Classic Roasted Salsa

Name: Classic Roasted Salsa
Prep time: 15 min
Total time: 15 min
Ingredients: 2 large tomatoes (1 ½ 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; 0.25 cup chopped fresh cilantro

3.5

(234)

6 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

15 mins

Yield:

3 cups

Having salsa on hand is a must in summer. This homemade version is so easy, why even bother with store-bought? We love the deep, slightly smoky flavors in this version.

Ingredients

2 large tomatoes (1 ½ 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
¼ cup chopped fresh cilantro

Directions

Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.
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).
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.
Transfer salsa to a bowl and stir in cilantro. Refrigerate up to 3 days, freeze up to 3 months.

Anders Schonnemann

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.