Roasted-Tomato Salsa Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Aug. 30, 2018
20120503-204732-roasted-tomato-salsa.jpg
Photograph: Joshua Bousel

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.

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Recipe Facts

4.3

(4)

Active: 30 mins
Total: 70 mins
Makes: 1 1/2 cups

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Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

Special equipment

Food processor

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