Food & Cooking Recipes Appetizers Classic Roasted Salsa 3.5 (234) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print