Not in the mood to experiment? Then this salsa recipe is the way to go. This traditional and beloved relish has been around for ages and is the comfort food of condiments. Customize the level of spicy that will be just right for you by adding more garlic and salt.
- 1 kg. tomatoes, cored, cut in half
- 1 medium white onion, sliced into 1/4"-thick rounds
- 3 red chiles
- 3 garlic cloves, unpeeled
- Salt, pepper
- 2 tablespoons fresh lime juice
- 2 tablespoons finely chopped cilantro
How to make it
This step is optional. Place tomatoes cut side down, onions, chiles, garlic on a foil-lined rimmed baking sheet. Broil, turning onion and chiles once, until lightly charred, about 6 minutes for chiles and garlic and 15–18 minutes for tomatoes and onion.
Peel garlic and place in a food processor along with half of the tomatoes. Pulse until very smooth. Add remaining tomatoes and pulse until tomatoes are mostly broken up but the mixture still has some texture. Transfer to a medium bowl.
Finely chop onion and chiles and mix into purée; season with salt and stir in lime juice and cilantro. Season salsa with more salt if needed.