Charred Tomato Salsa showcases the deep flavors of tomatoes that have been roasted to perfection. The charring process adds a rich, smoky depth, enhancing the tomatoes’ natural sweetness and complexity.
Combined with onions, garlic, and fresh herbs, this salsa is perfect for elevating tacos, dipping chips, or complementing a range of dishes with its robust flavor.
Serving Suggestions
Serve Charred Tomato Salsa as a flavorful topping for tacos, burritos, or grilled meats. It also makes a great dip for tortilla chips or as an accompaniment to quesadillas.
For a versatile addition, use it as a base for a pasta sauce or mix it into grain bowls. Garnish with extra cilantro or a squeeze of lime for added freshness.
Pairing Ideas
This salsa pairs well with various dishes. It complements Mexican and Tex-Mex cuisine such as enchiladas and fajitas, and adds a smoky contrast to grilled meats and seafood. For a lighter option, enjoy it with a simple salad or alongside roasted vegetables.
Tips and Notes
Storage: Store leftover salsa in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Reheat gently if frozen.
Tomatoes: Use ripe tomatoes for the best flavor. Roasting them until charred brings out their natural sweetness and adds depth.
Roasting: Roast tomatoes, onions, and garlic until they are well-charred and softened. This process imparts a smoky flavor to the salsa.
Seasoning: Adjust seasoning with salt, pepper, and additional lime juice to taste. Fresh cilantro adds a bright, herbal touch.
Texture: For a smoother salsa, blend the ingredients until well combined. For a chunkier texture, pulse the mixture lightly or chop the ingredients by hand.
Charred Tomato Salsa
Equipment
- Grill or cast-iron skillet
- Blender or food processor
- Knife and cutting board
Ingredients
- 4 large ripe tomatoes
- 1 small white onion peeled and halved
- 2 jalapeño peppers adjust based on desired heat level
- 2 cloves garlic unpeeled
- Juice of 1 lime
- 1/2 cup fresh cilantro leaves finely chopped
- Salt to taste
Instructions
- Char the Vegetables: Preheat your grill or cast-iron skillet over medium-high heat. Place the tomatoes, onion halves, jalapeño peppers, and garlic cloves on the grill or skillet. Cook, turning occasionally, until they are charred on all sides. The tomatoes and jalapeños will take about 5-10 minutes, while the garlic and onion may need a few extra minutes.
- Prepare the Salsa Base: Once charred and slightly cooled, peel the garlic and remove the stems (and seeds, if you prefer less heat) from the jalapeños. Add the charred vegetables to a blender or food processor, including the lime juice. Pulse a few times until the mixture reaches your desired consistency, whether slightly chunky or smooth.
- Add Fresh Ingredients: Transfer the salsa to a bowl. Stir in the chopped cilantro, and season with salt to taste. Let the salsa sit for at least 10 minutes before serving to allow the flavors to meld together.
- Serve and Enjoy: Serve your charred tomato salsa with tortilla chips, over tacos, or as a condiment with your favorite grilled dishes.
Notes
If using a grill, you can place the vegetables in a grilling basket or skewer the garlic to avoid losing it through the grill grates.
Adjust the number of jalapeños based on your heat preference. Remember, the heat is primarily in the seeds and membranes, so remove them if you prefer a milder salsa.