Ingredients:

  • 5 lbs Roma Tomatoes (firm, ripe, halved)
  • 1/2 large White Onion (roughly quartered)
  • 1 large Jalapeño or Serrano Pepper (stem removed)
  • 4 large Garlic Cloves (unpeeled)
  • 1 Tbsp Olive Oil
  • 1 cup (packed) Fresh Coriander (Cilantro), roughly chopped
  • 1/4 cup Fresh Lime Juice
  • 1 canned Chipotle in Adobo + 1 tsp sauce
  • 1 tsp Kosher Salt
  • 1/4 tsp Cumin (ground)

Instructions:

  1. Preheat the oven to a searing 400°F (200°C). Line a rimmed baking sheet with foil for easy clean-up.
  2. Place the halved tomatoes, quartered onion, jalapeño, and unpeeled garlic cloves onto the baking sheet. Drizzle with 1 tablespoon of olive oil and toss lightly to coat.
  3. Roast for 20–25 minutes until the tomato skins are wrinkled, and parts of the onion and pepper have developed a noticeable dark char (pure concentrated flavor).
  4. Remove the pan from the oven. Allow the roasted vegetables to cool for 15 minutes. Crucially, peel the skins off the roasted garlic cloves now.
  5. Transfer the roasted tomatoes, onions, jalapeño, and peeled garlic to the bowl of a food processor or blender. Add the canned chipotle pepper and adobo sauce.
  6. Pulse 3 to 5 times until the desired rustic, chunky texture is reached. Avoid over-processing; stop immediately when chunks remain but the mixture is combined.
  7. Pour the mixture into a large bowl. Stir in the fresh lime juice, chopped coriander, kosher salt, and ground cumin (if using).
  8. Taste the salsa. Adjust the salt and lime ratio. It should taste slightly saltier than needed, as the flavor dulls slightly when chilled.
  9. Transfer the salsa to an airtight container. Refrigerate for a minimum of 30 minutes, or ideally 2–3 hours, to allow the fresh ingredients to marry perfectly with the smoky roasted components.