Roasted Tomato Salsa (Printable)
Charred tomatoes with onions and peppers create a smoky, fresh salsa bursting with flavor.
# What You'll Need:
→ Vegetables
01 - 5 medium ripe tomatoes, halved
02 - 1 medium white onion, peeled and quartered
03 - 2 jalapeño peppers, stemmed (seeds removed for milder heat)
04 - 3 cloves garlic, unpeeled
→ Seasonings
05 - 1/2 cup fresh cilantro leaves, chopped
06 - 1 tablespoon fresh lime juice
07 - 1 teaspoon sea salt, adjust to taste
08 - 1/2 teaspoon ground cumin (optional)
09 - Freshly ground black pepper, to taste
# How-to Steps:
01 - Set broiler or grill to high heat to prepare for roasting the vegetables.
02 - Place tomatoes cut side down, onion quarters, jalapeños, and unpeeled garlic cloves on a foil-lined baking sheet.
03 - Broil or grill for 10 to 12 minutes, turning once halfway through; remove garlic after 8 minutes to prevent burning.
04 - Allow vegetables to cool slightly, then peel the garlic cloves.
05 - Transfer charred tomatoes, onion, jalapeños, peeled garlic, cilantro, lime juice, salt, cumin (if using), and black pepper to a food processor or blender.
06 - Pulse until reaching desired texture, either chunky or smooth; adjust seasoning as preferred.
07 - Transfer salsa to a bowl, cover, and refrigerate for at least 30 minutes to develop flavors. Serve chilled with tortilla chips or as a topping.
# Expert Pointers:
01 -
- That smoky, deeply charred flavor is impossible to fake—store-bought salsa suddenly tastes flat by comparison.
- It's genuinely easy to make, which means you'll actually reach for it on weeknights, not just for parties.
- You control the heat and the chunky-to-smooth ratio, so it's perfect for anyone at your table.
02 -
- Don't skip the charring step or use fresh raw tomatoes instead—that smoky, caramelized flavor is the entire point. Roasting transforms ordinary tomatoes into something extraordinary.
- If your tomatoes are very acidic or taste a bit sharp, a tiny pinch of sugar works magic to balance it out. I learned this the hard way and now never skip it with store-bought winter tomatoes.
03 -
- If you don't have a broiler, use a cast iron skillet over high heat on the stovetop—char the vegetables in batches, and you'll get similar results with even more control.
- For the smoothest texture, blend longer, but for that authentic chunky texture home cooks prefer, pulse just until you can still see the texture of each ingredient.