Restaurant-Style Red Salsa

Yield

6–8 servings · Approximately 2½ cups

Cook time

15–20 minutes

Ingredients

• 6 medium Roma tomatoes
• ½ medium white onion, cut into wedges
• 1 jalapeño or serrano pepper, stem removed
• 2 garlic cloves, peeled
• 2 tablespoons fresh lime juice
• 1 tablespoon avocado oil
• ¾ teaspoon sea salt
• ¼ cup fresh cilantro

Method

1. Wash and dry the tomatoes and pepper. Cut the onion into wedges and peel the garlic cloves.
2. Heat a dry 12-inch cast-iron skillet over medium heat.
3. Add the whole tomatoes, onion wedges, jalapeño, and garlic.
4. Roast for 15–20 minutes, turning occasionally, until the tomatoes and pepper develop blistered, lightly charred skins and the onion softens.
5. Remove the garlic once lightly golden to prevent burning. Transfer the remaining vegetables to a plate as they finish roasting.
6. Let the roasted vegetables cool slightly. Remove the pepper seeds if you prefer a milder salsa.
7. Transfer the tomatoes, onion, pepper, and garlic to a blender.
8. Add the lime juice, avocado oil, and sea salt.
9. Blend briefly until the salsa reaches your preferred consistency, leaving it slightly chunky for a traditional texture.
10. Add the fresh cilantro and pulse a few times until evenly incorporated.
11. Taste and adjust the salt if needed.
12. Transfer to a serving bowl and serve immediately or refrigerate until chilled.

Kitchen notes

Timing guide:
Cook time: 15–20 minutes

Practical Woman's Secret
Allow the tomatoes and peppers to develop dark, blistered spots without burning completely. This creates the signature smoky flavor of restaurant-style roasted salsa.