Salsa Recipe

Prepare produce

Core and seed the tomatoes if desired, then finely dice so you have about 4 cups. Finely dice the red onion to yield 1 cup. Remove ribs and seeds from the jalapeño for milder heat, then finely mince (use gloves if sensitive). Roughly chop the cilantro, including some tender stems.

Combine and season

In a medium mixing bowl, combine the diced tomatoes, red onion, minced jalapeño, and chopped cilantro. Add 2 tablespoons fresh lime juice, 1 teaspoon sea salt, 1 teaspoon black pepper, and 1 teaspoon olive oil (if using). Add optional 1/4 tsp ground cumin and 1/4 tsp sugar if desired. Stir gently to combine.

Rest and adjust

Let the salsa rest at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust seasoning with additional salt, lime juice, or jalapeño as needed. Chill up to 2 days in an airtight container or serve immediately at room temperature.

Roast vegetables

Preheat broiler or set a cast-iron skillet over high heat. Arrange whole Roma tomatoes, serrano/jalapeño peppers, and unpeeled garlic cloves on a baking sheet (or place directly in skillet). Broil or char, turning occasionally, until skins are blackened and blistered on all sides, about 8–12 minutes depending on heat and proximity to the element.

Steam and peel

Transfer the hot roasted vegetables to a bowl and cover with plastic wrap or a lid to steam for 5–8 minutes (this loosens skins). Peel the garlic; for tomatoes you can peel if you prefer a smoother texture, but it's optional.

Blend

Carefully transfer roasted tomatoes (halved if large), peppers (seeded if desired), peeled garlic, and 1/2 cup diced white onion to a blender or food processor. Pulse to your desired consistency (2–6 pulses for chunky, longer for smoother). Add 1 tablespoon fresh lime juice, 1 teaspoon salt, and 1/4 tsp ground cumin and pulse to combine. Stir in 1/2 cup chopped cilantro after blending for a fresher finish if desired.

Cool and store

Taste and adjust salt or lime. Let cool to room temperature, then refrigerate up to 5 days in a sealed container. Reheat gently if serving warm or serve chilled/room temp.

Both salsas pair well with tortilla chips, tacos, grilled meats, eggs, and as a topping for grain bowls. For best texture in the fresh version, drain excess tomato juices before serving if you want a thicker salsa. Adjust heat by adding more jalapeño or including seeds. Use lime zest (1/2 tsp) for extra brightness.