Just in time for Cinco de Mayo, this roasted tomato and corn salsa is absolutely addictive. Not too spicy, but with just the right amount of heat, this salsa is perfect with chips, salads, vegetables, rice, pasta or potatoes. Cinco de Mayo is the perfect time to try out new Mexican dishes and this salsa is a great choice. Consider pairing this salsa with our Tomatillo Salsa Verde and chips for the perfect appetizer. As a matter of fact, it would be a delicious condiment to our Mexican Street Style Corn on the Cob.
If you are making corn bread, try adding this salsa in to the batter to give it a new texture and flavor kick.
Roasting the tomatoes, garlic, jalapeños and onions add intensity to the flavors of the ingredients which makes this salsa absolutely addicting.
The recipe is for a large batch of Roasted Tomato and Corn salsa. Scale the recipe up or down, depending on how much you want to make. I added times for processing in a water bath canner at the end of the recipe.
This salsa can also be frozen so you can enjoy it all year long. Nothing is better on a cold winter night than cracking open a jar of salsa bursting with fresh summer flavors.
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| Prep Time | 15 minutes |
| Cook Time | 40-50 minutes |
| Passive Time | 30 minutes to cool, chill oernight |
| Servings |
pints
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- 3 qts tomatoes fresh or canned (if canned use either diced or stewed tomatoes)
- 2 cups red onion (divided) diced
- 3 tbsp olive oil
- 1 jalapeño seeds and membranes removed, (you can add more jalapeño if desired)
- 3 cloves garlic chopped
- 2 tbsp salt
- 2 limes (divided) juiced
- 1 tsp cumin ground
- 1/2 cup cilantro loosely packed, chopped
- 1 cup corn frozen, canned or fresh
- 1 cup vinegar
Ingredients
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- Preheat oven to 400º.
- If using fresh tomatoes you will need to core and peel them. Use the link at the bottom to see our tips on peeling tomatoes.
- Rough chop peeled tomatoes and add them into a large mixing bowl.
- Add half the diced red onion to the mixing bowl as well as the corn, garlic, jalapeño, salt and olive oil. Mix together and spread over a large baking sheet, add the juice of one lime evenly over the tomatoes.
- Place baking sheet in oven and bake for 25 minutes. If you want more browning you can broil mixture for the last few minutes keeping a close eye so it does not burn.
- In a large stock pot or dutch oven add the tomato mixture, the remaining onion, lime juice, spices and vinegar. Bring to a boil. Once the salsa has come to a boil reduce the heat to a medium simmer and cook for 10 minutes, stirring occasionally.
- Allow the salsa to cool slightly and then spoon into storage jars or containers. I use small canning jars filling to the freeze line outlined on the jar. This makes 5 pints of salsa which can be stored frozen for up to one year.
- If you are using a water bath, process pints for 10 minutes and quarts for 15 minutes. Allow them to rest for 5 minutes before removing from the water bath. Let sit undisturbed for 24 hours and then test each seal. If any of the jars did not seal properly, refrigerate immediately and use within one week.
For step by step instructions on peeling tomatoes, click here.
This Roasted Tomato and Corn Salsa recipe is dairy free, gluten free, vegetarian and vegan.
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