25 minutes
A deliciously smoky salsa featuring roasted tomatoes, chiles, and garlic.
Fresh Jalapeño Chiles, dry-roasted
each
Garlic Clove, unpeeled, dry-roasted
each
White Onion, finely chopped, rinsed
cups
Canned Diced Tomatoes In Juice, fire-roasted
0 oz
Cilantro, roughly chopped
cups
Lime Juice, fresh
teaspoons
to taste
1. Dry-Roast Chiles and Garlic
Dry-roast the chiles over medium heat for about 10 minutes, and the garlic cloves for about 15 minutes, until they soften and show blackened spots.
2. Rinse Chopped Onions
Rinse the chopped white onion briefly under cold water using a strainer, then set it aside to mellow its sharp bite.
3. Blend Chiles and Garlic with Tomatoes
Peel and chop the roasted chiles and garlic, then place them in a food processor with the fire-roasted diced tomatoes, pulsing to the desired consistency.
4. Combine with Onions, Cilantro, and Seasonings
Transfer the tomato mixture to a bowl and combine with the rinsed onions. Stir in the chopped cilantro, season with salt, and add lime juice if desired.
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