30 minutes
A spicy and smoky salsa made with roasted tomatoes, peppers, garlic, and ancho chiles.
Roma Tomatoes, halved
0 oz
Jalapeno Peppers, halved and seeded
0 oz
each
Dried Ancho Chiles, seeded and soaked
0 oz
Bell Pepper, quartered and seeded
0 oz
Red Onion, chopped
0 oz
tablespoons
Lime Juice, from 1 lime
tablespoons
teaspoons
teaspoons
Fresh Cilantro, chopped
bunch
Flat Leaf Parsley, chopped
bunch
Scallions, chopped
bunch
1. Preparation
Preheat your broiler and position the oven rack at the top. Begin by reserving the juice and seeds from the halved tomatoes, setting aside two of the tomatoes and one jalapeño for later.
2. Coat Vegetables in Oil
Toss the remaining tomatoes, jalapeños, garlic, ancho chiles, red bell pepper, and red onion in a tablespoon of olive oil, ensuring everything is evenly coated. Spread this mixture onto a half-sheet pan.
3. Broil Vegetables
Broil the vegetables for about 20 minutes, stirring every 5 minutes to ensure even browning. Once they are charred, remove them from the broiler.
4. Blend Salsa Mixture
Transfer the broiled vegetables to a food processor. Add in the reserved tomatoes and jalapeño, along with the lime juice, kosher salt, and chili powder. Pulse the mixture to reach a salsa consistency, adding the reserved tomato juice if needed to adjust the texture.
5. Garnish and Serve
Allow the salsa to rest at room temperature or refrigerate it for a few hours to let the flavors meld together. Before serving, garnish with freshly chopped herbs like cilantro, parsley, or scallions for a burst of freshness.
Use a mix of fresh chiles like Poblanos for a mild smoky flavor and Jalapeños for heat. Adjust with serranos if you prefer more kick.
Properly salt your salsa, starting with less and adjusting after the flavors have melded, to balance acidity and enhance flavor.
Char the chiles, tomatoes, onion, and garlic until blistered and blackened to caramelize sugars and intensify smokiness.
Use lime juice or apple cider vinegar for acidity. Adjust to avoid a flat or overly tart salsa.
Allow your salsa to sit for at least 30 minutes before serving, or refrigerate overnight for deeper flavor integration.
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