Description
This vibrant Roasted Tomato Salsa features charred tomatoes, onions, and serrano peppers broiled to perfection, then blended with fresh cilantro and lime juice for a spicy, smoky flavor. Ideal as a dip or condiment, this salsa offers a perfect balance of heat, acidity, and freshness in just 25 minutes.
Ingredients
Vegetables and Aromatics
- 4 vine-ripened tomatoes, quartered
- 2 small yellow onions, cut into wedges
- 6 cloves garlic, peeled
- 3 serrano chili peppers, stemmed (use less for a milder salsa)
Other Ingredients
- ¼ cup vegetable oil
- 2 teaspoons salt
- 1 teaspoon cumin
- ¼ cup cilantro leaves
- 2 tablespoons fresh lime juice, from one lime
Instructions
- Preheat the Broiler: Preheat your oven’s broiler and position an oven rack about 5 inches beneath the heating element. Prepare a rimmed baking sheet by lining it with aluminum foil, which will help with easy cleanup and even roasting.
- Broil Vegetables: Place the quartered tomatoes, onion wedges, peeled garlic cloves, whole serrano peppers, and vegetable oil directly onto the prepared baking sheet. Toss everything with your hands to coat evenly in oil. Broil until the vegetables are softened and nicely charred, typically around 10-15 minutes, ensuring a smoky depth of flavor.
- Blend the Salsa: Transfer the roasted vegetables and all their juices to a food processor fitted with a metal blade. Start by adding salt and cumin. Pulse the mixture until it’s just slightly chunky, maintaining some texture. If you’re sensitive to heat, begin with one serrano pepper and taste before blending in the others. Add cilantro leaves and fresh lime juice, pulsing again until the cilantro is finely chopped and integrated. Taste and adjust seasoning with additional salt or lime juice as needed.
- Serve or Store: Transfer the salsa to a bowl. It can be enjoyed warm, at room temperature, or slightly chilled. For best flavor, allow it to sit for a bit before serving. This salsa can be refrigerated in a covered container for up to one week.
- Note on Preservation: This recipe is not intended for canning due to its fresh ingredients and texture.
Notes
- Adjust the number of serrano peppers to control the heat level to your preference.
- Salsa will keep refrigerated for up to one week in a sealed container.
- Best served fresh or slightly chilled; reheat gently if desired.
- Not suitable for canning.
- Use ripe vine tomatoes for optimal flavor and sweetness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Broiling
- Cuisine: Mexican
