Description
Made with just a handful of fresh vegetables, this blistered tomato salsa is so fresh and flavorful and takes no time to blitz together. It’s a simplified version of this recipe for fresh enchilada sauce.
Notes:
- Tomatoes: This salsa is especially good when tomatoes are at their peak, but it works surprisingly well with subpar tomatoes, too. Cherry tomatoes make the prep very easy, but you can use any tomato you like — you need roughly 28 ounces total.
Ingredients
- 1 small onion, peeled and roughly chopped
- 6 cloves garlic, peeled
- 1 jalapeño, seeded if you are sensitive to heat, roughly chopped
- 28 ounces (5 heaping cups) cherry tomatoes, see notes above
- 1 tablespoon extra-virgin olive oil
- kosher salt
- 2 to 3 tablespoons fresh lime juice
- small bundle of cilantro (an ounce or less), optional, roughly chopped
Instructions
- Heat the broiler to high for at least 10 minutes.
- Place the onion, garlic, jalapeño, and tomatoes on a small sheet pan. Toss with the oil and 1 teaspoon kosher salt (Diamond Crystal brand… use half as much if using Morton or fine sea salt). Transfer to the oven and broil for 10 minutes or until the vegetables are nicely charred.
- Transfer vegetables to a food processor. Add 2 tablespoons of the lime juice and 1/2 teaspoon kosher salt (again Diamond Crystal brand or half as much if using Morton or fine sea salt) or salt to taste. Purée until smooth. Taste. Mixture should taste both sweet and spicy with a nice balance of acidity. Adjust with more lime juice to taste — I always use 3 tablespoons of fresh lime juice.
- Add the cilantro, if using, and purée one last time until smooth.
- Use the salsa on your favorite taco recipe or serve with chips or store in the fridge for up to 1 week or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Broiler, Food processor
- Cuisine: Mexican, American