A vibrant and flavorful roasted salsa that's easy to make and super-fresh tasting.
15 minutes, 3 cups
| 1½ lbs (2 large, 6 small) | Tomatoes, chopped |
| 1 | Medium white onion, halved |
| 3 | Jalapeños |
| 3 | Garlic cloves peeled |
| 3 Tbsp | Fresh lime juice |
| to taste | Coarse salt |
| to taste | Ground pepper |
| ¼ cup | Fresh cilantro, chopped |
| 1. Preheat the broiler with the rack in the top position. |
| 2. Place the large tomatoes (1½ lbs), medium white onion (1), jalapeños (3), and garlic cloves (3) in a single layer on a rimmed baking sheet. |
| 3. Broil the vegetables until blistered and slightly softened, rotating the sheet and flipping the vegetables frequently, about 6 to 8 minutes. |
| 4. Remove the garlic if it browns too quickly. |
| 5. In a food processor , pulse the garlic and vegetables until coarsely puréed. |
| 6. Add the fresh lime juice (3 Tbsp), season with coarse salt and ground pepper to taste, and pulse to combine. |
| 7. Transfer the salsa to a bowl and stir in the chopped fresh cilantro (¼ cup). |
| 8. Refrigerate the salsa for up to 3 days or freeze for up to 3 months. |
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