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Salsa in a bowl.
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Charred Grape Tomato Salsa Recipe

This charred grape tomato salsa is smoky, fresh, and ready in about 20 minutes. Blistered tomatoes, onion, garlic, jalapeño, cilantro, and lime make an easy homemade salsa.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Condiments
Cuisine: Mexican Inspired
Servings: 6
Calories: 15kcal
Author: Jacqueline Piper

Equipment

Ingredients

  • 2 cups grape tomatoes
  • ¼ white onion
  • 2 cloves garlic
  • 1 guajillo chile stemmed and seeded
  • 2 chile de árbol peppers stemmed and seeded
  • ¼ cup fresh cilantro
  • lime juice from half a lime, 1-2 teaspoons
  • ½ teaspoon kosher salt

Instructions

  • Remove the stems and the seeds from the dried chiles using kitchen scissors.
  • Heat a dry skillet over medium heat. I use a cast iron skillet. Toast the chiles for 20 to 30 seconds per side, until browned but not blackened. Transfer them to a bowl, cover with hot water, and soak for 10 minutes.
  • In the same skillet, char the grape tomatoes, onion, and garlic until blistered and lightly blackened. Leave the tomatoes whole, cut the onion into large chunks, and leave the paper on the garlic cloves.
  • Peel the garlic and drain the soaked chiles.
  • Add the tomatoes, onion, garlic, chiles, cilantro, lime juice, and salt to a food processor or blender.
  • Blend until you reach your preferred consistency.
  • Taste and adjust the seasoning with more salt or lime juice if needed.

Notes

Don't over-toast the dried chiles or they'll become bitter.
Soaking the chilies helps them blend into the sauce.
Blend the salsa until smooth or leave it slightly chunky for more texture.
The salsa tastes even better after chilling for a few hours.

Nutrition

Serving: 0.25cup | Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Fiber: 1g | Sugar: 2g | Calcium: 9mg | Iron: 0.2mg