Simple Charred Tomato Salsa Recipe
This Charred Tomato Salsa, made with a few fresh ingredients, is a simple, restaurant-quality sauce perfect alongside chips, tacos or your favorite margarita!
Servings: 12 (1/4 cup servings)
- 6 Roma tomatoes halved + cored
- ½ sweet onion cut into slices
- 2 jalapeños green, red or your favorite chilis
- 2 cloves garlic skin on
- ¼ cup cilantro coarsely chopped
- ½ tsp kosher salt
- vegetable oil or cooking spray
Add a little oil or cooking spray to the vegetables to prevent sticking.
Outdoor grilling instructions:- Clean & preheat your outdoor grill- Place the garlic cloves on a square of foil so they don't fall through the grates- Oil the grates then grill the vegetables over high heat until they are charred on both sides, about 10 minutes total Grill pan instructions:- Preheat your grill pan over high heat- Spray with some cooking spray, then grill the vegetables until they are charred on both sides, about 10 minutes total Broiler instructions:- Preheat your broiler- Place vegetables on a sheet pan sprayed with cooking spray and broil about 6 inches under the broiler for 5 min- Remove the pan from the oven, flip the vegetables and broil the other side for 5 more minutes
Remove the stem end from the jalapeños. Remove some or all of the seeds if you prefer less spicy salsa. Remove the papery exterior from the garlic and dispose.
Add jalapeños, garlic, onions and salt to the bowl of a food processor (or blender) and pulse several times to create a puree.
Finely chop the tomatoes. Add the tomatoes and cilantro to the food processor and pulse 2 or 3 times to incorporate. Don't mix too much or you'll incorporate a lot of air.
Let the salsa rest for at least 30 minutes then enjoy!