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A bowl of jerk salsa on a white plate with cilantro around it.

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. Grab a basket of chips, a cold margarita and a spot on the patio with a big of this Jamaican jerk salsa for one perfect summer evening.
Course Appetizer
Cuisine Jamaican-Mexican Fusion
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 3 cups
Calories 17kcal


  • Food processor


  • 8 Roma tomatoes
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 teaspoon dark brown sugar
  • 4 garlic cloves grated or minced
  • 1 habanero pepper stemmed and chopped (see note)
  • 1 lime juiced
  • ¾ cup chopped yellow or red onion
  • ¼ chopped fresh cilantro
  • teaspoon ground cinnamon
  • teaspoon ground allspice
  • teaspoon ground cloves
  • teaspoon ground ginger


  • Heat oven to 350 degrees. Rub the tomato halves with olive oil, salt and pepper. Place on a parchment paper-lined baking sheet and roast for an hour. Let the tomatoes cool for a few minutes.
  • In a food processor, pulse the tomatoes with dark brown sugar until they reach your desired consistency.
  • Move the tomatoes to a mixing bowl. Stir in garlic, habanero, lime juice, onion, cilantro and spices. Taste and add salt to your liking. Refrigerate for a few hours to allow the flavors to meld. Serve with tortilla chips or use as a condiment. Enjoy!


  • If you want a mild to medium salsa, remove the seeds from the habanero. Otherwise, leave them in. If you're unsure, you can always set the seeds to the side, taste and add them if you'd like more heat.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Serving: 2tablespoons | Calories: 17kcal | Carbohydrates: 2g | Protein: 1g | Sodium: 4mg | Sugar: 2g