Salsa Vaquera Recipe

Prepare produce

Wash tomatoes, cilantro, and jalapeño. Core and quarter the tomatoes. Coarsely chop the onion. Peel garlic cloves. Remove stems from jalapeño; leave seeds for more heat or remove them for milder salsa.

Char tomatoes and jalapeño (stovetop or broiler)

Heat a cast-iron skillet or griddle over medium-high heat and add 1 tsp vegetable oil to coat if skillet is dry. Place tomato quarters and whole jalapeño on the hot surface. Cook, turning occasionally, until skins are blistered and blackened in spots (6–10 minutes). For a smokier char, finish under a hot broiler for 2–3 minutes, watching carefully.

Remove charred vegetables to a plate and let cool slightly (5 minutes). The charring develops the Vaquera-style smoky, rustic flavor.

Combine ingredients

Roughly chop charred tomatoes and jalapeño. Place tomatoes, jalapeño, chopped onion, garlic cloves, and cilantro into a food processor or blender. Pulse 6–8 times for a coarse, rustic texture. For a chunkier salsa, pulse fewer times; for smoother, pulse more.

Season

With the processor running on low, drizzle in 1 tablespoon olive oil and 2 tablespoons fresh lime juice. Add 1 1/4 tsp sea salt, 1/2 tsp black pepper, 1/4 tsp ground cumin, 1/4 tsp smoked paprika, and 1/2 tsp honey or agave if using. Pulse once or twice to incorporate. Taste and adjust salt, lime, or heat as needed.

If you want fresher bright notes, fold in an extra 2 tablespoons chopped cilantro by hand after processing (do not over-process if adding by hand).

Transfer salsa to a serving bowl and let rest at room temperature for 10–15 minutes to let flavors meld. Salsa can be chilled for up to 24 hours (bring to room temp before serving for best flavor).

Arrange assorted tortilla chips on a platter or in bowls. Serve the Salsa Vaquera alongside for dipping. Offer lime wedges and extra chopped cilantro on the side if desired.

Store leftover salsa in an airtight container in the refrigerator for up to 3 days. Stir before serving.