Gather your ingredients. I used smoked salt for more flavor, but regular salt is perfectly fine and it's what I've used most in the past. I used red onion, but you can use white or brown as well.
Spray a pan with cooking spray. Place in medium high heat and add your tomatoes and the jalapeño. You'll want to cook each side until they're charred.
Turn the tomatoes and jalapeño with tongs or a spoon when you see they're starting to char a bit. This process will take about 20 minutes.
You'll notice the skin may start to split and the tomatoes will get soft. This is what you want.
Once the tomatoes and chili pepper are charred on all sides, remove them from the pan. Place the tomatoes in a bowl and set aside.
Sometimes it's hard to char the jalapeño on all sides since they can be oddly shaped. You can char them more evenly by placing them on a gas burner. Use a pair of tongs to turn the chili pepper.
Place the charred jalapeño in a paper towel.
Wrap the jalapeño in the paper towel snugly. This will help generate steam which will make it easy to remove the skin from the chili pepper. Leave it wrapped at least 5 minutes.
Chop the onion. I use about a tablespoon but chop a little extra just in case you need to add more for your personal liking. Note: if you roast the onion it will be sweet & will make your salsa sweet.
Chop the garlic. Chop at least a tablespoon, but like the onion, chop more just in case. I love garlic so I always add more.
Chop about 2 tablespoons of cilantro.
Now unwrap the jalapeño. You'll notice the skin is now wrinkled and loose. Use the paper towel to rub off the skin.
The skin should come off pretty easily. It's OK if a bit sticks. It doesn't have to be perfect.
Cut off the top part of the jalapeño with the stem. If you don't want a lot of heat, slice the chili open & remove the inner ribs & seeds. If you like heat, don't remove anything but the top.
Measure out your salt. Start with 1/4 teaspoon with more on standby to adjust to your liking.
Measure out your pepper.
Measure out your cumin. I use 1/8 teaspoon. This stuff is strong and can be overpowering so be careful when adding more
Remove core from top of cooled tomatoes, then add to blender. Add all ingredients to blender. Add the lid to the blender and hit the purée button.
Your salsa should look like this, a bit thick but not pastey. Time for a taste test! If it needs salt - add it. If you'd like more onion - add it. If it's perfect, then serve it up!
The finished product. This tastes better the next day - if you can resist!
Options & additions Try serranos, habaneros or other spicy chilis instead of jalapeños 1/4 tsp dry Mexican oregano adds a nice flavor 1-2 roasted tomatillos can be added if the tomatoes are too sweet
- 6.0 Roma Tomatoes
- 1.0 Jalapeño Pepper
- 2.0Tbsp Chopped Cilantro
- 1.0Tbsp Chopped Onion
- 1.0Tbsp Chopped Garlic
- 0.0tsp Cumin
- 0.0tsp Freshly Ground Pepper
- Salt to taste