Charred Tomato Salsa
Charred Tomato Salsa
Ingredients
- 4 red tomatoes
- 4 green onions, whole stalks
- 1 jalapeño, whole
- 3 garlic cloves, unpeeled
- 1/2 lemon, juiced
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
Instructions
- 1
Heat a comal or a heavy-bottomed pan over medium-high heat. Place the whole red tomatoes, green onions, unpeeled garlic cloves, and the whole jalapeño directly onto the hot surface.
⏱️ 1 min
- 2
Roast the vegetables, turning them occasionally with tongs, until they are charred and softened in spots. This should take about 10-15 minutes for the tomatoes and jalapeño, and 5-7 minutes for the green onions and garlic.
⏱️ 15 min
- 3
Carefully transfer all the charred vegetables to a blender cup. Allow them to cool slightly for easier handling.
⏱️ 2 min
- 4
Peel the charred garlic cloves and add them to the blender cup. Remove the stem from the charred jalapeño before adding it to the blender.
⏱️ 2 min
- 5
Squeeze the juice from half a lemon directly into the blender cup. Add 1 tablespoon of soy sauce, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of olive oil.
⏱️ 2 min
- 6
Blend all the ingredients until the salsa reaches a smooth consistency. If the salsa is too thick, you can add a tablespoon of water at a time until desired consistency is reached.
⏱️ 3 min
- 7
Taste and adjust seasonings as needed. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Kitchen Tools
Nutrition Facts (per serving)
Charred Tomato Salsa
- 4 red tomatoes
- 4 green onions, whole stalks
- 1 jalapeño, whole
- 3 garlic cloves, unpeeled
- 1/2 lemon, juiced
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
Instructions
- 1
Heat a comal or a heavy-bottomed pan over medium-high heat. Place the whole red tomatoes, green onions, unpeeled garlic cloves, and the whole jalapeño directly onto the hot surface.
⏱️ 1 min - 2
Roast the vegetables, turning them occasionally with tongs, until they are charred and softened in spots. This should take about 10-15 minutes for the tomatoes and jalapeño, and 5-7 minutes for the green onions and garlic.
⏱️ 15 min - 3
Carefully transfer all the charred vegetables to a blender cup. Allow them to cool slightly for easier handling.
⏱️ 2 min - 4
Peel the charred garlic cloves and add them to the blender cup. Remove the stem from the charred jalapeño before adding it to the blender.
⏱️ 2 min - 5
Squeeze the juice from half a lemon directly into the blender cup. Add 1 tablespoon of soy sauce, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of olive oil.
⏱️ 2 min - 6
Blend all the ingredients until the salsa reaches a smooth consistency. If the salsa is too thick, you can add a tablespoon of water at a time until desired consistency is reached.
⏱️ 3 min - 7
Taste and adjust seasonings as needed. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.