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Appetizer • Jamaican-Mexican Fusion

Jamaican Jerk Salsa Recipe

Made with freshly roasted tomatoes and a dash of warm, rich spices, this Jamaican jerk salsa puts a new spin on your traditional recipe.

4.8 from 154 votes
80 mins
Total Time
3
cups
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Jamaican Jerk Salsa

How to Make the Best Jamaican Jerk Salsa

Escape the ordinary with this Jamaican jerk salsa, a vibrant fusion that combines the best of Caribbean and Mexican flavors. Roasted Roma tomatoes provide the perfect base, while a careful blend of warm spices—cinnamon, allspice, cloves, and ginger—brings authentic jerk seasoning to this fresh condiment. The habanero pepper adds a bold kick of heat that builds with each chip.

This salsa is incredibly versatile and perfect for summer entertaining. Serve it with crisp tortilla chips and a cold margarita on the patio, or use it as a unique topping for grilled fish, chicken, or veggie tacos. The beauty of roasting the tomatoes is that it concentrates their flavor and adds a subtle char that elevates this salsa beyond typical fresh recipes.

The key to success is letting the flavors meld in the refrigerator for a few hours before serving. This allows the spices to fully infuse the salsa and the flavors to develop their full complexity. Make a batch ahead for gatherings, or keep some on hand to brighten up weeknight dinners.

Jamaican Jerk Salsa

Jamaican Jerk Salsa

Made with freshly roasted tomatoes and a dash of warm, rich spices, this Jamaican jerk salsa puts a new spin on your traditional recipe.

4.8 from 154 votes
CourseAppetizer
CuisineJamaican-Mexican Fusion
Keywordhomemade salsa, jamaican jerk salsa, roasted tomato salsa, tropical salsa
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings3 cups
Calories17kcal
AuthorChristina Hill
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Ingredients

Main

Spices

Instructions

Roasting

  1. Heat oven to 350 degrees.
  2. Rub the tomato halves with olive oil, salt and pepper.
  3. Place on a parchment paper-lined baking sheet and roast for an hour.
  4. Let the tomatoes cool for a few minutes.

Assembly

  1. In a food processor, pulse the tomatoes with dark brown sugar until they reach your desired consistency.
  2. Move the tomatoes to a mixing bowl.
  3. Stir in garlic, habanero, lime juice, onion, cilantro and spices.
  4. Taste and add salt to your liking.
  5. Refrigerate for a few hours to allow the flavors to meld.
  6. Serve with tortilla chips or use as a condiment.

Notes

  • The habanero pepper provides significant heat—adjust amount or use a milder pepper if preferred.
  • This salsa stores well in the refrigerator for up to a week.
  • For a smoother salsa, process longer; for a chunkier version, pulse briefly.
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