Recipe: Charred Tomato Salsa
Skip the jarred stuff and make a spicy, smoky salsa from scratch
Cinco de Mayo is nigh, but this salsa is good for year-round snacking: Charring all of the vegetables before blending creates a smoky salsa that pairs perfectly with a cold, tart margarita.
Feel free to play around with the recipe. If you want more heat, add another pepper. If you're a wimp (like many of us), take one out. Switch out the tomatoes with tomatillos for a smoky green salsa verde. You do you-just make sure you don't run out of chips.
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Recipe from the Tasting Table Test Kitchen
Charred Tomato Salsa
Char tomatoes, jalapeños, onion and garlic for the ultimate smoky salsa.
Prep Time
10
minutes
Cook Time
10
minutes
servings
2
cups
Total time: 20 minutes
Ingredients
- 1 pound (4 medium) plum tomatoes
- 2 jalapeño peppers
- 2 garlic cloves
- ½ white onion, cut into 4 wedges
- ¼ cup roughly chopped cilantro
- 2 tablespoons lime juice
- 1 teaspoon agave
- Kosher salt and freshly ground black pepper, to taste
- Tortilla chips, for serving
Directions
- Heat a cast-iron skillet over high heat. Working in batches, sear the plum tomatoes, jalapeños, garlic and onion until charred all over, 5 minutes for the tomatoes and garlic, and 8 minutes for the jalapeños and onion.
- Transfer all the charred vegetables to the bowl of a food processor and let cool completely. Add the cilantro, lime juice and agave, then pulse until a chunky purée forms. Season with salt and pepper, then transfer to a bowl. Serve with tortilla chips.