Start with the smell of roasted onions sizzling on the pan. That deep, caramelized aroma honestly changes everything. No fancy gadgets—just a sharp knife and a little patience. I’ve tried a million salsa recipes, but this one hits a different note.
It’s about the little details. The way the tomato juice thickens slightly when roasted, the slight char on the chili, that tang from fresh lime pressing. This isn’t some bland mix of canned stuff. It’s a raw, honest taste of the garden. And right now, with all the produce hitting the markets early, it feels like snapping into freshness that’s easy to make on a Tuesday, not a weekend.
I made this by accident once, burnt the onions a little, and somehow that smoky edge stuck around. Live and learn. Anyway, no more secrets—just good food you want to snack on all summer.
Roasted Tomato and Chili Salsa
Equipment
- Baking sheet or grill pan
- Sharp knife
- Cutting board
- Mixing bowl
- Spatula or spoon
Ingredients
- 2 large onions preferably yellow or red
- 4 medium tomatoes ripe and firm
- 2 chili peppers chilies preferably hatch or jalapeño, roasted with skins
- 2 tablespoons olive oil for coating and roasting
- 1 lime fresh lime juice for brightening
- to taste salt
Instructions
- Slice the onions into thick rings and halve or quarter the tomatoes and chili peppers. Arrange the vegetables on a baking sheet lined with parchment paper. Drizzle evenly with olive oil and toss to coat. Roast in an oven preheated to 425°F (220°C) until the vegetables are charred and softened, about 15 minutes, flipping once for even charring.
- Remove the roasted vegetables from the oven and allow to cool slightly. Once cool enough to handle, transfer the vegetables to a chopping board. Finely dice the onions, tomatoes, and chili peppers, aiming for a rustic, chunky texture. Place the chopped vegetables into a mixing bowl.
- Squeeze the juice of one lime into the bowl with the chopped vegetables. Add salt to taste, and stir everything thoroughly to combine. The mixture should be chunky with visible char marks and a fragrant aroma of roasted vegetables.
- Taste the salsa and adjust seasoning with additional salt or lime juice if desired. For extra smoky flavor, lightly char a whole chili or onion on direct heat before chopping and mixing into the salsa.
- Serve immediately as a chunky, smoky condiment with chips, grilled meats, or tacos. The salsa can be stored in an airtight container in the refrigerator for up to 2 days, allowing flavors to meld further.
Plus, it’s just salsa. But maybe it’s the kind of salsa that makes you wish you had a bag of chips seconds after the bowl’s empty. Guess I’ll be making more soon.
