Fresh Roasted Homestyle Salsa with Charred Tomatoes
Homestyle Salsa
A vibrant, smoky salsa made with roasted vegetables and fresh cilantro. Perfect for dipping or tacos.
There is something truly magical about the aroma of charred tomatoes and peppers filling your kitchen. This homestyle salsa is a staple in my home, offering a smoky depth and vibrant freshness that you just can't find in a jar at the grocery store. It’s the kind of recipe that makes your guests ask for the secret ingredient, even though it’s simply the beauty of roasting fresh vegetables until they're perfectly blistered.
What I love most about this salsa is its incredible versatility. While it’s the ultimate partner for a big bowl of salty tortilla chips, it also elevates scrambled eggs, grilled chicken, or your favorite street-style tacos. By roasting the ingredients first, we mellow out the sharpness of the onion and garlic, creating a balanced, restaurant-quality dip that’s as easy to make as it is to eat.
Nutrition (per serving)
Directions
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1
Preheat your broiler to high and line a baking sheet with aluminum foil.
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2
Place the tomatoes, jalapeños, onion quarters, and unpeeled garlic cloves on the prepared baking sheet.
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3
Broil the vegetables for 10-12 minutes, turning them halfway through, until the skins are blackened and blistered.
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4
Remove the baking sheet from the oven. Let the vegetables cool for a few minutes, then squeeze the roasted garlic out of its skins and discard the skins.
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5
Transfer the roasted tomatoes, jalapeños, onion, and garlic (including any juices from the pan) into a food processor or blender.
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6
Pulse the mixture until you reach your desired consistency—I recommend keeping it slightly chunky for that homestyle feel.
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7
Pour the salsa into a bowl and stir in the fresh cilantro, lime juice, salt, and cumin. Adjust the seasoning to your taste.
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8
Let the salsa sit for at least 20 minutes at room temperature to allow the flavors to meld before serving.
Ingredients
- Roma tomatoes:6 pieces
- Jalapeño peppers (halved and seeded):2 pieces
- White onion, peeled and quartered:0.5 piece
- Garlic cloves, unpeeled:3 pieces
- Fresh cilantro, chopped:0.5 cup
- Fresh lime juice:1 tbsp
- Kosher salt:1 tsp
- Ground cumin:0.25 tsp
Tips & Notes
- For a spicier salsa, leave the seeds in one or both of the jalapeños.
- If you prefer a smokier flavor, you can roast the vegetables on an outdoor grill instead of under the broiler.
- Always taste your salsa with a chip, as the saltiness of the chip will affect how much salt you need to add to the dip.
