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Roasted Salsa

"Having salsa on hand is a must in summer," says Lesley Stockton, senior associate food editor of Everyday Food. "A homemade version is so easy, why bother with store-bought? I love the deep, slightly smoky flavors that come across in a salsa made with roasted tomatoes, garlic, and peppers. Make a big batch for a party and use up the leftovers over the next few days."

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!