Description
This vibrant Roasted Tomato Salsa blends charred tomatoes, onions, and serrano peppers for a bold, smoky flavor. Enhanced with garlic, cumin, fresh cilantro, and lime juice, it's perfect for serving warm, at room temperature, or chilled as a zesty accompaniment to your favorite dishes.
Ingredients
Produce
- 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)
- ¼ cup cilantro leaves
- 2 tablespoons fresh lime juice (from one lime)
Pantry
- ¼ cup vegetable oil
- 2 teaspoons salt
- 1 teaspoon cumin
Instructions
- Preheat the Broiler: Preheat your oven broiler and position a rack about 5 inches beneath the heating element. Line a rimmed baking sheet with aluminum foil to prepare for roasting the vegetables.
- Broil the Vegetables: Place the quartered tomatoes, onion wedges, peeled garlic cloves, whole serrano peppers, and vegetable oil on the prepared baking sheet. Toss everything together by hand to coat evenly. Broil for 10-15 minutes until the vegetables are softened and beautifully charred, adding smoky depth.
- Blend the Salsa: Transfer the roasted vegetables and any juices from the baking sheet into a food processor fitted with a metal blade. If you prefer milder heat, start by adding only one serrano pepper and blend the rest in gradually to taste. Add salt and cumin, then pulse until the salsa is slightly chunky. Add cilantro leaves and fresh lime juice and pulse a few more times until the cilantro is chopped and incorporated. Taste and adjust salt or lime juice according to your preference.
- Serve or Store: Transfer the salsa to a bowl and serve it warm, at room temperature, or chilled. This roasted salsa enhances a variety of dishes with its smoky, vibrant flavor.
- Make-Ahead and Storage: Store any leftover salsa in a covered container in the refrigerator, where it will keep nicely for up to one week. Note that this recipe is not suitable for canning.
Notes
- Adjust the number of serrano peppers to control the heat level—start with fewer and add more as desired.
- The broiler method gives a nice char and smoky flavor; keep a close eye to prevent burning.
- This salsa is delicious served warm but also tasty chilled or at room temperature.
- Store in the refrigerator for up to 7 days; do not attempt to can.
