roasted tomato salsa

photo by Jennifer Johnson 

For a milder flavor, remove seeds from entire jalapeño.

4-5 large ripe tomatoes, quartered
3 cloves garlic, peeled and smashed
1 jalapeño, quartered (with seeds removed from 1/2)
3 tablespoons canola oil
Sea salt, or to taste
Juice from 1-2 limes, or to taste
1/2 cup fresh cilantro, chopped

  1. Place tomatoes, garlic, and jalapeño in a cast iron skillet. Toss with oil and season with salt. Broil until charred, 5-10 minutes, turning as they cook to char on all sides. Remove from oven and allow to cool slightly.
  2. Once cooled, transfer to a food processor and purée until you reach desired consistency. Transfer to a bowl and add lime juice and cilantro. Taste and adjust as desired.

Makes approximately 2 cups.

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