Red Salsa Recipe

Prepare vegetables

Core the tomatoes and cut into quarters. Peel and coarsely chop the white onion to measure 1/2 cup. Smash the garlic cloves lightly with the flat side of a knife and peel. Remove stem from the jalapeño, slice in half lengthwise, and remove seeds if you want milder heat; roughly chop. Roughly chop the cilantro (include tender stems).

Choose raw or roasted

Decide whether to make a fresh raw salsa (bright and crisp) or a roasted salsa (smokier, deeper). If choosing roasted, follow the 'Optional roasted variation' steps before puréeing. If raw, skip to puréeing step.

Purée the salsa

Add the prepared tomatoes, chopped onion, garlic, jalapeño, and cilantro to a blender or food processor. Pour in the lime juice and olive oil. Pulse 6–10 times until you reach your preferred texture: a few short pulses for chunky salsa, longer pulses for smoother. Scrape down the sides once and pulse again to combine. Taste before seasoning.

Season and adjust

Stir in the kosher salt and black pepper (or add them in the blender and pulse once). Taste and adjust: add more lime juice for brightness, more salt for flavor, or a pinch of sugar (1/4 tsp) if tomatoes are very acidic. If salsa is too thick, stir in 1–2 tablespoons cold water until desired consistency is reached.

Finish and chill

Transfer salsa to a bowl or jar. Let it rest in the refrigerator at least 30 minutes to allow flavors to meld, or serve immediately at room temperature for the brightest flavor. Stir in additional chopped cilantro if desired just before serving.

Roast vegetables

Preheat broiler or a grill to high. Toss quartered tomatoes, garlic (in-skin), halved jalapeño, and large pieces of onion with 1 tsp olive oil. Spread on a rimmed baking sheet or place on the grill. Broil 6–10 minutes, turning once, until tomatoes and onion are charred and slightly collapsed and garlic is soft. Watch carefully to avoid burning.

Peel and cool

Remove roasted ingredients from heat and let cool 5 minutes. Squeeze roasted garlic from skins. If you prefer less bitterness, peel any very blackened bits from tomato skins, but some char adds smoky flavor.

Purée roasted mix

Place roasted tomatoes, roasted garlic, roasted jalapeño (seeds removed if desired), and roasted onion into the blender or food processor. Add cilantro, lime juice, olive oil, and smoked paprika if using. Pulse to desired texture, then proceed to seasoning and chilling as in the Salsa Base section.