Rustic Salsa Recipe

Roast (optional but recommended)

Preheat broiler or a heavy skillet. If broiling: halve the tomatoes lengthwise and place cut-side up on a rimmed baking sheet. Place the jalapeño whole on the sheet. Broil 6–8 minutes, turning the jalapeño once, until tomato skins blister and begin to brown and the jalapeño is charred in spots. If using a skillet: heat it over medium-high and cook halved tomatoes cut-side down for 4–6 minutes until charred, turning jalapeño occasionally until blistered. Roasting deepens flavor but can be skipped for a fresher salsa.

Peel and seed (if preferred)

After roasting, transfer tomatoes and jalapeño to a bowl and cover with plastic or a plate for 10 minutes to steam—this loosens skins. Peel skins off the tomatoes if desired for a smoother texture. For less heat, halve the jalapeño, scrape out seeds and white ribs with a spoon; for more heat, leave some seeds. Coarsely chop tomatoes and jalapeño. If not roasting, simply core and coarsely chop tomatoes and finely mince jalapeño (remove seeds to reduce heat).

Prep remaining aromatics

Finely mince the garlic. Finely dice the white onion into small pieces so the salsa has a rustic texture. Roughly chop the cilantro leaves and tender stems.

Combine and season

In a medium mixing bowl combine the chopped tomatoes, diced onion, minced garlic, chopped jalapeño, and cilantro. Add 2 tablespoons fresh lime juice, 1 tablespoon olive oil, 1 teaspoon sea salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground cumin and the optional 1/8 teaspoon smoked paprika and 1/2 teaspoon sugar or honey if using. Stir thoroughly and taste. Adjust salt, lime, or heat as needed.

Marinate

Let the salsa rest at room temperature for at least 15–20 minutes to allow flavors to meld. For best flavor, refrigerate covered for 1–2 hours. If chilled, bring back to near room temperature before serving for maximum aroma (about 20 minutes).

Final texture check

Before serving, if you prefer a chunkier or smoother texture, gently pound about a quarter of the mixture in a mortar and pestle or pulse once in a food processor and fold back into the bowl. Adjust seasoning with extra lime or salt to taste.

Warm the tortilla chips in a 300°F (150°C) oven for 5–7 minutes or in a skillet over low heat for 2–3 minutes, tossing occasionally, until heated through but not browned.

Transfer the salsa to a serving bowl, place warmed chips alongside, and garnish with lime wedges. Serve immediately.