Ingredients
Vegetables
- 6 medium Roma tomatoes
- 2 jalapeño peppers, stemmed
- 1 small white onion, halved
- 3 cloves garlic
Other Ingredients
- 1 teaspoon olive oil
- 10 cilantro sprigs
- 1 tablespoon lime juice (about ½ lime)
- 1 teaspoon kosher salt, plus more to taste
Instructions
- Preheat the Broiler: Place the oven rack directly underneath the broiler and turn the broiler on to high to get it hot and ready for roasting the vegetables.
- Prepare and Broil Vegetables: Arrange the tomatoes, jalapeños, and onion on a baking sheet. Drizzle with olive oil and rub it all over the vegetables to evenly coat them. Place the baking sheet under the broiler and cook for 5 to 8 minutes, or until the skins of the vegetables are blistered and blackened, imparting a smoky flavor.
- Flip and Add Garlic: Turn the vegetables over on the baking sheet to ensure even roasting. Add the garlic cloves to the sheet. Broil for an additional 5 to 8 minutes until the vegetables and garlic are blackened and blistered on all sides.
- Prepare the Salsa: If you prefer a milder salsa, remove and discard the seeds from the jalapeños. Transfer all roasted vegetables and garlic to a food processor or blender. Add cilantro sprigs, lime juice, and kosher salt. Pulse a few times if you want a chunky texture or blend for about one minute for a smooth salsa. Taste and adjust salt as needed before serving.
Notes
- To reduce spiciness, removing jalapeño seeds is recommended.
- The salsa can be stored in an airtight container in the refrigerator for up to 4 days.
- Use fresh lime juice for the best flavor.
- Customize heat level by adjusting the number of jalapeños or substituting with milder peppers.
- If you don’t have a broiler, roasting in a very hot oven (around 450°F) works as an alternative.
- Prep Time: 5 minutes
- Cook Time: 10-16 minutes
- Category: Condiment
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
