This richly flavoured and smoky Charred Tomato Salsa is made with blistered tomatoes, onions, garlic and chiles. So few ingredients, so little effort, and easily the best salsa you've ever tasted.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Ingredients
1tablespoonextra-virgin olive oil
4 - 5 large plum tomatoes (about 1 1/2 lb)halved
½white onioncut into wedges
2jalapeño peppers
2garlic cloves (unpeeled)
2tablespoonslime juice
¼cuproughly chopped cilantro
1teaspoon Kosher salt
freshly ground black pepperto taste
Tortilla chipsfor serving
Instructions
Heat a large skillet (preferably cast-iron) over medium-high heat and add 1 tablesoon oil. Cook the tomatoes, onion, jalapeños, and garlic, using tongs to flip them often, until charred all over, about 5-8 minutes. If the garlic and jalapeños are charring too quickly, pull them out, and allow the other ingredients to continue to char a few minutes longer.
Peel the garlic and discard the skins (no need to peel the tomato).
Transfer all the charred vegetables to a food processor and pulse until almost smooth but with some texture remaining. Allow to cool down slightly before adding the cilantro, lime juice, 1 teaspoon salt, and pepper to taste. Pulse a few more times.
Taste and add a little more salt, if needed, then transfer to a bowl and serve with tortilla chips.
Notes
Make Ahead And StoreNothing will ever taste better than a bowl of charred salsa that is served when it has been freshly blended. That said, the salsa can be made ahead and stored in the refrigerator, covered, for up to 3 days. I have not tried freezing this salsa and I suspect it might separate and not be as good once thawed.