Roasted Charred Tomato Salsa
Roasted tomato salsa is a classic Mexican-style salsa made by charring tomatoes, chiles, onion, and garlic under the broiler or in a hot pan. This version is finished with avocado for richness and kept loosely blended, so it stays chunky and spoonable.
Ingredients
- 4 vine-ripened tomatoes (or about 6 Roma tomatoes) aim for 1.5 pounds
- 2 fresh jalapeño peppers
- 8 cloves garlic unpeeled, use less if you prefer
- 1 large white or yellow onion quartered
- ⅓ bunch fresh cilantro stems included
- 1 teaspoon sea salt or to taste
- 1 avocado pitted
Instructions
- Preheat the broiler and position the oven rack about 6 inches from the heat.
- Arrange the tomatoes, onion, jalapeños, and garlic on a lined baking sheet.
- Optional: Lightly spray with avocado oil for extra browning, though roasting works well without it.
- Broil for 5-7 minutes, until blistered and charred in spots. Garlic will likely be ready sooner. Remove once softened and lightly golden, not blackened.
- Flip tomatoes, jalapeños, and onion (and garlic if needed) and broil another 5-7 minutes until softened.
- Remove from the oven and let cool slightly.
- Destem the jalapenos, peel the garlic cloves, and remove tomato skins (or keep them on if you prefer).
- Transfer everything to the food processor except the avocado and add a pinch or two of salt.
- Pulse to combine, stopping while the salsa is still chunky. Add the avocado and pulse gently just until incorporated.
- Taste and adjust salt as needed.
Notes
- Comal or skillet option: Char the tomatoes, onion, garlic, and chiles in a large skillet or comal over medium-high heat, turning occasionally (about 10 minutes), then lower the heat to soften (about another 10 minutes).
- Oil-free roasting: The vegetables will char and soften without oil. A light spray encourages faster browning but isn’t necessary for flavor.
- Blending: You can use a food processor, blender, or immersion blender; pulse gently and check often to avoid overblending. You can also mash by hand for a rustic texture.
- Season gradually: Roasted vegetables vary in sweetness, so sprinkle salt slowly and taste as you go.
- Taste before adding salt; roasted vegetables vary, and this is where you adjust.
- Adjust heat: Add another roasted jalapeño or serrano, or cayenne, a pinch at a time.
- If it's too spicy, balance with extra avocado or a couple of dollops of cashew sour cream. The salsa also mellows as it sits.
- Too thick? Use a tablespoon of water at a time to thin it.
Nutrition
Calories: 206kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 951mg | Potassium: 1016mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1952IU | Vitamin C: 56mg | Calcium: 63mg | Iron: 1mg
