Recipe originally posted on July 12th, 2009 and revised on August 23nd, 2015.
- 2 pounds roma tomatoes
- 1 small white or yellow onion
- 2 garlic cloves
- 1 jalapeño
- 1 tablespoon olive oil
- ⅓ cup cilantro leaves
- 2 tablespoons lime juice
- Salt, to taste
- Preheat oven to 425˚. Halve the tomatoes, cut the onions and garlic into chunks and dice the jalapeño (removing seeds if desired). Toss everything with olive oil and spread into a single layer on a sheet tray covered with parchment paper. Roast for 45 to 60 minutes, until tomatoes are browning. Let roast until desired doneness (a little extra char is nice).
- Let tomatoes cool slightly then transfer to a blender or food process. Add in cilantro, lime juice, and salt. Pulse until salsa is broken down. Store in refrigerator for up to a week.
+ For a little extra smokiness, add a bit of diced chile pepper (either in adobo sauce or a dried one that has been soaked in water). Start with just a bit and add more as desired for heat.
+Use other tomatoes as desired but try and stick with low water, paste tomatoes. These make for a thicker salsa.