This recipe appears in:How to Make Tomato Salsa from Scratch, Better than Jarred Salsa
Roasting a set of standard salsa ingredients first may add some time to an otherwise quick process, but it's all for good: the resulting dip retains a freshness while gaining a tomato intensity, some sweetness, and a more mild heat the melds seamlessly throughout.
- 1 pound roma tomatoes, halved
- 1 teaspoon Kosher salt, plus more to taste
- 1 medium jalapeño pepper
- 2 medium cloves garlic
- 1/2 medium white onion, peeled and quartered
- 1/3 cup finely chopped fresh cilantro
- 2 teaspoons freshly squeezed lime juice (about 1/2 a lime)
- Sugar, to taste
Preheat broiler. Place tomatoes, cut side up, on a rimmed baking sheet and sprinkle evenly with 1 teaspoon salt. Add jalapeño, garlic, and onion to baking sheet. Place baking sheet in broiler and cook until tomatoes, jalapeños, garlic, and onion have slightly blackened, about 20 minutes, flipping jalapeño and garlic half way through. Remove from broiler and let sit until cool enough to handle, about 10 minutes.
Stem and seed jalapeño and peel garlic. Transfer tomatoes, jalapeño, garlic, and onion to the work bowl of a food processor fitted with a steel blade. Pulse until mixture is finely chopped.
Transfer to a medium bowl. Stir in cilantro and lime juice. Season with salt and sugar to taste. Let rest in refrigerator for at least 30 minutes before serving. Store in an airtight container up to a week.