Classic Roasted Salsa

Prep Time:
15 mins
Total Time:
15 mins
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.


  • 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


  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. 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.

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