Char Roasted Salsa


We all know the best part about going to a Mexican restaurant is knowing you will be rewarded with chips and salsa upon arrival.  Ideally the chips are warm and the salsa is homemade.  You can tell a lot about a Mexican restaurant when you eat there chips and salsa.  I have had amazing and I have had pretty bad.  Fortunately, you have landed on your new “go to” char roasted salsa.  Just a couple of easy steps and you will be rewarded with a smokey, sweet, and tart salsa that your friends and family will love!  Given the number of margaritas your guest has had, they might even encourage you to start selling your own line of jarred salsa!


We all know great ingredients produce great food.  Seek out the best tomatoes you can find.  A traditionalist might tell you to use Roma tomatoes when making salsa.  Roma tomatoes have less water and produce a thicker salsa.  I have trouble finding great tasting Roma’s so I use Tasti-Lee tomatoes.  This brand is sold at my local Publix and for the price are as good as it gets.


Cut the tomatoes in half, slice the onions thick, and leave the garlic whole.  Lay everything out on a sheet pan and pour olive oil all over.


Place sheet pan as high as your oven will allow.  Crank your broiler on high.  I don’t know about your oven, but I have to trick mine by leaving the door open.  If I close the door the coils will turn off once the oven reaches a certain temperature and I will never achieve the “char” I want.  


Once everything looks like the photo remove pan from oven.


Did I ever tell you how much I freaking love cilantro!


Throw everything in the blender.  Use the pulse mode so you can control the texture of your salsa.  I like to leave mine a bit chunky just like my guacamole.  


Taste your salsa and adjust the seasoning to your taste.  This salsa has many uses.  It’s great by itself with chips.  I make it whenever I make quesadillas .  It’s also great in scrambled eggs.  Whatever you do with it, enjoy!

Char Roasted Salsa
Write a review
6 large tomatoes or 12 Romas
1 medium white onion
8 whole cloves garlic
2-3 tablespoons olive oil
2 cups chopped cilantro
1 lime juiced
1 tablespoon sherry wine vinegar
2 canned chipotle peppers (in adobo)
2 teaspoons salt
Slice tomatoes in half and slice onions about 1/2 inch thick. Line a sheet pan with parchment paper and lay out tomatoes, onions, and garlic. Pour olive oil over everything. Turn broiler on high and "char" all ingredients until almost black. Scrape tomato mixture into a blender and add the rest of the ingredients. Puree with the pulse mode until you reach a desired consistency. Taste and adjust seasoning to your liking.
Chef MN's Blog

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>