Ingredients:

  • 5 lb Roma Tomatoes, Halved lengthwise
  • 1/2 large White Onion, Roughly chopped
  • 4 large Garlic Cloves, Leave skins on for roasting
  • 2 Jalapeño Peppers, Stem removed, halved lengthwise
  • 1 Tbsp Olive Oil
  • 1/2 tsp Kosher Salt & Pepper (for roasting)
  • 1/2 cup Fresh Cilantro (Coriander), Tightly packed, roughly chopped
  • 2 Tbsp Fresh Lime Juice
  • 1/2 – 1 tsp Kosher Salt (for finishing)
  • 1/4 tsp Granulated Sugar (optional)

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. Place the halved tomatoes, chopped onion, garlic cloves, and halved jalapeños into a large bowl. Drizzle with the 1 Tbsp of olive oil, 1/2 tsp of salt, and pepper. Toss gently to coat.
  3. Spread the seasoned vegetables evenly on the baking sheet. Roast for 20–25 minutes, or until the vegetables are soft, slightly shriveled, and have developed dark brown char spots.
  4. Remove the tray and allow the ingredients to cool for 10 minutes. Peel the skins off the roasted garlic cloves.
  5. Transfer the roasted vegetables (including any collected juices) into the pitcher of your blender or food processor.
  6. Crucially, pulse the machine 4–6 times. Do not run continuously. Stop immediately when you reach your desired rustic, slightly chunky consistency.
  7. Pour the blended mixture into a clean bowl. Stir in the fresh cilantro, lime juice, and the remaining 1/2 tsp of salt. Taste and adjust seasoning.
  8. If the salsa tastes too tart or acidic, add the 1/4 tsp of sugar to balance the flavor profile. Add additional salt if the flavor lacks punch.
  9. Cover and refrigerate for at least 30 minutes before serving. Chilling allows the fresh and roasted flavors to fully marry.