Roasted Tomato Salsa
Why bother with jarred salsa when a smoky, spicy homemade batch is so simple? This fast, easy recipe uses the broiler for an extra layer of charred flavor and a blender to bring it all together. Use it to sauce up some Chiles Rellenos or Mushroom and Chile Tacos, or for dipping tortilla chips.
Game plan: For a milder salsa, seed and devein the chile before broiling. For a spicier version, add another serrano chile.
This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.
- 1 pound Roma tomatoes, cored and halved
- 1/2 medium white onion, cut into 1/2-inch slices
- 2 medium garlic cloves, peeled and smashed
- 1 medium serrano chile, stemmed
- 1 teaspoon kosher salt, plus more as needed
- 2 tablespoons coarsely chopped fresh cilantro
- 1 teaspoon freshly squeezed lime juice, plus more as needed
1Heat the broiler to high and arrange a rack in the upper third of the oven.
2Place the tomato halves skin-side up on a baking sheet. Scatter the onion, garlic, and serrano around the tomatoes. Broil until the tomato skins start to blacken and blister, about 7 minutes. Transfer the vegetables to a blender, add the measured salt, and blend into a smooth purée. Transfer to a medium heatproof bowl and let cool to room temperature.
3Stir in the cilantro and lime juice, taste, and season with more salt and lime juice as needed. Store in the refrigerator in a container with a tightfitting lid for up to 4 days.
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