Roasted Tomato Salsa

To dial up the spice, add an extra jalapeño, chipotle, or ancho chile.

Brent Hofacker

This is a fresher-than-fresh, full-flavor salsa: medium heat, balanced and smooth. To dial up the spice, simply have an extra jalapeño, chipotle, or ancho chile ready to use. Add one at a time, depending on preference, and blend until it’s just the way you like it. 

Yield | 2¼ cups |

  • olive oil
  • 1 dried ancho chile, stemmed and seeded
  • 1¼ lbs Roma tomatoes
  • 1 fresh jalapeño, stemmed and seeded
  • 2 cloves garlic
  • ½ small Vidalia onion
  • 1 Tbsp tomato paste
  • 1 canned chipotle pepper
  • 1 bunch fresh cilantro, roughly chopped
  • juice of 2 to 3 limes
  • sea salt, to taste

Preparation | Preheat broiler to high.

Line a lipped sheet pan with aluminum foil and brush with a little olive oil. Set a small pot of water to boil; pour boiling water over ancho chile in a small bowl and set aside until rehydrated, 30 minutes. Lay whole tomatoes and jalapeño on pan and broil 6 to 8 inches away from broiler for 5 to 6 minutes, until tomato skins are peeling and blistered. Use tongs to flip; broil another 5 minutes until blistered. Remove and set aside until cool enough to handle.

In the bowl of a food processor, add garlic, white onion, tomato paste and chipotle pepper and pulse a few times to blend. Remove skins from tomatoes and place tomatoes in food processor along with jalapeño; process until smooth and blended. Add cilantro and pulse a few times to incorporate. Stir in lime juice and season with salt to taste. Transfer to refrigerator until ready to serve. Serve with chips or as a topping for the Halftime Loaded Skillet Nachos.

Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.