Low Sodium Roasted Tomato Salsa Recipe

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This low sodium roasted tomato salsa recipe is a fantastic way to use up extra veggies for a delicious salt-free dip!  This salsa is made with fresh tomatoes, onions, chili peppers, and cilantro for a kick.

This salsa is made by roasting ingredients on a sheet pan, and giving them a whirr in the food processor for the perfect restaurant-quality consistency. Serve with your favorite tortilla chips, or scoop on low sodium nachos, low sodium chicken tacos, or your next low sodium taco salad or burrito bowl.

This delicious low sodium salsa is fantastic to make year round! In the summer, I make this salsa with our homegrown tomatoes and chili peppers. In the winter, I use small ripe cherry or plum tomatoes for extra sweetness and flavor. It always gets rave reviews, even when I serve it to salt lovers.

If you haven’t tried making fresh salsa, it doesn’t get much easier than this recipe. Just roast your veggies, toss them in the food processor, blend, and dip away.

This salsa is so much healthier than store-bought salsa from a jar – it has no added salt or preservatives.

This Roasted Salsa with Fresh Tomatoes Recipe Is

• Bright
• Fresh
• Spicy
• Herby
• Easy to Make
• Vegan, Vegetarian, and Gluten Free

Low Sodium Snacks

If you’re looking for a quick bite or a snack that doesn’t have salt, this low sodium salsa is the perfect choice. Make this recipe with fresh produce like tomatoes, onions, and cilantro, which are inexpensive in stores for a healthy dip that skips the salt. 

The best part about this salsa is that it requires no cooking and is ready in about 10-15 minutes. Perfect for a quick snack attack!  You can see all our low sodium snack recipes here which are naturally salt free & preservative free.

Ingredients You’ll Need

• Tomatoes – You can use any kind of tomatoes you have on hand.  I used medium vine ripe tomatoes, but cherry or Romas would be a great option too.
• Onion – I used a sweet yellow onion for this recipe.
• Garlic – gives this a deep savory flavor.
• Peppers – I added some jalapeno peppers for a nice flavor. Serrano peppers, hatch, poblano, or even shishitos would work great!
• Chili Peppers (optional) – for a little heat I added a few small red chilis. You can skip if desired.
• Lime Juice – fresh is best, it gives this salsa a perfect citrusy flavor.
• Cilantro – optional if  you like cilantro (I love it!), but you can leave it out if you don’t like the taste.

See the recipe card below for a full list of instructions and ingredient amounts!

Subsitutions and Variations

• If you find jalapeno peppers too spicy, you can opt for a milder pepper (like Poblano/Anaheim or bell peppers).
• If you don’t like cilantro, you can omit it or substitute parsley. I find the fresh herb flavor of cilantro or parsley delicious in this recipe.
• Instead of fresh lime juice, you can use bottled lime juice or the same amount of white vinegar.

How To Make This Recipe

This recipe has all the flavor of ‘fire roasted’ salsa, without any actual flames. Cook the veggies under the broiler until the tomatoes char and the peppers begin to blister for a delicious flavor.

1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
2. To the sheet pan, add the tomatoes, onions, garlic, green peppers, and chili peppers. Place sheet pan on the middle rack, and roast for 10 minutes.
3. Turn on the oven and broil on High for 3 minutes. Make sure to keep an eye on your vegetables while the broiler is on so they don’t burn.
4. Remove vegetables from the oven (the tomatoes should begin to have a nice char on them), and transfer to the food processor.
5. Add the cilantro and lime juice, and pulse a few times quickly to get a chunky salsa. Process for longer if you like a thinner blended salsa.
6. Refrigerate, and enjoy with your favorite tortilla chips!

Food Processor for Salsa

You can use a blender for a thin salsa, but I like to use a food processor to keep my salsa a bit chunky!

We have this fantastic food processor that has lasted us years and years, and I have to say I’ve been very happy with it! It gets weekly use, and is great for chopping ingredients for sauces, making hummus, and pureeing vegetables. 

It’s inexpensive and gets the job done!  While you can make this salsa in a blender, I prefer using our food processor to get the chunky salsa texture just right. I also use my food processor for other low sodium recipes like Low Sodium Hummus, Low Sodium Pesto Sauce, and salt free tomatillo salsa verde!

Recipe FAQs

More Low Sodium Snacks You’ll Love!

• Low Sodium Bread Recipe (No Knead, Reduced Salt)
• Low Sodium Guacamole Dip
• Salt Free Brownies Recipe
• Low Sodium Hummus 
• Low Sodium Banana Bread

Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.

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