresh. It’s so much more delicious that way! But the best thing to do, of course, is to make them both from scratch. At the same time. And then proceed to eat them with half a bag of chips.

OK…maybe that last part isn’t exactly in keeping with my whole “healthy” thing, but if you go with baked chips or manage to limit yourself to a reasonable amount, the salsa and guacamole are pretty healthy in and of themselves.

Salsa can be super easy if you do it pico de gallo style and just chop tomatoes into rough chunks and combine with a few other ingredients. I’ll post a recipe for that sometime for sure. But this time I felt like being just a tiny bit more fancy and roasting the tomatoes and peppers before I combined them. Don’t worry, though, my definition of “being fancy” when it comes to cooking usually means “I added one easy step and acted like it revolutionized the dish.”

You just slice tomatoes, onion, and a jalapeño or two in half and stick them on a cookie sheet along with a couple of cloves of unpeeled garlic:

Then pop it under the broiler for 5-10 minutes (rotating once, halfway through) until everything is just starting to blacken and bubble:

Then just peel the garlic and combine everything in a food processor or blender, along with a bit of cilantro, some salt, and a splash of lime juice if you’re feeling saucy. Blend until combined and enjoy!

It’s so easy – the only thing easier is the guacamole recipe, which is to pour out the salsa, add a couple of avocados to the blender, and add a few tablespoons of salsa back in. Blend until nice and smooth and you’ve got yourself some really tasty guacamole!

If you want to skip the roasting you can still make the salsa and guacamole using the exact same ingredients, just maybe dial back on the jalapeño and garlic because they are both much stronger raw.

Roasted Tomato Salsa

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: About a cup of salsa

Vegan, Gluten Free, Low Fat, Soy Free, Refined Sugar Free


  • 4-5 roma tomatoes, sliced in half
  • 1/2 an onion, chopped into large chunks
  • 2 cloves garlic, unpeeled
  • 1-2 jalapeño peppers, sliced in half with seeds removed
  • 1/2 cup fresh cilantro
  • 1/4-1/2 tsp salt (to taste)
  • pinch of cumin (optional)
  • splash of lime juice (optional)


  1. Preheat your broiler. Place all ingredients on a greased or parchment-covered cookie sheet and broil for 5-10 minutes, rotating once halfway through, until everything is just starting to blacken and bubble. Remove from oven and peel garlic, then add everything to a blender or food processor along with cilantro, salt, and lime juice and blend until combined. To make it spicier you can add some raw jalapeno to the blender as well.


Prep Time: 5 minutes

Total Time: 5 minutes

Yield: About a cup of guacamole

Vegan, Gluten Free, Soy Free, Refined Sugar Free


  • 1/4 cup fresh salsa (recipe above, or use whatever kind you like)
  • 2-3 avocados, skins and pits removed
  • 1-2 teaspoons lime juice
  • salt (to taste)


  1. After making your salsa, remove it from the blender and add in your avocados. Add 1/4 cup of the salsa, 1 teaspoon lime juice, and salt (if necessary) and blend until smooth. Serve immediately so it doesn't get brown. If you need to store it for a little while, put it in a bowl in the fridge with plastic wrap pressed right up to the guacamole (air is what makes it turn brown).


If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.


2 Responses to “Roasted Tomato Salsa & Guacamole”

Leave Comment