Thai Sweet Basil Roasted Tomato Salsa

Plate of tortilla chips to the side, a jar filled with Thai Sweet Basil Roasted Tomato Salsa in the center, and some roma tomatoes to the right side of the jar.

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This Thai Sweet Basil Roasted Tomato Salsa is quick and easy to make and bursting with Mexican and Thai flavor! It’s super fresh, aromatic, and perfect for entertaining! 


  • 1 pound Roma tomatoes, cored, chopped in half lengthwise
  • 1 Red Onion (you can use white or yellow onion if you prefer) – skin peeled and discarded, sliced into ½ inch thick slices
  • 7 Garlic cloves – peeled, halved or chopped into thirds
  • 3 Red Bird’s Eye Chilies, to taste – chopped in half widthwise
  • 3 Green Bird’s Eye Chilies, to taste – chopped in half widthwise
  • 4 Kaffir Lime Leaves – torn into 3 or 4 pieces each
  • 1 bunch (a little over 1 cup) Thai Sweet Basil Leaves
  • 1 large handful Coriander (stems and leaves)
  • 1 Lime – squeezed for fresh lime juice
  • 1 TBLS Extra Virgin Olive Oil
  • 1 TSP Kosher Salt, to taste
  • ½ TSP Black Pepper, to taste
  • ¼ TSP ground Cumin
  • ¼ TSP White Sugar, to taste (optional)


  1. Prepare all the fresh ingredients: Chop up the Roma tomatoes, red onion, garlic, and red and green chilies and set aside. Pick the leaves off the Thai sweet basil stems, wash and dry with paper towels and set aside. Tear up the kaffir lime leaves into small pieces and set aside. Grab large a handful of coriander, wash and dry with paper towels and set aside. Use a citrus squeezer to squeeze a lime and reserve the juice in a small bowl or bottle.
  2. Broil/grill: Set your oven to the broiler or hot air grilling setting to preheat. Line a large baking tray with aluminum foil and place the tomatoes (skin side up), onion, and red and green chilies on the foil. Once the oven has preheated, pop the baking tray in. After about 5 minutes or once the chilies have blackened slightly, open the oven door (carful not to burn your face and stand back!), slide out the baking tray and use tongs to remove the chilies and set them aside. Slide the tray back in the oven and close the oven door to let the onions and tomatoes continue broiling/grilling for 10 minutes or until the skin of the tomatoes have blackened significantly and the onion slices have charred. (Note: Time will vary depending on your oven.) Remove the baking tray from the oven and allow the tomatoes and onions to cool for 5-10 minutes.
  3. Make the salsa: Transfer the tomatoes and onions to a food processor bowl or blender jug. Add the red and green chilies, garlic, kaffir lime leaves, coriander, Thai sweet basil leaves, freshly squeezed lime juice, and extra virgin olive oil. Season with kosher salt, black pepper, cumin, and sugar (optional), and puree until smooth or until desired consistency is reached.
  4. Serving: Serve and enjoy with your favorite tortilla chips! You can even add some salsa to your sandwiches, salads, wraps, etc.!
  5. Storing: Store in an airtight container in the fridge for up to one week.


  1. This salsa will keep fresh for up to one week in an airtight container in the fridge.
  2. Feel free to make the salsa as mild or as spicy as you like by adjusting the number of chilies you use.
  3. You don’t only have to eat the salsa the traditional way with tortilla chips. I like to top off my lunch sandwiches, salads, and wraps with it! You can also serve it as a dip alongside some grilled meat skewers.
  4. Adapted from Gimme Some Oven


Keywords: Thai sweet basil salsa, roasted tomato salsa, salsa with basil