When it comes to salsa, we prefer to leave the shelf-stable jars at the supermarket and make it fresh at home. This easy salsa recipe is a roasted riff on pico de gallo, which is normally fresh. The key is to char the tomatoes, onion, serrano chiles, and garlic under the broiler for a roasty and intensified flavor, then blitz the vegetables in batches for a texture that’s right in between smooth and chunky. If the fresh tomatoes at your market disappoint in the off season, consider trying this Salsa de Árbol, which is made with a can of fire-roasted tomatoes, or this salsa verde, which gets its verdant hue from a blend of tomatillos, cilantro, and avocado.
Editor’s note: This recipe was originally published on July 9, 2019.
Recipe information
Yield
Makes about 4 cups
Ingredients
2
1
3
3
2
2
Preparation
Step 1
Heat broiler. Place tomatoes cut side down on a foil-lined rimmed baking sheet. Fit onion, chiles, and garlic around tomatoes so everything is snug but not overlapping. Broil, turning onion and chiles once, until lightly charred, about 6 minutes for chiles and garlic and 15–18 minutes for tomatoes and onion.
Step 2
Peel garlic and place in a food processor along with half of the tomatoes. Pulse until very smooth. Add remaining tomatoes and pulse until tomatoes are mostly broken up but mixture still has some texture. Transfer to a medium bowl. Finely chop onion and chiles and mix into purée; season with salt. Let cool. Stir in lime juice and cilantro. Season salsa with more salt if needed. Serve with chips.
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Reviews (20)
Back to TopVery easy and good! We made half a recipe and substituted jalapeños and a red pepper for the serranos. Mild heat.. Slipped the peels off the tomatoes after roasting.
Anonymous
Florida
2/13/2022
Can I can this recipe as is with water bath?
Anonymous
Texas
9/14/2020
This really is the only salsa recipe. Broiling the tomatoes, peppers, onions, and garlic gives so much depth to the salsa. Perfectly balanced.
masonrettele
Kansas
9/6/2020
This is absolutely my family’s favorite salsa for me to make. Especially this time of year with all of the fresh peppers and tomatoes at the farm stands and farmers markets. It’s easy, flavorful, and my husband considers it restaurant quality. I’m wondering, since all of the ingredients are cooked, if this salsa could be successfully frozen? Because it does make quite a lot. Anyone have any thoughts?
Ohio
9/5/2020
I definitely plan to make this again, tweaked to my tastes. I agree with the past two reviewers, in my experience making salsa it just needs to sit for a day or so in the fridge for the flavors to hit really hard. I just made it though, and it's already delicious. Pretty sweet cause of the fresh tomatoes, but I like that. That was another idea I had...maybe that first reviewer used sub par tomatoes. I used some we grew and it's **chef's kiss** I added some pickled jalapenos (is this offensive?? I just really love them??) to up the heat level in a consistent manner, and I also pulsed everything in a food processor cause I prefer a really smooth, not chunky salsa. It will be added into my salsa making repertoire for sure.
acfj
NEW MEXICO
9/3/2020
I agree with chmaine-- at the outset, it seems unfocused but a few hours later and this is one of the best salsas I've had, full stop. As far as spice goes, it seems to be like medium+ for normal palettes. I wanted to say this because I saw the one-star review and I feel like that was a fluke.
Anonymous
NYC
9/29/2019
The key to salsa is letting it sit for a day in the fridge to meld those flavors together. Love the charring!
chmaine
Houston
8/25/2019