Restaurant-Style Salsa

1. 1
   roast · ~10 min

   Char the vegetables.

   1.Place a dry cast iron skillet or comal over high heat until very hot, about 2 minutes.

   2.Add whole tomatoes, jalapeños, garlic cloves, and the half onion to the hot skillet.

   3.Char the vegetables, turning with tongs every 2-3 minutes, until the skins are blackened and blistered all over (8-10 minutes).

   4.Remove from skillet and let the vegetables cool slightly for 5 minutes.

   TIPThe goal is blackened, blistered skin with a smoky flavor—not burnt flesh. Don't rush this step.
2. 2
   prep · ~2 min

   Stem the jalapeños and peel the garlic.

   1.Cut the stems off the charred jalapeños.

   2.Slip the skins off the charred garlic cloves—they should slide right out.

   3.Leave the charred skins on the tomatoes and onion for smoky flavor.

   TIPFor mild salsa, slice jalapeños open and scrape out the seeds and membranes before blending.
3. 3
   mix · ~2 min

   Blend the salsa to your desired texture.

   1.Transfer the charred tomatoes, onion, garlic, and jalapeños to a blender.

   2.Add the fresh cilantro, lime juice, ground cumin, and salt.

   3.Pulse in short bursts, scraping down the sides, until the salsa reaches your preferred consistency—chunky to smooth.

   4.Taste and adjust salt or lime juice as needed.

   TIPPulse for a chunkier, spoonable restaurant-style texture; blend continuously only for a smooth pouring salsa.
4. 4
   rest · ~30 min

   Chill before serving.

   Pour the salsa into a serving bowl. Cover and refrigerate for at least 30 minutes to let the flavors meld. This rest is essential for that true restaurant-style taste.

   TIPSalsa tastes even better the next day. Make it ahead if you can.
5. 5
   serve · ~1 min

   Stir, garnish, and serve.

   1.Give the chilled salsa a final stir.

   2.Garnish with a few extra cilantro leaves if desired.

   3.Serve with warm tortilla chips, tacos, or alongside grilled meats.

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