Ingredients
2 jalapeños, halved, stems removed
2 c. cherry tomatoes, halved
1 white onion, quartered
1 tbsp. extra-virgin olive oil
1 3/4 tsp. kosher salt, divided
Freshly ground black pepper
3 large tomatoes, quartered
3 cloves garlic
1/2 c. fresh cilantro
Juice of 1 lime
1/2 tsp. ground cumin
Pinch of red pepper flakes
Preparation
Step 1Preheat oven to 400°. On a large baking sheet, toss jalapeños, cherry tomatoes, and onion together with oil. Season with ½ teaspoon salt and pepper. Roast until slightly charred, 20 minutes. Step 2In a food processor, add roasted vegetables, quartered tomatoes, garlic, cilantro, lime juice, cumin, and a pinch of red pepper flakes. Season with remaining 1 1/4 teaspoons salt and pepper, then pulse a few times until mostly blended and slightly chunky.
A good, simple salsa is easy to make at home. To make ours the most flavorful salsa ever, we use both cherry tomatoes and fresh off-the-vine tomatoes. We also roast some of the ingredients to intensify their flavors and make this salsa POP! Salsa vs. Pico de Gallo The two are very similar and often include the same ingredients. The main difference between the two is that pico is made of uncooked ingredients and usually much chunkier than salsa. Salsa often has a thinner consistency from being blended together and usually includes more liquid. Pico de gallo doesn’t get blended and is typically just small diced ingredients. Fresh vs. Canned Tomatoes We much prefer fresh tomatoes in our salsa as they taste brighter and provide a better texture. If it’s the dead of winter and juicy, red tomatoes are nowhere to be found, you can, of course, use canned. Just make sure you pick a can with no added ingredients like basil and drain the tomatoes of their juices. Roasting Here at Delish, we are firm believers that everything tastes better after it’s been roasted (hello, Brussels sprouts!), and that’s why we opted to roast a few of our salsa ingredients. It brings out the flavors of the jalapeños and deeply sweeten the cherry tomatoes. It takes away some of the pungency of the onion and gives it a more caramelized flavor. Food Processor While using a food processor is completely optional, it is recommended. It’s the easiest and fastest way to blend all of the ingredients together. A blender can work as well, but we would recommend either working in batches or stopping to stir a few times, so that the bottom doesn’t become pure liquid! Chopping all of your vegetables by hand would take a bit of time, but you can do that for more of a pico de gallo–style salsa if you prefer! Storing Salsa Fresh salsa will last for about a week tightly sealed in the refrigerator. So you can keep coming back for that midnight snack! Spiciness Levels Not a fan of major spice? That’s okay. This salsa is only at a medium heat, but if you want it less spicy you can opt for only one jalapeño or none at all. If you want it even spicier leave some seeds in with the jalapeños or trade them out for a habanero or serrano pepper! Serving There’s endless ways to use this versatile salsa. Some of our favorite ways: use it to whip up some chilaquiles, spoon it over fried eggs, or serve with homemade tortilla chips! Made this yet? Let us know how it went in the comments below!
