Restaurant Style Roasted Tomato Salsa
This restaurant-style roasted tomato salsa achieves a deep, smoky flavor by charring tomatoes, onions, jalapeños, and garlic under the broiler. The result is a perfectly chunky, balanced condiment that is quick to make and elevates everything from tacos to tortilla chips.
Equipment
- Baking Sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Medium bowl
- Plastic Wrap
- Food processor
- Large mixing bowl
- Measuring spoons
- citrus juicer
- Tongs
Ingredients
- 2 lbs Roma tomatoes about 6-8
- 1 medium white onion, cut into ½-inch thick rounds
- 3-4 cloves garlic, skin on
- 1-2 jalapeño peppers, stemmed and halved lengthwise seeds removed for less heat
- 1 tablespoon olive oil
- ¼ cup fresh cilantro, roughly chopped
- Juice of 1-2 limes about 2-3 tablespoons
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon ground cumin
Instructions
- Preheat the oven's broiler and place a rack about 6 inches from the heating element. Line a large baking sheet with aluminum foil.
- Arrange the halved tomatoes cut-side down, onion rounds, jalapeño halves cut-side down, and garlic cloves on the prepared baking sheet. Drizzle everything with olive oil and a pinch of salt.
- Broil for 8-12 minutes, until the tomato skins are blackened and blistered, the onions have softened and charred at the edges, and the garlic is soft to the touch. Watch closely to prevent burning.
- Remove the baking sheet from the oven. Immediately transfer the charred tomatoes to a medium bowl and cover tightly with plastic wrap. Let them steam for 5 minutes. Allow the onions, jalapeños, and garlic to cool slightly on the baking sheet.
- Once the tomatoes are cool enough to handle, peel off and discard the charred skins. Squeeze the soft roasted garlic cloves out of their skins.
- Add the peeled tomatoes, roasted onions, roasted jalapeño (start with half if sensitive to heat), and roasted garlic to a food processor. Pulse 5-7 times until you achieve a chunky, rustic texture. Do not puree.
- Transfer the pulsed salsa to a large bowl. Add the chopped cilantro, lime juice, ground cumin, and 1 teaspoon of kosher salt. Stir to combine.
- Taste the salsa and adjust seasoning with more salt, lime juice, or a pinch of sugar if needed.
- For best flavor, cover the bowl and let the salsa rest at room temperature for at least 30 minutes before serving. Refrigerate leftovers in an airtight container for up to one week.
Notes
For a smoky chipotle kick, add one chipotle pepper from a can of adobo sauce plus a teaspoon of the adobo sauce when processing. To make a fruit-forward version, fold in one diced ripe mango after finishing the salsa. If you prefer a milder salsa, use a poblano pepper instead of jalapeño and remove all seeds and membranes. Always taste and adjust salt and lime juice before serving, as roasted vegetables need generous seasoning.