How to make it
5 steps. Take it one step at a time.
Place the tomatoes, onion slice, and jalapeño
Place the tomatoes, onion slice, and jalapeño on a baking sheet or in a dry cast-iron skillet. Roast at 400°F (204°C) or over medium-high heat until the skins are charred and blackened in spots.
12 minAdd the garlic cloves
Add the garlic cloves to the pan during the last 5 minutes of roasting, as they burn easily. Once charred and soft, remove everything from the heat.
5 minPeel the skins off the garlic
Peel the skins off the garlic. Remove the stem from the jalapeño (and seeds if less heat is desired).
Place the roasted tomatoes, onion, garlic, and pepper
Place the roasted tomatoes, onion, garlic, and pepper into a blender or food processor. Add the cilantro, lime juice, and salt.
Pulse until the desired consistency is reached
Pulse until the desired consistency is reached. Taste and adjust salt or lime juice if needed. Serve at room temperature or chilled.
A little kitchen wisdom
Roasting the vegetables until they are charred is the secret to a deep, smoky flavor. For a smoother texture, blend for longer; for a rustic salsa, pulse briefly.
