Spicy Salsa

Spicy Salsa

Fresh tomatoes, charred chiles, and lime come together in a chunky, bright salsa with real heat.

Total 35 min Makes 16 oz Calories 22/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This roasted salsa gets its depth from charring tomatoes, jalapeños, and serrano peppers before blending, giving it a smoky backbone under the fresh cilantro and lime. Serve it with tortilla chips, spoon it over tacos, or stir it into eggs for a dish that suits weekend gatherings or quick weeknight toppings.

Ingredients

  • 1 1/2 pounds ripe tomatoes, cored
  • 3 jalapeño peppers
  • 2 serrano peppers
  • 1/2 white onion, peeled and quartered
  • 3 cloves garlic, unpeeled
  • 1/3 cup fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 0 freshly ground black pepper, to taste

Method

  1. Heat a dry 9-inch skillet or comal over medium-high heat. Char the tomatoes, jalapeños, serrano peppers, onion quarters, and unpeeled garlic cloves, turning occasionally, until blackened in spots and softened, about 8 to 10 minutes.

  2. Remove the garlic cloves after about 5 minutes once softened, and set aside to cool slightly.

  3. Peel the garlic cloves once cool enough to handle. Remove stems from the chiles; leave seeds in for more heat or scrape them out for a milder salsa.

  4. Transfer the charred tomatoes, chiles, onion, and garlic to a blender or food processor.

  5. Add the cilantro, lime juice, cumin, salt, and black pepper to the blender.

  6. Pulse the mixture 8 to 10 times until the salsa reaches a chunky consistency, scraping down the sides as needed.

  7. Taste and adjust salt, lime juice, or heat level as desired.

  8. Transfer the salsa to a jar or airtight container and refrigerate at least 30 minutes before serving to let the flavors meld.

Rate this recipe

★ 4.7 (1)

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    Spicy Salsa

    This roasted salsa gets its depth from charring tomatoes, jalapeños, and serrano peppers before blending, giving it a smoky backbone under the fresh cilantro and lime. Serve it with tortilla chips, spoon it over tacos, or stir it into eggs for a dish that suits weekend gatherings or quick weeknight toppings.

    35 min 16 oz 22 cal

    Ingredients

    • 1 1/2 pounds ripe tomatoes, cored
    • 3 jalapeño peppers
    • 2 serrano peppers
    • 1/2 white onion, peeled and quartered
    • 3 cloves garlic, unpeeled
    • 1/3 cup fresh cilantro leaves
    • 2 tablespoons fresh lime juice
    • 1/2 teaspoon ground cumin
    • 1 teaspoon salt
    • 0 freshly ground black pepper, to taste

    Method

    1. 1

      Heat a dry 9-inch skillet or comal over medium-high heat. Char the tomatoes, jalapeños, serrano peppers, onion quarters, and unpeeled garlic cloves, turning occasionally, until blackened in spots and softened, about 8 to 10 minutes.

    2. 2

      Remove the garlic cloves after about 5 minutes once softened, and set aside to cool slightly.

    3. 3

      Peel the garlic cloves once cool enough to handle. Remove stems from the chiles; leave seeds in for more heat or scrape them out for a milder salsa.

    4. 4

      Transfer the charred tomatoes, chiles, onion, and garlic to a blender or food processor.

    5. 5

      Add the cilantro, lime juice, cumin, salt, and black pepper to the blender.

    6. 6

      Pulse the mixture 8 to 10 times until the salsa reaches a chunky consistency, scraping down the sides as needed.

    7. 7

      Taste and adjust salt, lime juice, or heat level as desired.

    8. 8

      Transfer the salsa to a jar or airtight container and refrigerate at least 30 minutes before serving to let the flavors meld.