This is the roasted salsa I make when jarred stuff just won’t cut it anymore. Everything goes under the broiler first — tomatoes, onion, jalapeños, even the garlic still in its skin — so you get that deep, charred flavor without firing up the grill. A quick flash-fry at the end thickens it up so it actually clings to a chip instead of running straight off.

I make this one when taco night calls for a homemade salsa, or when we’re doing tacos for a party. It’s easy, and it impresses people every time. There’s something about putting out a bowl of salsa you made yourself instead of a jar that gets friends and family asking, “Wait, you made this?”

It’s smoky and charred, with a slow build of heat and a squeeze of lime to lift it up. Thick enough to scoop, and lively enough that the jarred stuff tastes flat after it.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 2 cups

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs Roma tomatoes about 6 medium/large
• 1/2 white onion cut into large chunks
• 1/2 cup cilantro
• 2 jalapeños ends removed, sliced in half lengthwise (de-seed for less heat, or add serrano peppers for even more heat)
• 3 cloves garlic skin left on
• 1-2 tsp salt
• 1 tbsp lime juice
• 1/2 tsp cumin

Equipment

• Foil-Lined Sheet Tray
• Blender
• Skillet

Method

 

1. Turn the broiler on high, with the oven rack set close to the top.
2. Halve the tomatoes lengthwise. Add the tomatoes, onion, jalapeños, and garlic cloves (skin still on — it keeps the garlic from burning) to a foil-lined sheet tray, cut sides down.
3. Roast under the broiler for about 10 minutes, or until the tomato skins are charred and look papery.
4. Remove from the oven. Peel the roasted garlic cloves out of their skins, then add everything (including the peeled garlic) to a blender, along with the cilantro, salt, lime juice, and cumin.
5. Pulse a few times until combined but still a little chunky — you don’t want a purée.
6. Heat about 1 tablespoon of neutral oil (vegetable oil works great) in a skillet over medium-high heat until hot.
7. Pour the salsa into the skillet and flash-fry, stirring constantly, for 2 to 3 minutes. This cooks off a little excess water and concentrates the flavor.
8. Pour into a container to cool, then store in the fridge.

Notes

Keeps 7-10 days in the fridge (thanks to that flash-fry step) or up to 3 months in the freezer. Makes about 2 cups.

🛒 Shop the gear I used in this recipe

Tips for the Best Salsa Roja

Want it milder? Pull the seeds out of the jalapeños before roasting. Want it hotter? Swap in a serrano or two, or just leave the extra seeds in.

That flash-fry step in the skillet isn’t optional if you want this to keep well — cooking off the extra water is what gets you the full 7 to 10 days in the fridge instead of just a couple. It also freezes great for up to 3 months if you want to make a double batch.