If you prefer less heat, use fewer jalapenos or just remove the ribs and seeds. For green salsa, use 1 1/2 pounds tomatillos in place of tomatoes and omit the lime juice.
Tools and Materials
- 2 large tomatoes (1 1/2 pounds)
- 1 medium white onion, halved
- 3 jalapenos
- 3 garlic cloves, unpeeled
- 3 tablespoons fresh lime juice (from 2 limes)
- Coarse salt and ground pepper
- 1/4 cup chopped fresh cilantro
Roasted Salsa How-To
1. Heat broiler with rack in top position. Place tomatoes, white onion, jalapenos, and garlic cloves in a single layer on a rimmed baking sheet.
2. Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier if it is browning too quickly).
3. Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.
4. Transfer salsa to a bowl and stir in cilantro. Refrigerate, up to 3 days, or freeze, up to 3 months.
Quick Ideas for Roasted Salsa:
Serve with tortilla or pita chips.
Spoon over grilled chicken breast.
Toss with steamed vegetables, such as green beans and cauliflower.
Pour over scrambled eggs for a fast breakfast-burrito filling.
Use to top a baked potato.
Mix with sour cream and serve as a dip for crudites.
Use in place of ketchup on a burger.
Enjoy with your favorite taco!