Explore

FoundationsMethodsHeritageAI Chef

Browse

DinnerSoupsSidesLunchBreakfastDessertsCondiments

Recipes

All Recipes

Info

Kitchen ToolsAboutContact
Privacy PolicyTerms of UseDisclaimer
sauce

Blackened Tomato Salsa

↓ Jump to recipe
Prep
10 min
Cook
1 hr (roasting)
Total
1 hr 10 min
Serves
about 480 ml (2 cups)
Blackened Tomato Salsa recipe

Charred, smoky, and deeply flavored, this salsa gets its character from roasting everything until it's properly blackened. The char is not a mistake; it's the point.

Ingredients

  • 4 roma tomatoes, halved
  • 1 onions, quartered
  • 4 jalapeños, halved and destemmed
  • 4 garlic cloves
  • Canola oil
  • ½ bunch cilantro, chopped
  • 1½ tbsp fresh lime juice
  • Salt and pepper to taste

Instructions

  1. 1
    Preheat broiler or salamander to high.
  2. 2
    Toss tomatoes, onion, garlic, and jalapeños with a drizzle of canola oil. Season with salt and pepper.
  3. 3
    Spread in a single layer on a sheet tray.
  4. 4
    Roast under the broiler until blackened on top, turning every 20 minutes, about 1 hour total.
  5. 5
    Let cool completely.
  6. 6
    Transfer to a food processor and pulse to a coarse texture, do not over-process; leave some chunks.
  7. 7
    Add lime juice and chopped cilantro. Season with salt and pepper.

Cook's Note

Real blackening is the goal, not golden, not toasted. Some of the tomato and pepper skins should be properly charred. That's where the smoky, complex flavor comes from. Trim away anything that's just ash.

Best Served With

On tacos, grilled meats, eggs, or as a dipping salsa. Also works as a braising sauce for chicken thighs or pork.

Why This Recipe Works

Charring concentrates the natural sugars in the tomatoes and jalapeños while adding a bitter, smoky edge that plain salsa doesn't have. Processing coarsely after roasting keeps texture in the salsa so it has body on a chip or taco.

Make It Yours

  • Add 2–3 chipotles in adobo after roasting for double the smokiness
  • Add a roasted habanero for serious heat
  • Swap lime juice for white vinegar for a sharper, more acidic salsa

Leftover Strategy

Keeps refrigerated for up to 5 days. Freezes well. The smoky flavor deepens slightly after a day in the refrigerator.

Want to impress guests with this dish? Ask Jeff →

Pairing

Cold beer or a sharp tequila-soda. The smoke and heat pair best with something cold and simple.