Roasted Tomato Salsa

Yields about 2 cups.

To learn more, read:
Cooking with Fresh Green Chiles
by Robb Walsh
from Fine Cooking
Issue 73
Last Edit Date: 3/6/2013 4:22:26 PM

Serranos are generally hotter than jalapeños, but they're also smaller, so you can use either, in the same quantity. This salsa goes well with Sirloin Tacos and other Tex-Mex dishes.

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1/2 medium yellow onion, finely diced
1-1/2 Tbs. fresh lime juice (from about 1/2 lime); more to taste
6 medium Roma tomatoes
3 fresh jalapeño or serrano chiles, halved lengthwise, stemmed, and seeded
1 clove garlic, peeled
1 cup coarsely chopped fresh cilantro
1-1/2 tsp. kosher salt; more to taste

In a small bowl, soak the onion in the lime juice for 15 minutes. In a dry, heavy-duty skillet (preferably cast iron) over high heat, "roast" the tomatoes, chile halves, and garlic clove until charred on all sides, about 2 to 5 minutes for the garlic, 8 to 10 minutes for the chiles, and 12 to 15 minutes for the tomatoes. Pulse in a blender; the mixture should remain slightly chunky. Transfer to a serving bowl and add the onion, lime juice, cilantro, and salt. Taste and add more salt or lime juice if needed. Use immediately or cover and refrigerate for up to a week.

nutrition information (per serving):
Size : approx. 2 Tbs.; Calories (kcal): 7; Fat (g): 0; Fat Calories (kcal): 1; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0; Carbohydrates (g): 2; Polyunsaturated Fat (g): 0; Sodium (mg): 107; Cholesterol (mg): 0; Fiber (g): 0;

Photo: Scott Phillips

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by misskristen, 5/5/2010I agree this is the best salsa--this is the only salsa recipe I make now. It's great with either supermarket Roma's or summer-ripe tomatoes from our CSA.

by laurava, 4/11/2008This is the best recipe we have found - and it's SO good- we have had guests ask where we bought the salsa from- fantastic taste. Completely worth it to make your own salsa- it;s 1000 times better than the best supermarket one.

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