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Authentic Mexican Roasted Tomato Salsa (1831)

This roasted tomato salsa is a bright, rustic example of early Mexican cooking, built on simple technique rather than heavy seasoning. Roasting the tomatoes deepens their natural sweetness, while raw onion and green chile add bite and freshness. Vinegar provides a clean acidity in place of lime, and oregano gives a subtle herbal note that hints at the dish’s 19th-century origins. Finished with sliced avocado, the salsa feels both familiar and grounding, clearly recognizable as salsa while retaining a texture and balance that sets it apart from many modern versions.
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Prep Time 15 minutes
Cook Time 25 minutes

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IngredientsMethodVideoNotes

Ingredients
  

  • 2 lb ripe tomatoes jitomates
  • 2 –3 green chiles serrano or similar, finely chopped, to taste
  • ½ white onion finely chopped (raw)
  • ½ tsp fine salt or to taste
  • ¼ tsp black pepper
  • 1½ tbsp vinegar apple cider or mild wine vinegar
  • 1½ tbsp olive oil
  • 1 tsp dried oregano lightly crushed
  • 1 ripe avocado sliced

Instructions
 

Roast the tomatoes

  1. Preheat the oven to 425°F (220°C). Place whole tomatoes on a baking sheet and roast for 20–25 minutes, turning once, until the skins blister and blacken in spots.

Peel and crush

  1. Allow the tomatoes to cool slightly, then peel off the skins. Transfer to a bowl or molcajete and gently crush by hand. Do not purée.

Build the salsa

  1. Add the chopped green chiles and raw onion to the crushed tomatoes.

Season

  1. Stir in the salt, black pepper, vinegar, olive oil, and crushed oregano until just combined.

Finish with avocado

  1. Top with sliced avocado just before serving or gently fold it in.

Serve

  1. Serve at room temperature with tortilla chips, bread, or alongside grilled meats and vegetables.

Video

Notes

  • Keep the texture rustic. Crush the tomatoes by hand or with a mortar rather than blending. This preserves the chunky texture that defines early salsa and keeps the flavors distinct.
 
  • Use vinegar lightly. Start with the listed amount and adjust gradually. The goal is brightness, not sharpness, especially since this recipe relies on vinegar instead of lime.
 
  • Add avocado just before serving. Folding it in too early can cause it to break down and discolor. Slicing and adding at the end keeps the flavor fresh and the presentation clean.