Ingredients
- For the Salsa:
- 3 pounds roma tomatoes
- 1 large white onion, sliced into thirds
- 2 jalapeños (or more for extra heat)
- 2 large poblano peppers
- 2 tablespoons olive oil
- 6 garlic cloves, smashed
- ¼ cup fresh cilantro, roughly chopped
- 2 tablespoons lime juice (freshly squeezed)
- 2 teaspoons sugar (adjust for sweetness)
- ½ teaspoon cumin (for warmth)
- 2 teaspoons salt (to taste)
- Optional:
- 1 teaspoon smoked paprika (for extra smoky depth)
- ¼ teaspoon chili powder (for a bit of extra heat)
- 1 tablespoon red vinegar (for a tangy kick)
Instructions
- Grill the Vegetables: Heat a grill or grill pan on medium-high heat. Drizzle the tomatoes, poblano peppers, and onions with olive oil. If desired, season lightly with salt and pepper. Place the whole tomatoes, poblano peppers, and onion slices directly on the grill. Grill for 5 minutes on one side, or until you see some char marks, then flip and grill for another 5 minutes. The vegetables should soften and develop a smoky char.
- Cool & Prep the Peppers: Remove the grilled vegetables from the grill and transfer them to a bowl to cool slightly. Once cooled, remove the stems and seeds from the poblano and jalapeño peppers (wear gloves to avoid irritation from the pepper oils). If the peppers are very charred, scrape off some of the blackened skin for a milder flavor.
- Blend the Salsa: Add the grilled peppers, tomatoes, onion, and garlic (smashed) to a food processor. Add the cilantro, lime juice, sugar, salt, and cumin. If you want an extra smoky flavor, add smoked paprika, and for a spicy kick, a pinch of chili powder. Pulse until the mixture reaches your desired consistency, whether chunky or smooth. Taste and adjust with more salt, sugar, or lime juice if needed. If you’d like a tangier flavor, add a little red vinegar.
- Store & Serve: Transfer the salsa to an airtight container and refrigerate for up to 4 days. Serve with chips, tacos, burritos, nachos, or anything else you like to dip!
Notes
- More Heat: If you like your salsa spicier, add an extra jalapeño or a dash of cayenne pepper.
- Sweetness Balance: Adjust the sugar depending on the sweetness of your tomatoes. You can also substitute honey or agave for a different sweetness profile.
- Fresh Herbs: Swap some cilantro with fresh parsley for a milder, less earthy flavor.
- Smooth Salsa: If you prefer a smoother salsa, blend it longer or use a blender instead of a food processor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilling, Blending
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 35
- Sugar: 5g
- Sodium: 320mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
