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Under 30 Minutes

Under 30 Minutes

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: 15 mins
    total time: 15 mins
  • yield: Makes 3 cups
Photography: Anders Schonnemann

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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

Cook's Note

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.

Directions

  1. Step 1

    Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.

  2. Step 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. Step 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. Step 4

    Transfer salsa to a bowl and stir in cilantro.

Source
Everyday Food, June 2011

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Reviews (4)

  • 27 Jul, 2014

    This is a new favorite. The trick to wonderful flavor is to use ripe summer tomatoes. I don't think this would be nearly as good with anemic winter tomatoes.

  • 4 Jul, 2014

    Although this was really very easy it was not my favorite. I think I chopped it too much (was too smooth not really chopped) but it didn't have much flavor, I even added tomato paste but didn't help much. I'll try it again with some tweaking and see how we like it.

  • 30 Jun, 2014

    I grill all the veg on my BBQ and it turns out fantastic. Great recipe!

  • 30 Jun, 2014

    Good grief! This looks like way more work than chopping would ever be!