Name: Charred California Roasted Salsa
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 medium ripe tomatoes; 1 large jalapeño pepper; 1 medium white onion, peeled and quartered; 3 medium garlic cloves, unpeeled; 2 tablespoons fresh cilantro, chopped; 1 tablespoon fresh lime juice (about 1/2 lime); 3/4 teaspoon kosher salt (plus more to taste); 1/2 teaspoon sugar (optional, to balance acidity); 1 tablespoon olive oil (for blending, optional)

Charred California Roasted Salsa

miradu

This charred California roasted salsa channels the vibrant flavors of Mexican taquerias using peak summer tomatoes and local produce. Charring the vegetables directly over an open flame or in a cast iron pan infuses the salsa with smoky complexity, while fresh lime, cilantro, and a touch of olive oil keep it bright and lush. It's perfect for sunny California afternoons, whether you're dipping chips, spooning over carne asada, or elevating breakfast eggs. Make extra—this salsa disappears fast!

Ingredients

Instructions

Preheat a cast iron skillet or grill pan over high heat, or set a gas burner to medium-high.
Char the tomatoes, jalapeño, onion quarters, and unpeeled garlic cloves directly over the flame or in the hot skillet. Turn occasionally until skins are blistered and blackened in spots, and vegetables are softened (about 8-10 minutes for tomatoes, 6-8 for peppers/onion, 4-5 for garlic).
Let vegetables cool slightly. Peel garlic. If a milder salsa is desired, remove the seeds from the jalapeño.
Transfer all charred vegetables to a food processor or blender. Add cilantro, lime juice, salt, and sugar (if using). Pulse several times until desired consistency is reached (chunky or smooth).
Taste and adjust salt or lime juice if needed. For a richer, silkier salsa, blend in the olive oil at the end.
Transfer salsa to a bowl and let rest at least 10 minutes for flavors to meld.
Serve with warm tortilla chips, tacos, grilled meats, or as a topping for eggs.