Otomato Salsa Recipe

Charred Tomato Salsa

1. 1

   Prepare and char vegetables

   Heat a large cast-iron skillet or griddle over high heat until very hot (about 5 minutes). Halve the roma and plum tomatoes lengthwise. Leave the jalapeño whole. Peel the onion and cut into quarters. Place tomatoes cut-side down, jalapeño, onion quarters, and unpeeled garlic cloves on the hot skillet. Cook without moving until surfaces are deeply blistered and blackened in spots: tomatoes 4–6 minutes, onion 6–8 minutes, jalapeño 4–6 minutes, garlic 6–8 minutes. Turn vegetables as needed so all sides are charred but not turned to ash.

2. 2

   Steam and cool

   Transfer the hot charred tomatoes, jalapeño, onion, and garlic to a bowl and cover tightly with plastic wrap or a lid for 8–10 minutes. This steaming loosens the skins and mellows flavors. When cool enough to handle, peel the garlic and remove the jalapeño stem. For less heat, remove jalapeño seeds and membrane; for more heat, keep them.

3. 3

   Seed and roughly chop

   Peel the onions if the charred outer layers are too black and remove any extremely burnt pieces. Quarter the tomatoes and scoop out excess seeds if you prefer a thicker salsa (leave seeds for thinner salsa). Roughly chop tomatoes, onion, and jalapeño and place them in a medium mixing bowl.

4. 4

   Assemble salsa

   Add peeled garlic cloves, chopped cilantro, lime juice, olive oil, salt, pepper, and optional cumin and sugar to the bowl with the chopped vegetables. Stir to combine thoroughly. Taste and adjust seasoning: add more salt, lime, or a pinch of sugar if tomatoes are very acidic.

5. 5

   Pulse for texture (optional)

   If you prefer a smoother salsa, transfer the mixture to a food processor and pulse 3–6 times until you reach the desired consistency. For a chunky salsa, skip this step or pulse just once or twice. Be careful not to over-process.

6. 6

   Rest and serve

   Let the salsa rest at room temperature for 10–15 minutes to let flavors meld, or chill for up to 1 hour for a cooler, firmer texture. Adjust seasoning again before serving. Serve with tortilla chips, grilled meats, or as a topping for tacos.