Salsa is simple yet complex, with a dish that is made up of so few ingredients it truly is a sum of its parts.
The most important part is the tomatoes.
In North America, we have a very short window where fresh tomatoes taste good enough to make into fresh salsa or pico de gallo. The rest of the time, we have to work with what we’ve got.
In this case, we’ve got canned tomatoes.
Canned tomatoes on their own aren’t the most impressive thing in fresh salsa as they can have a metallic taste, but once cooked they can taste nearly indistinguishable.
In this recipe, we lean into the cooked salsa and broil our vegetables before blending them together.
What results is a smoky, deep, flavorful yet mellow salsa that beats the socks off of a store brought jar of salsa. The lime and cilantro help provide a freshness that can provide a wonderful tang whether you are serving the salsa with tacos or just going for the classic chips and dip.
- 14 oz Canned Tomatoes
- 1 small yellow onion, diced
- 1 jalapeño, diced
- 1 clove garlic, skin on
- 1 lime
- 1/2 cup cilantro, finely chopped
- 1 tsp kosher salt
- 1/2 tsp white sugar
- Put tomatoes, onions, jalapeño, and whole garlic on a baking sheet. Set on the top rack of the oven and broil until some black spots begin to develop. Watch closely as it can burn quickly. If the garlic burns inside its skin I recommend starting over as it will make the salsa taste bitter.
- Blend roasted vegetables, lime, cilantro, salt, and sugar in a food processor to desired consistency.