Roasted Tomato Salsa Recipe - How To Make Homemade Mexican Salsa

Get the grill fired up for roasting vegetables.

Place the peppers (habaneros and onions excluded) on the grill to roast.

Char the poblano peppers, leaving the skin on, and char the jalapeños without peeling.

Roast the peppers for about 7-8 minutes until the skin separates from the flesh.

Remove the jalapeños after about 7 minutes, but continue roasting the poblanos for another 5 minutes.

Once the peppers are done, place the tomatoes on the grill to soften and char them.

Char the limes on the grill until the juices start to flow, about 4-7 minutes.

Once everything is roasted, combine the peppers and tomatoes in a blender.

Add about 3 cloves of garlic and the seeds from the peppers to the blender.

Add cilantro and one more tomato for liquid.

Blend everything together, adjusting texture to preference.

Pour the salsa into a container and let it chill for about 2 hours before adding salt.

Equipment Needed

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