I make a lot of recipes, and a good number turn out really well, but a few—like this Roasted Tomato Salsa—stand above the rest. In fact, I think this salsa safely fits into my top-ten favorite recipes because (1) it’s quick and easy to make and (2) it tastes delicious.
I love making pico de gallo-like salsas with large chunks of raw tomatoes, onions and jalapenos, but it does take a good bit of time to chop all the ingredients (I don’t chop quite as quickly as the chefs on TV). This Roasted Tomato Salsa recipe minimizes the chopping, relegating the task to the ever-handy food processor. Before the tomatoes, jalapenos and aromatics are blended in the food processor, though, they are broiled in the oven. A mere 6 to 8 minutes under the broiler is more than sufficient to develop the smoky, charred notes characteristic of fire-roasted salsa. Once you make this salsa, you might find it hard to go back to jarred salsa. I know that as long as tomatoes are in season, this is the salsa for me.
Note: The salsa is best if chilled before eating, so make it a few hours before you plan to eat it. To make a Salsa Verde instead of red salsa, the editors of Everyday Food suggests swapping the tomatoes for tomatillos and skipping the lime juice.
Recipe from Everyday Food magazine (June 2011, p 54)
2 large tomatoes (1½ pounds)
1 medium white onion, halved
2 jalapeños, stems removed
3 garlic cloves, unpeeled
3 tablespoons fresh lime juice (from 2 limes)
Freshly ground black pepper
¼ cup chopped fresh cilantro
Make the Roasted Tomato Salsa
- Heat broiler and place rack in top position. Place tomatoes, onion, jalapeños and garlic cloves 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 puréed. Add lime juice, season with salt and pepper and pulse to combine.
- Transfer salsa to bowl and stir in cilantro. Refrigerate up to 3 days or freeze up to 3 months.