Roasted Salsa Recipe

Preheat and prepare

Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with foil or parchment for easier cleanup.

Halve the roma tomatoes lengthwise if large. Peel (if desired) and quarter the half white onion. Leave the garlic cloves whole but do not remove papery skins. Trim jalapeño stems; leave seeds in for medium heat or remove seeds and membranes for milder salsa.

Arrange tomatoes cut-side down, jalapeños, onion pieces, and garlic on the prepared baking sheet in a single layer. Drizzle the olive oil evenly over the vegetables, then sprinkle 2 teaspoons of the kosher salt and the black pepper over everything. Toss gently with your hands or tongs to coat.

Roast in the preheated oven until the tomato skins are blistered and blackened in spots and the onion and jalapeños are softened, about 18–22 minutes. If you prefer a charred flavor, switch the oven to broil for the last 2–3 minutes and watch closely to avoid burning.

Remove the pan from the oven. Let the vegetables cool 5–8 minutes until they are warm but safe to handle. Squeeze the roasted garlic out of its skins. If you left seeds in the jalapeños and want less heat, wait until they have cooled and use tongs to remove seeds now.

Transfer the roasted tomatoes, jalapeños, onion, and garlic to a blender or food processor. Add the remaining 1 teaspoon kosher salt, the fresh cilantro, lime juice, ground cumin, and granulated sugar.

Pulse 6–10 times until the mixture reaches your desired texture: a few pulses for a chunky salsa, more pulses for a smoother purée. Stop and scrape down the sides once or twice to ensure even mixing.

Taste and adjust seasoning: add additional salt or lime juice as needed, and if the salsa is too spicy add a small pinch more sugar or a tablespoon of water to mellow heat and thin thickness. If you included the optional red onion, stir it in now for extra crunch and brightness.

Transfer salsa to a serving bowl. Let it sit at room temperature for 10–15 minutes to allow flavors to meld, or chill for up to 2 hours for a colder, more cohesive flavor.

Serve with tortilla chips and lime wedges. Store any leftover salsa in an airtight container in the refrigerator for up to 4 days.