Practical Woman’s Fire-Roasted Salsa

Yield

6 servings · Approximately 2 cups

Rest / chill time

30 minutes

Ingredients

• 4 medium ripe Roma or plum tomatoes
• 1 medium white onion, halved
• 3 jalapeño or serrano peppers
• 3 garlic cloves, unpeeled
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• ½ teaspoon ground cumin
• Salt, to taste

Method

1. Wash and dry the tomatoes and peppers. Cut the onion in half, leaving the garlic cloves unpeeled.
2. Heat a dry 12-inch cast-iron skillet over medium-high heat.
3. Add the tomatoes, onion, peppers, and garlic. Roast in batches if necessary, turning occasionally, until the vegetables develop dark, blistered spots and become tender.
4. Remove the garlic as soon as it softens to prevent burning. Transfer the remaining vegetables to a plate and let cool slightly.
5. Peel the roasted garlic. Remove the pepper stems and, for a milder salsa, discard the seeds.
6. Place the roasted tomatoes, onion, peppers, and peeled garlic in a food processor.
7. Add the chopped cilantro, lime juice, cumin, and salt.
8. Pulse several times until the salsa reaches a slightly chunky consistency. Avoid overblending.
9. Taste and adjust the salt as needed.
10. Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes to allow the smoky flavors to blend.
11. Stir gently before serving.

Kitchen notes

Practical Woman's Secret
Let the vegetables develop dark, blistered spots without burning completely. This gives the salsa its signature smoky flavor while preserving the tomatoes' natural sweetness.