I love making this roasted tomato corn salsa at home!! It’s easy, full of flavor, and comes together quickly when you have fresh garden vegetables. Serve it with salty tortilla chips for an unbeatable snack.
Snacktime!
If you’re as obsessed with chips and salsa as we are, this roasted tomato version will become a favorite. It blends juicy roasted tomatoes with sweet, toasted corn, a touch of pepita richness, and fresh cilantro for brightness.
I already love roasted vegetables, and turning them into a vibrant blended salsa is a revelation. Roasting concentrates sweetness, adds smoky caramelization, and softens the peppers and garlic so the finished salsa is smooth and complex.
During a late-summer trip we went through jars of salsa and multiple bags of chips every afternoon. I craved a blended roasted salsa and decided to recreate a version inspired by one of my favorite store-bought pumpkin seed salsas, but with roasted tomato and corn added. The result is deep, slightly sweet, and perfectly snackable.
Roasting the tomatoes until they burst brings out their natural sugars. Roasting the onion and jalapeños alongside them adds caramelized depth. Toasted pepitas blended into the salsa add a rich, nutty texture that thickens the mixture slightly and gives it a satisfying bite.
I also love smoky corn salsas, so I toast the corn in a skillet until golden and stir it into the finished salsa to preserve the kernels’ texture. That contrast between the silky blended base and the crisp-tender corn kernels is one of the best parts of this recipe.
You control the heat here: leave out jalapeños for no heat, use a mild pepper, or keep the seeds to increase spice. If you want a milder kick, remove the ribs and seeds from the jalapeños before roasting.
Toasting the corn brings out a toasty sweetness you won’t get from raw corn. Searing the kernels in a hot skillet until they’re golden is quick and adds a lovely flavor and texture that complements the smooth, roasted tomato base.
Grab the chips and a margarita and you’re set.
Roasted Tomato, Corn & Pepita Salsa
Roasted Tomato, Corn & Pepita Salsa
Ingredients
- 3 cups cherry tomatoes, halved
- 1 small sweet onion, cut into chunks
- 1 to 2 jalapeño peppers, seeds removed for less heat (or leave seeds in for more spice)
- 2 garlic cloves
- 3 tablespoons olive oil
- kosher salt and freshly ground pepper, to taste
- 1 cup corn kernels, cut straight from the cob
- 1/2 cup chopped fresh cilantro
- 1/3 cup roasted, salted pepitas
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon sugar (optional, to balance acidity)
- Tortilla chips, for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the halved tomatoes, chopped onion, jalapeño peppers and garlic cloves on the baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast for 25–30 minutes, until the tomatoes are bursting and the vegetables begin to caramelize.
- While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the corn kernels and cook, tossing occasionally, until the corn is caramelized and golden. Remove from heat and set aside.
- Let the roasted vegetables cool slightly, then transfer them to a food processor. Pulse a few times to break them up.
- Add the chopped cilantro, roasted pepitas, lime juice and sugar to the food processor. Blend until mostly smooth and well combined. Taste and adjust seasoning with additional salt or a pinch more sugar if needed. Blend briefly again.
- Pour the blended salsa into a bowl and fold in the toasted corn kernels to preserve their texture. Serve immediately with tortilla chips.
Notes & Tips
Storage: Store leftover salsa in an airtight container in the refrigerator for up to 4 days. Re-stir before serving; the texture will thicken slightly as it chills. For a looser consistency, stir in a teaspoon of water or extra lime juice before serving.
Heat control: Adjust spice by choosing milder peppers or omitting seeds. If you want smoky depth without much heat, try roasting a mild poblano along with the jalapeño.
Serving ideas: Beyond chips, this salsa is excellent spooned over grilled fish or chicken, used as a topping for tacos, or stirred into simple grain bowls for a bright finish.
Make-ahead: Roast the vegetables up to a day in advance and refrigerate. Blend and add the toasted corn just before serving for the best texture.
This and a margarita make a perfect pairing for a relaxed evening or casual gathering.