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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 3 cups
roasted-salsa-0611med107220how.jpg
Ingredients
Ingredient Checklist
2 large tomatoes (1 1/2 pounds)
1 medium white onion, halved
3 jalapenos
3 garlic cloves, unpeeled
3 tablespoons fresh lime juice (from 2 limes)
Coarse salt and ground pepper
1/4 cup chopped fresh cilantro
Cook's Notes
If you prefer less heat, use fewer jalapenos or just remove the ribs and seeds.For green salsa, use 1 1/2 pounds tomatillos in place of tomatoes and omit the lime juice.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 3 cups
roasted-salsa-0611med107220how.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 3 cups
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 3 cups
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Yield: Makes 3 cups
Makes 3 cups
roasted-salsa-0611med107220how.jpg
roasted-salsa-0611med107220how.jpg
Ingredients
Ingredients
- 2 large tomatoes (1 1/2 pounds)
- 1 medium white onion, halved
- 3 jalapenos
- 3 garlic cloves, unpeeled
- 3 tablespoons fresh lime juice (from 2 limes)
- Coarse salt and ground pepper
- 1/4 cup chopped fresh cilantro
Directions
Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.
Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).
Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.
Transfer salsa to a bowl and stir in cilantro. Refrigerate up to 3 days, freeze up to 3 months.
Cook's Notes
If you prefer less heat, use fewer jalapenos or just remove the ribs and seeds.For green salsa, use 1 1/2 pounds tomatillos in place of tomatoes and omit the lime juice.
Cook’s Notes
If you prefer less heat, use fewer jalapenos or just remove the ribs and seeds.
Reviews (6)
Add Rating & Review
234 Ratings
5 star values:
56
4 star values:
69
3 star values:
59
2 star values:
37
1 star values:
13
Reviews (6)
Add Rating & Review
234 Ratings
5 star values:
56
4 star values:
69
3 star values:
59
2 star values:
37
1 star values:
13
Add Rating & Review
234 Ratings
5 star values:
56
4 star values:
69
3 star values:
59
2 star values:
37
1 star values:
13
234 Ratings
5 star values:
56
4 star values:
69
3 star values:
59
2 star values:
37
1 star values:
13
234 Ratings
5 star values:
56
4 star values:
69
3 star values:
59
2 star values:
37
1 star values:
13
- 5 star values:
- 56
- 4 star values:
- 69
- 3 star values:
- 59
- 2 star values:
- 37
- 1 star values:
- 13
Martha Stewart Member
Rating: 4 stars
05/03/2018
When tomatoes are less than perfect, swap in a can or 2 of Rotel tomatoes. I also add a glug of honey. Oh yeah, I don't roast anything and it's delightful! I love you Sarah!
Martha Stewart Member
Rating: Unrated
10/12/2014
I really enjoyed this recipe, I used Lemon Boy tomatoes out of my garden instead if beefsteak, and it was great. Curious though if it can be canned?
Martha Stewart Member
Rating: 5 stars
07/27/2014
This is a new favorite. The trick to wonderful flavor is to use ripe summer tomatoes. I don't think this would be nearly as good with anemic winter tomatoes.
Martha Stewart Member
Rating: Unrated
07/04/2014
Although this was really very easy it was not my favorite. I think I chopped it too much (was too smooth not really chopped) but it didn't have much flavor, I even added tomato paste but didn't help much. I'll try it again with some tweaking and see how we like it.
Martha Stewart Member
Rating: 5 stars
06/30/2014
I grill all the veg on my BBQ and it turns out fantastic. Great recipe!
Martha Stewart Member
Rating: Unrated
06/30/2014
Good grief! This looks like way more work than chopping would ever be!
Martha Stewart Member
Rating: 4 stars
05/03/2018
When tomatoes are less than perfect, swap in a can or 2 of Rotel tomatoes. I also add a glug of honey. Oh yeah, I don't roast anything and it's delightful! I love you Sarah!
Rating: 4 stars
Rating: Unrated
10/12/2014
I really enjoyed this recipe, I used Lemon Boy tomatoes out of my garden instead if beefsteak, and it was great. Curious though if it can be canned?
Rating: Unrated
Rating: 5 stars
07/27/2014
This is a new favorite. The trick to wonderful flavor is to use ripe summer tomatoes. I don't think this would be nearly as good with anemic winter tomatoes.
Rating: 5 stars
Rating: Unrated
07/04/2014
Although this was really very easy it was not my favorite. I think I chopped it too much (was too smooth not really chopped) but it didn't have much flavor, I even added tomato paste but didn't help much. I'll try it again with some tweaking and see how we like it.
Rating: 5 stars
06/30/2014
I grill all the veg on my BBQ and it turns out fantastic. Great recipe!
Rating: Unrated
06/30/2014
Good grief! This looks like way more work than chopping would ever be!
All Reviews for Classic Roasted Salsa
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Classic Roasted Salsa
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
