Salsa is personal. Everyone’s got their own perfect combo of spicy, smoky, chunky, or smooth. I like mine with zero added sugar, no weird preservatives, and just the right amount of heat and salt. With this recipe you get to be in total control. And it couldn’t be easier — everything gets roasted on a sheet pan. Easy cleanup, big flavor, happy you.
Cut, de-seed, peel, chop, roast and blend. Anyone can do these skills to achieve a restaurant quality salsa personalized to your own taste.
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Ingredients
- 10 Plum or San Marzano tomatoes
- 2 small or 1 large white onion (or to taste)
- 1 – 2 hot red chili peppers (choose from serrano, jalapeño, habanero, or another red chili.) NOTE: Each type of chili has its own level of heat. I recommend starting with 1 chili. Taste once the salsa is processed in the food processor, then add another if desired
- 2 cloves garlic, peeled
- 2 teaspoons lime juice
- 1 – 1 ½ Kosher or fine sea salt (start with 1 teaspoon, add per your taste)
- 1/2 teaspoon freshly ground black pepper
- Optional: 1 – 2 teaspoons finely chopped cilantro leaves
- Optional: If you like your salsa extra smoky, add 1/2 teaspoon smoked paprika
Directions
- Pre-heat broiler to 450 F (330 C) and place the rack in the upper third of the oven (Note: NOT the top rack or the vegetables will burn), Place a sheet of parchment paper or aluminum foil on a baking sheet
- Cut each tomato in half lengthwise and remove and discard the core and seeds. Place the tomatoes cut side up on the baking sheet
- Cut the onion(s) in half lengthwise though the stem and root ends and then cut each half into thirds to make wedges. Place the onion wedges on the baking sheet alongside the tomatoes
- Cut each chili pepper in half lengthwise and remove the seeds and ribs. Place them on the baking sheet. Peel the garlic cloves and place them on the baking sheet
- Place the baking sheet in the oven and set a timer for 5 minutes. After 5 minutes the garlic and chili peppers will likely be done and charred on the edges. If so, remove them and place them in a food processor along with the salt, pepper, lime juice and cilantro leaves, if using. Pulse the food processor several times until the garlic is finely chopped
- Place the baking sheet back in the oven with the tomatoes and onions and set a new timer for 5 minutes. After this time the tomatoes should have wilted down, and the onions should have blackened charred edges. If not, place the baking sheet back in the oven and set a new timer for 3 minutes. Keep repeating until the tomatoes are wilted and the onions have charred edges
- Add the onions and tomatoes to the food processor and pulse until you achieve the texture you like. You may eat the salsa immediately (hot or warm salsa is delicious!) or let it cool and then store it in a container and refrigerate. If you can wait, the salsa flavors will continue to mature overnight, and it will be even better the next day
Greg Nelson Cooks 
My husband made this salsa this weekend and it was delicious. We’ve had a bumper tomato crop this year and this was a good way to use up some of them. He added the optional smoked paprika and it gave it a nice smoky flavor which complimented the roasted tomatoes beautifully. We usually eat a chunkier salsa and the smooth texture was a welcome change.
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