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Roasted Tomato Salsa

Photo: Cedric Angeles, Styling: Rachel Burrow

Active time 10 mins
Total time 50 mins

Makes: 3 cups

The best way to use up fresh summer produce is in a salsa. This roasted salsa is great on its on, or something on seafood.


  • 4 medium tomatoes (about 2 lbs.), cut into thick wedges
  • 1 large red onion, cut into thick wedges
  • 2 small or 1 large jalapeño chile
  • 2 small garlic cloves
  • 1 cup packed fresh cilantro
  • 1 tablespoon chopped chipotle pepper in adobo sauce
  • 1/2 teaspoon kosher salt
  • 1/2 cup canola (or other neutral) oil
  • 1 tablespoon fresh lime juice

How to Make It

  1. Preheat oven to 450°F. Line a baking sheet with parchment paper, and spread tomatoes, onion, jalapeños, and garlic in a single layer on parchment. Roast in preheated oven until onions and garlic are charred and soft, 15 to 20 minutes. Remove onion and garlic to a plate, and roast tomatoes and jalapeños an additional 15 to 20 minutes, until charred and soft.

  2. Remove jalapeño stems. Process tomatoes, onion, jalapeños, garlic, cilantro, chipotle, and salt in a blender until smooth. With blender running, slowly pour oil through lid or food chute, followed by lime juice, processing until thoroughly combined. (If salsa is too thick, add water, 1 tablespoon at a time, to reach desired consistency.) Add more salt and chipotle, if desired. Cover and chill until ready to serve.