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Classic Roasted Salsa

Try this roasted salsa in place of your usual salsa, or use it as a topping for a baked potato or in place of ketchup on a burger.

  • Prep:
  • Total Time:
  • Yield: Makes 3 cups
Classic Roasted Salsa

Photography: Anders Schonnemann

Source: Everyday Food, June 2011

Ingredients

  • 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

Directions

  1. Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic 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.

Cook's Notes

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.

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