Homemade Salsa with Charred Tomatoes

Name: Homemade Salsa with charred tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 5 whole Roma Tomatoes; 1 - 2 whole Jalapeño Peppers; ½ Onion - Yellow or White; ¼ cup Cilantro (Chopped); ½ Lime (Juiced); ½ teaspoon Salt; 5 Green Scallions (Chopped)

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Fresh homemade salsa made with charred tomatoes! Making this tasty salsa is easy and packed full of flavor.

The tomatoes, onions and jalapeños are given a quick cook on a hot pan to give a bit of a smoky cooked flavor to the salsa. Whip up a batch of this salsa in just 20 minutes!

A white bowl filled with a tomato salsa with green onions and cilantro.

Why make this salsa

Fresh homemade salsa is the best no matter what time of year. This salsa is filled with fresh ingredients that seem to magically come together to make a tasty dip.

This salsa can be made any time of the year, even in the middle of the winter! Lightly charring the tomatoes and onions brings out a delicious flavor, even when it's not tomato season.

Charring the tomatoes adds a delicious, slightly smoky flavor to the salsa.

Ingredients for salsa

Two jalapenos, an onion and tomatoes on a white board.

Tomatoes - I use roma tomatoes because they are the meatiest and aren't watery
Onions - A yellow or white onion works best
Jalapenos - Add as many or as few as you'd like
Limes - Freshly squeezed juice is an absolute must
Cilantro - A large bunch of fresh cilantro
Green onions - These are optional, but they add great freshness and crunch

Step by step directions for making salsa

In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.

Place whole tomatoes, sliced onion, and jalapenos on a hot, ungreased cast iron pan. Allow everything to char slightly.

Roughly chop tomatoes and place tomatoes, onion and jalapenos in a food processor. Pulse till chunky, but smooth.

Tomatoes, onions and peppers in a food processor.

Add cilantro and salt. Pulse until just mixed in.

A food processor with salsa and a bunch of fresh cilantro.

Place mixed salsa in a bowl. Stir in freshly squeezed lime juice and chopped green onions.

Chopped green onions on top of fresh tomato salsa.

Tips for making great salsa

Buy fresh, unblemished vegetables
Char on a hot, ungreased skillet. Don't let the vegetables burn, but just get a light black, or char on each side.
Use a food processor to help blend all the ingredients. Just pulse until it is the desired consistency. If you go too long, you'll end up with a tomato sauce.
Taste before serving and add extra salt and lime juice to taste
Store salsa covered in the refrigerator for up to 5 days

How spicy is this salsa?

The spiciness in any salsa is all up to you. I use jalapeños in this salsa. You could also use Anaheim peppers which are a bit milder.

When using any chili pepper, I remove the seeds and the inner membrane of the peppers. These two areas contain most of the heat.

To adjust the spiciness of the salsa you can also add just a small amount of the jalapeno, instead of a whole pepper.

Recipe Faqs

Do I have to add cilantro?

I love cilantro, but many people do not. They claim it has a soapy taste. If you don't like cilantro, don't use it in this salsa. Instead, add extra green onions after you've pureed the salsa. Use the green parts of the green onions in addition to the white parts.

How long does homemade salsa last?

I like to eat homemade salsa within 3-5 days of making the salsa. Any longer and the salsa becomes too watery and soft.