Roasting tomatoes in the oven brings out their best flavor. The charring on the roasted veggies has a fire-roasted layer of taste that adds a mild, sweet smokiness to the sauce. You can adjust the types of chilies you use to modify the spiciness. In the winter and spring months I use cherry tomatoes when local tomatoes are not in season.
Ingredients
- 2 pounds ripe tomatoes
- 1 large jalapeño, cut in half, or 2 serrano chilies
- 1 large white onion, peeled and cut into ½-inch rounds
- 4 peeled garlic cloves
- 1 cup fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon sea salt
Instructions
Preheat broiler to high.
Arrange the tomatoes and jalapeño (skin side up) with onion and garlic cloves, in an even layer on a large oven pan brushed with a little oil. (Do not line with parchment paper.) Broil for about 10 minutes, until the tomatoes are charred. You want them to look burnt, so leave those tomatoes and veggies under the broiler, keeping a close eye on them until they are deeply blistered.
Remove pan from oven, and cool slightly. Transfer all to a blender and process with the remaining ingredients and purée the salsa. I like to leave it a bit chunky
Taste, and season with extra salt or lime juice if needed. Serve warm or chilled with your favorite fish tacos. Keeps 4 days refrigerated.
Chef’s note: You can add ½ cup black beans and ½ cup roasted corn for a delicious roasted black bean and corn salsa.
