Easy roasted salsa made with fresh charred tomatoes, onion, garlic, shallot, jalapeño, cilantro, lime and spices. This delicious Mexican appetizer has TONS of flavor and is the perfect way to showcase those fresh summer vegetables!
Prep Time: 10minutes
Cook Time: 15minutes
Total Time: 25minutes
3clovesgarlic, 1 1/2 teaspoons minced
1jalapeño, more if you like it spicier
1teaspoonKosher salt, more to taste
½teaspoonground cumin, more to taste
½cupchopped cilantro, more to taste
For serving: Tortilla chips
Preheat the broiler in your oven. Place tomatoes, garlic (with the peels on), shallot (with the skin on), onion (peel and cut in half) and the whole jalapeño on a cookie sheet.
Place in the oven and broil for 5 to 10 minutes. Rotate the vegetables periodically, so they evenly cook. When the skins begin to char, pull cookie sheet out of oven. Be careful not to burn the garlic (you can remove it sooner, if needed). Remove from oven and allow to cool.
Once vegetables are cooled, remove the jalapeño stem (and seeds if desired). Peel the garlic and shallot skin off. Then place all the vegetables, cilantro, salt, cumin, pepper and lime juice in a food processor or blender. Pulse until it reaches the consistency of your liking. Be careful not to puree it, you want to keep some texture.
Salt and pepper to taste. Store in the refrigerator until ready to serve. Serve with tortilla chips or your favorite Mexican dish.
Storage: Store in a covered container in the refrigerator for up to 7 days. Spice level: If you are sensitive to heat, remove the seeds from the jalapeño or leave out entirely. If you like things spicy, add an extra jalapeño.