Roasted Tomato and Chili Salsa
This salsa is made by roasting onions, tomatoes, and chili peppers to develop deep, caramelized flavors. The ingredients are charred and softened through oven or stovetop roasting, then mixed to create a chunky, vibrant condiment with a smoky and tangy profile, featuring a slightly thickened texture from natural juices. The final dip is colorful, with visible char marks and a rustic appearance.
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.
