Ingredients
4-5 medium Roma tomatoes
½ White onion, chopped
2-3 Garlic cloves, peeled
2-3 Arbol or jalapeño peppers, stemmed and seeded
¼ cup Fresh cilantro, chopped
1 Lime, juiced
½ teaspoon Salt (plus more to taste)
Water, as needed for consistency
Instructions
1. Prepare: Wash produce. Roughly chop tomatoes and onion. Remove seeds from peppers for milder heat.
2. Roast (Optional): Broil or char the chopped tomatoes, onion, and peppers on a baking sheet or comal for 5-10 minutes until blistered and softened for a smoky depth.
3. Blend: Combine prepared tomatoes, onion, peppers, garlic, cilantro, lime juice, and salt in a blender or food processor. Pulse for chunky or blend on high for smooth.
4. Adjust: Add water, one tablespoon at a time, to reach your desired thickness.
5. Season & Chill: Taste and adjust salt, lime juice, or heat. Refrigerate for at least one hour before serving to allow the flavors to meld.
Notes
Pro-Tips:
• Roasting the vegetables adds a complex, smoky sweetness that raw salsa lacks.
• Fine-tune heat by adjusting the number of seeds kept in the chilies.
• Add fresh cilantro only after blending to keep the flavor bright rather than grassy.
• The salsa flavor improves significantly after resting in the fridge for an hour.
Variations:
• Chipotle: Swap one chili for a canned chipotle pepper in adobo for deep, smoky heat.
• Tropical: Blend in a handful of fresh mango or pineapple for a sweet-spicy contrast.
• Tangy: Add 2-3 tomatillos to the blender for a brighter, more acidic profile.
- Prep Time: 10
- Cook Time: 10
- Category: Appetizer
- Method: Blend
- Cuisine: Mexican
- Diet: Vegan