Charred Tomato Salsa
Charred Tomato Salsa is smoky, tangy, and full of bold flavor from fire-roasted tomatoes and fresh herbs. Perfect for chips or tacos—try it today!
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
For a smokier flavor, consider adding a chipotle pepper in adobo sauce to the salsa.
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.
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.
Nutrition
Calories: 170kcal
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