This salsa gets its deep, smoky flavor from tomatoes, jalapeños, onion, and garlic that spend time under the broiler until charred and blistered, then get blended with bright lime juice, fresh cilantro, and a hint of cumin. The result is a chunky-smooth salsa with real depth — sweet from the roasted tomatoes, sharp from the lime, and just enough heat from the jalapeños to keep things interesting. It comes together with pantry staples and a handful of fresh produce, no meat, poultry, or fish anywhere in sight, making it an easy, plant-based option to spoon over tacos, scoop up with chips, or stir into a bowl of rice. It's a solid pick for a vegetarian table, and it keeps well in the fridge for whenever the craving hits.
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Learn more →8 servings
Position an oven rack 4–5 inches from the broiler element and preheat the broiler to high. Line a rimmed baking sheet with foil.
Arrange the tomato halves cut-side up, jalapeño halves cut-side down, onion wedges, and unpeeled garlic cloves on the prepared baking sheet. Drizzle everything with the olive oil and sprinkle with 1/2 tsp salt.
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