A classic soup for a cold day just got a makeover. Your inner child will…
A boost of flavor to an easy restaurant style salsa is a quick dip and topping to any and all Southwestern recipes.
There is always something about restaurant style salsa that looks and tastes different than what we buy in the stores. It definitely could be the that I am always starving by the time it’s served right in front of me. I also like something that has chunks of tomatoes and is thicker vs. what seems like a watered down sauce.
The other part of restaurant salsa I enjoy is that it’s always served in an atmosphere where sizzling fajitas are flying by you faster than you can even order. There’s just an overall Mexican restaurant vibe that is oddly showcased in this recipe for Charred Tomato Salsa!
Here are some tips and tricks for a crave-able (if not completely addicting) salsa:
- If you’re making salsa at home, you always have the right to make it the way you would like. Make it chunky, spicy, green or sweet…the choice is yours.
- If it’s not spicy enough, it’s not really for me. I want heat with my salsa…along with everything else I eat. You, however, can adjust this to your liking. If adding jalapeños and want to lessen the spice, remove the seeds and veins from the pepper. If you want to go crazy, add habaneros or cayenne peppers to this. Remember to set these aside before adding to the blender, add, then taste. Add hot sauce too if you want to some more flavor.
- Cilantro is not usually a favorite ingredient. If I’m being honest, I trained myself to enjoy it. You can certainly omit it from this recipe. I think it brings it all together, but that’s your preference. You do you.
- Opt in for a different array of tomatoes and peppers. I used some Roma and some grape tomatoes. I also used mini bell peppers of all different colors.
- If your salsa is tasting a little bland you can go-ahead and troubleshoot the problems ahead of time. Chances are you need more salt or acid. Add a little more salt and pepper at the end to taste until it’s what you’re looking for. You can also zest and squeeze more lime into the salsa for a more powerful flavor. Your last bet is you need to let it chill for a little while. the more the flavors sit together, the better the taste.
The charred part of the salsa is really to build more flavor depth. I love the taste of grilled/seared foods especially at restaurants. You absolutely can forgo the charring part of this recipe but I promise it is wonderful!
Pair with my homemade tortilla chips for the best results. Here are some other great recipes to keep in mind as well:
In any case, I love a good salsa. Something that isn’t boring and from a jar. Salsa is the most basic dip and topping and deserves more flair if you want to make it special. This charred salsa has a more developed flavor as compared to others. Being homemade allows you to create the perfect flavor YOU want! I went with a smoky and richer profile.
Charred Tomato Salsa
- 1 tablespoon olive oil
- 1.5 pounds Roma tomatoes halved
- 1 medium onion roughly chopped
- 1 medium bell pepper seeded, roughly chopped
- 1 jalapeno seeded, chopped
- 1 large lime zested, juiced
- ⅓ cup cilantro fresh
- salt and pepper to taste
- Add olive oil to cast iron skillet (or on the grill or grill pan) and set to high heat on stove top (fans and vents on). Once the skillet becomes hot, place tomatoes cut side down.
- *If you're adding straight to an outdoor grill, you can omit the oil. It is suggested to lay foil down first.*
- Add onions and peppers and cook with the tomatoes on high for 3-4 minutes until everything starts to blister and gets charred.
- Remove skillet from the heat. Let cool for 15 minutes.
- In a food processor, add lime zest, lime juice, cilantro, garlic, charred tomatoes, garlic, onions and peppers. Add salt and pepper to taste.
- Serve with tortilla chips.