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.

low sodium roasted tomato salsa recipe with roasted vegetables.

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
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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

ingredients for salt free salsa - tomatoes, onion, garlic, cilantro, lime juice, and jalapeno peppers.
  • 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!
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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

How much sodium is in salsa?

Jarred salsas can vary in sodium depending on the amount of salt and preservatives that are used. This fresh low sodium salsa recipe has just 11mg of sodium per serving, using whole fresh ingredients and no added salt.

Is this salsa spicy?

This low sodium salsa is medium spicy – you can make it milder by removing the seeds and inner ribs of the jalapeno peppers before roasting. Or skip the jalapeno pepper, and opt for a milder pepper variety like poblano peppers or bell peppers instead.

How long does this salt free salsa last?

Refrigerate any leftover salsa in an airtight container. It will last for up to 3 days in the refrigerator.

an unsalted chip dipping into salt free roasted salsa without any salt or preservatives.

More Low Sodium Snacks You’ll Love!

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

If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe.

low sodium roasted tomato salsa recipe with roasted vegetables.

Low Sodium Roasted Tomato Salsa

AuthorKelly Jensen
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, jalapeno peppers, and cilantro for a kick.
5 from 2 votes
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Course Appetizer, dip, Snack
Cuisine American, Mexican
Servings 6
Calories 44 kcal

Equipment

  • sheet pan
  • parchment paper
  • Food Processor or Blender

Ingredients
  

  • 5 medium tomatoes sliced
  • 1 sweet onion chopped
  • 4 cloves garlic
  • 2 jalapeno peppers
  • 1 lime juiced
  • ½ cup cilantro chopped

Instructions
 

  • Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
  • To the sheet pan, add the tomatoes, onions, garlic, and jalapeno peppers. Place sheet pan on the middle rack, and roast for 10 minutes.
  • 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.
  • Remove vegetables from the oven (the tomatoes should begin to have a nice char on them), and transfer to the food processor.
  • 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.
  • Refrigerate, and enjoy with your favorite tortilla chips!

Video

Nutrition

Calories: 44kcalCarbohydrates: 10gProtein: 2gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 11mgPotassium: 347mgFiber: 2gSugar: 6gVitamin A: 1000IUVitamin C: 26mgCalcium: 30mgIron: 1mg

*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.

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5 from 2 votes (2 ratings without comment)

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