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!
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
- 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.
- Add cilantro and salt. Pulse until just mixed in.
- Place mixed salsa in a bowl. Stir in freshly squeezed lime juice and chopped green onions.
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
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.
I like to eat homemade salsa within 3-5 days of making the salsa. Any longer and the salsa becomes too watery and soft.
Serving suggestions
Serve this homemade charred salsa with
This salsa is perfect spooned over Carne Asada Street Tacos! We also love to serve it with Venison Tacos and Homemade Chimichangas.
More salsa recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious condiment recipes!
Homemade Salsa with charred tomatoes
Video
Equipment
- Measuring Cups
- Measuring Spoons
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)
Instructions
- Place tomatoes, jalapeños, and ½ onion on hot cast iron pan. Turn ingredients so you achieve a nice char on all sides.
- When jalapeño is nicely blackened, place on a cutting board and cut off top and remove seeds.
- Place charred items in the food processor. Puree everything until no large pieces remain.
- Add cilantro. Pulse just until mixed.
- Transfer to mixing bowl.
- Stir in salt, juice of lime, and chopped green scallions.
- Taste and add additional salt if needed.
Notes
- 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
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
This recipe was originally published in February 2015. The pictures and recipe have been updated.
Valentina says
I absolutely love that smoky flavor from charring the tomatoes. This screams summer. I need a bag of chips and this ASAP! 🙂 ~Valentina
Mary Ann | The Beach House Kitchen says
Nothing better than homemade salsa with summer tomatoes Kathy! This looks fabulous!
David @ Spiced says
What a fun idea! I've made grilled guacamole before, but I've never done a grilled/charred salsa. It's amazing how much flavor that added to the guac, so I totally want to try out your salsa now. This looks delicious! Now I just need to make sure I have enough tortilla chips. 🙂
Dawn - Girl Heart Food says
This looks absolutely scrumptious, Kathy! Love salsa, especially if it's homemade. Bet the charred tomatoes really adds something special. Now, please pass the chips 😉
Veronika Sykorova says
This looks awesome! I can't wait for summer when tomatoes will be in season to make this for our summer grilled dinners outside!
Kathy says
This salsa is wonderful on grilled foods! I hope you give it a try!
Christine says
Love the idea of charring the vegetables before adding them to the salsa - Totally going to try it out!
Sue Ringsdorf says
I love salsa and never considering charring the veggies first. Must try it!! Thanks for sharing!
Rachelle @ Beer Girl Cooks says
I'll take some salsa any way I can get it. This charred version you've got going on here sounds fantastic!
Medha @ Whisk & Shout says
This looks so great! I love roasting or charring veggies for salsa, it really brings out the flavors 🙂
Kathy says
Thanks Medha!
Deb|EastofEdenCooking says
I craved the bright flavors of summer and will admit to recently buying out-of-season, hot house grown tomatoes. They really are not the same as summer tomatoes, but still. The wonderful salsa recipe would be a wonderful way to enjoy their flavor!
Kathy says
I agree...out-of-season tomatoes just don't stack up to fresh, vine-ripened!
Alyssa @ My Sequined Life says
Ooh what a great idea about charring the veggies! I bet that adds such a delicious flavor. Love this!
Kathy says
Thanks Alyssa. The charring does add great flavor!
Geraldine | Green Valley Kitchen says
Charring is a great idea, Kathy. Winter tomatoes are so bland but charring would perk them right up! I usually make a chunky salsa - but your recipe looks like the kind you get in a good mexican recipe. Definitely trying this!
Kathy says
Thanks Geraldine. This would probably work with chunking everything up too rather than putting through the processor. Let me know if you try it that way.
Ali @ Whisk and Repeat says
Oh man! This salsa looks just like my favorite restaurant salsa. I'm going to have to try this out.
Kathy says
I hope you give it a try! Let me know how it turns out for you! Thanks!
Rachelle says
Charring the veggies first? How brilliant! I really need to try this. And your photos are beautiful Kathy!
Kathy says
Thanks Rachelle!
Laura says
I've never thought to char the veggies before making salsa, what a great idea! My girls are only 3 and 5 and prefer a more mild taste to food (at least for now). I could eat salsa for dinner but of course, it adds so much dimension to so many dishes! Looks delish.
Kathy says
The charring really adds an extra element. Thanks Laura!
marcela says
Omg! This recipe is amazing! Thank you so much for sharing! You took amazing pictures!
Kathy says
Thanks so much!
John@Kitchen Riffs says
I love making my own salsa! I can spice it just as I like it. Don't often char the ingredients, though -- I should do that. Good stuff -- thanks.
Kathy says
Thanks John. I often make two dishes...one for my husband with extra spice and one for my kids that's pretty mild...I usually mix the two for a medium one just for me!
Suzi says
My mouth is watering!
Erin @ Miss Scrambled Egg says
A nice charred salsa is always a treat. Using fresh vegetables to make salsas and pickles is my favorite activity come summer! I can't wait to try this.
Kathy says
If only summer would come a bit sooner!
Lori from LL Farm says
This looks delicious! Although I canned salsa last year, I still prefer the freshly made salsa taste.
Lori
Kathy says
Lori,
I can a lot of things, but I've never canned salsa! Need to give it a go this summer!