I started making my own salsa because I noticed so many of them have stabilizers, preservatives, that keep them shelf-stable for months. So I ditched shop bought and created this little homemade salsa.
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It’s super simple, rich, smoky, and just the right amount of spicy. I like spice but I’m not a fan of spice taking over flavour, so I tend to avoid chilli altogether.
I hope this encourages you to ditch shop bought and try your own!
Why You’ll Love Them:
- No weird ingredients – Just fresh tomatoes, garlic, and natural spices. It’s astonishing when you start looking at salsa labels how many have processed ingredients.
- Smoky & mildly spicy – The perfect balance of warmth without overpowering heat.
- Easy to make – Simple ingredients, minimal prep, and a blender does most of the work.
- Pairs with everything – Tacos, eggs, grilled meats, chips, or just a spoon straight to your mouth.
Ingredients:
- 10-15 ripe tomatoes – whatever medium or small ripe tomatoes you have in the cupboard
- 3-4 garlic cloves
- 1 tsp salt (adjust to taste)
- 1 tsp smoked paprika
- 1 tsp cayenne pepper (use less if you want even milder heat)
- 1 tbsp chipotle paste – make sure you get one that has no nasties (I use Luchito)
- 1 tbsp olive oil
Prepping & Cooking Time:
Prep Time: 10 minutes
Cooking Time: 20-25 minutes
Total Time: 30-35 minutes
Instructions:
1 Roast the Tomatoes and Garlic:
Preheat your oven to 200°C (400°F). Place the roughly chopped tomatoes and garlic cloves in an ovenproof dish. Drizzle with olive oil and add your salt, smoked paprika, and cayenne pepper. Toss everything to coat the tomatoes evenly.
Roast for 20-25 minutes until the tomatoes are soft, slightly charred, and releasing their juices. This step deepens the flavors and gives your salsa that rich, smoky taste.
2 Blend Everything Together:
Once your tomatoes and garlic have cooled slightly, remove garlic clove casing and transfer everything to your blender. Blend until smooth.
3 Taste and Adjust:
Give your salsa a taste. Want more smokiness? A pinch more smoked paprika. Need more heat? A dash of cayenne. Too thick? A splash of water or lime juice can loosen it up. This is your salsa—make it perfect for you.
4 Let the Flavors Mingle:
If you can resist digging in immediately, let the salsa sit for at least 15 minutes. The flavors deepen as they meld together. If you have the patience, refrigerating it for an hour or over night it honestly makes it even better.
5 Serve and Enjoy:
Grab your favorite tortilla chips, drizzle it over tacos, or loaded sweet potatoes. However you eat it, enjoy every bite of your homemade, preservative-free salsa.
Serving Suggestions:
- Tacos & Burritos – Drizzle over tacos, burritos, or quesadillas for a smoky, spicy kick.
- Grilled Meats & Fish – Serve as a sauce for grilled chicken, steak, or fish. It works particularly well with grilled shrimp.
- Eggs – Spoon over scrambled eggs, fried eggs, or shakshuka for a flavorful breakfast.
Pro Tips:
- Tomatoes Matter – Use a mix of small, ripe tomatoes like cherry, plum, or Roma for a balanced flavor. Roasting them enhances sweetness and depth.
- Roast for Depth – Roast the tomatoes at 200°C (400°F) for 20-25 minutes with a drizzle of olive oil for a richer, slightly caramelized flavor.
- Strain for Smoothness – If you want a silky consistency, strain the mixture after blending to remove any tough bits.
FAQs:
How spicy is this salsa?
This salsa has a mild to medium heat level. The chipotle paste gives it a smoky warmth, while the cayenne adds a little kick. If you prefer it milder, reduce or omit the cayenne.
Can I make this without a blender?
Yes! If you like a chunkier salsa, you can use a fork or potato masher to mash the roasted tomatoes and garlic by hand. It’ll have a rustic, homemade texture.
Easy Smoky, Mildly Spicy Salsa – No Junk, Just Flavor
Ingredients
- 10-15 ripe tomatoes whatever medium or small ripe tomatoes you have in the cupboard
- 3-4 cloves garlic
- 1 tsp salt (adjust to taste)
- 1 tsp smoked paprika
- 1 tsp cayenne pepper (use less if you want even milder heat)
- 1 tbsp chipotle paste make sure you get one that has no nasties (I use Luchito)
- 1 tbsp olive oil
Instructions
- Roast the Tomatoes and Garlic:Preheat your oven to 200°C (400°F). Place the roughly chopped tomatoes and garlic cloves in an ovenproof dish. Drizzle with olive oil and add your salt, smoked paprika, and cayenne pepper. Toss everything to coat the tomatoes evenly.Roast for 20-25 minutes until the tomatoes are soft, slightly charred, and releasing their juices. This step deepens the flavors and gives your salsa that rich, smoky taste.
- Blend Everything Together:Once your tomatoes and garlic have cooled slightly, remove garlic clove casing and transfer everything to your blender. Blend until smooth.
- Taste and Adjust:If you can resist digging in immediately, let the salsa sit for at least 15 minutes. The flavors deepen as they meld together. If you have the patience, refrigerating it for an hour or over night it honestly makes it even better.
- Serve and Enjoy:Grab your favorite tortilla chips, drizzle it over tacos, or loaded sweet potatoes. However you eat it, enjoy every bite of your homemade, preservative-free salsa.
