Description
A smoky, complex, and deeply savory salsa made by charring fresh tomatoes, onions, and jalapeños on a grill or under a broiler. This recipe transforms overripe tomatoes into a gourmet condiment that pairs perfectly with chips, tacos, or grilled meats.
Ingredients
Scale
- 2 pounds Roma or plum tomatoes
- 1 medium yellow onion, cut into thick wedges
- 2 medium jalapeño peppers
- 1 cup fresh cilantro, packed (stems included)
- 2–3 tablespoons fresh lime juice
- 3–4 cloves garlic, peeled
- 1 teaspoon sea salt (plus more to taste)
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon black pepper
- Optional: ½ teaspoon smoked paprika
- Optional: 1 teaspoon honey
Instructions
- Preheat your grill to medium-high heat (400°F / 200°C) or set your oven broiler to high with the rack 6 inches from the heat source.
- Wash the tomatoes, onions, and jalapeños. Leave tomatoes whole. Cut onions into thick wedges keeping the root end intact. Leave jalapeños whole or halve them depending on desired heat level.
- Toss all vegetables in a bowl with 1 tablespoon of olive oil and a pinch of salt.
- Char the vegetables: On the grill, cook for 3-4 minutes per side until skins are blackened and blistered and onions are tender. In the oven, spread in a single layer and broil for 5-7 minutes, flip, then broil another 5-7 minutes until charred and tender.
- Transfer roasted veggies to a bowl and let cool for 5 minutes. Peel off loose tomato skins and discard charred stems or burnt bits. Remove jalapeño seeds if a milder salsa is desired.
- Place roasted veggies into a blender or food processor. Add cilantro, lime juice, garlic, cumin, salt, and pepper.
- Pulse or blend until desired consistency is reached (chunky or smooth). Taste and adjust seasoning with more salt or lime if needed.
- Transfer salsa to a serving bowl and let rest for 10 minutes to allow flavors to meld before serving.
Notes
For best flavor, let the salsa rest for 10 minutes before serving to allow flavors to meld. It tastes even better the next day. If the salsa is too watery, roast vegetables longer to evaporate moisture or strain excess liquid. Wear gloves when handling jalapeños to avoid skin irritation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 15
- Sugar: 2
- Sodium: 140
- Fat: 0.5
- Carbohydrates: 3
- Fiber: 1
- Protein: 0.5
Keywords: smoky roasted salsa, charred tomato salsa, grilled salsa, fresh salsa, summer recipes, vegan salsa, gluten-free salsa, easy salsa recipe