Roasted Tomato Salsa
Roasted tomato salsa relies on high-heat charring to break down the skins and concentrate the sugars before blending. By roasting the tomatoes, onions, garlic, and chiles until blackened in spots, you create a depth that raw salsas cannot match, resulting in a thick, smoky condiment that holds its own on a chip.
Watch the char, not the clock.
The goal is to blister the vegetables until they are soft and spotted with black, which sweetens the tomato and mellows the bite of the raw onion and garlic.
- rimmed baking sheet
- blender or food processor
- parchment paper
What goes in.
- 2 lbRoma tomatoes, halved lengthwise
- 1white onion, peeled and cut into thick wedges
- 3serrano peppers, stems removed
- 4 clovesgarlic, unpeeled
- 1/2 cupfresh cilantro, roughly chopped
- 1 tbspfresh lime juice
- 1 tspsea salt
Carbon is flavor
Do not peel the garlic until after roasting; the skin protects the clove from burning while the inside turns into a soft, spreadable paste.
The method.
Roast the vegetables
Preheat your oven to 450°F. Arrange the tomatoes, onions, peppers, and garlic cloves on a parchment-lined baking sheet. Roast for 20 to 25 minutes until the tomato skins are wrinkled and the onions show dark char marks.
Cool and peel
Let the tray sit for 5 minutes. Remove the papery skin from the garlic cloves and discard.
Blend to texture
Place the roasted vegetables and all accumulated juices into the blender. Add the cilantro, lime juice, and salt. Pulse 5 to 6 times. Keep it chunky; if you over-process, it will turn into a thin soup.
Rest
Pour the salsa into a bowl and let it sit at room temperature for 20 minutes before serving so the heat and salt can integrate.
Other turns to take.
Tomatillo Twist
Replace half the tomatoes with husked tomatillos for a brighter, more acidic base.
Smoky Depth
Add one canned chipotle pepper in adobo to the blender for a deeper, earthier heat.
When it doesn't go to plan.
If the salsa is too thick, add a tablespoon of water or extra lime juice to thin it out.
Taste the peppers before roasting; if they are exceptionally potent, remove the seeds to control the heat level.
Always use room-temperature salsa for the best flavor balance; cold masks the nuances of the roasted vegetables.
The ones that keep coming up.
Can I do this on a grill?
Yes. Place the vegetables directly on grill grates over medium-high heat. Remove them as they blister and char, which happens faster than in an oven.
How long will this stay fresh?
Keep it in an airtight glass container in the refrigerator for up to four days.
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