Always-Great Homemade Salsa

Name: Always-Great Homemade Salsa
Yield: Makes about 4 cups
Ingredients: 2 lb. tomatoes, cored, cut in half crosswise; 1 medium white onion, sliced into ¼"-thick rounds; 3 serrano chiles or small jalapeño peppers; 3 garlic cloves, unpeeled; Kosher salt; 2 Tbsp. fresh lime juice; 2 Tbsp. finely chopped fresh cilantro; Tortilla chips (for serving)

Andy BaraghaniMakes about 4 cupsSource

starter snack salsa tex-mex mexican tomato serrano chile easy dairy-free gluten-free nut-free vegan vegetarian keto super bowl broil

Ingredients

2 lb. tomatoes, cored, cut in half crosswise

1 medium white onion, sliced into ¼"-thick rounds

3 serrano chiles or small jalapeño peppers

3 garlic cloves, unpeeled

Kosher salt

2 Tbsp. fresh lime juice

2 Tbsp. finely chopped fresh cilantro

Tortilla chips (for serving)

Method

Heat broiler. Place 2 lb. tomatoes, cored, cut in half crosswise, cut side down on a foil-lined rimmed baking sheet. Fit 1 medium white onion, sliced into ¼"-thick rounds, 3 serrano chiles, and 3 garlic cloves, unpeeled, around tomatoes so everything is snug but not overlapping. 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 tomatoes. Pulse until very smooth. Add remaining tomatoes and pulse until tomatoes are mostly broken up but mixture still has some texture. Transfer to a medium bowl. Finely chop onion and chiles and mix into purée; season with kosher salt. Let cool. Stir in 2 Tbsp. fresh lime juice and 2 Tbsp. finely chopped cilantro. Season salsa with more salt if needed. Serve with tortilla chips.