I love Mexican food; it is one of the types of cuisines that inspires me the most. The depth of flavors achieved from the plethora of spices involved, along with the characteristic acidity and heat, brings together a well-balanced and punchy meal. One element I had yet to experiment with was making homemade salsa. Salsa is a great way to bring acidity and spice to a dish, adding a burst of bright flavor to a dish full of rich, earthy tones.

In the past, the only type of salsa I experimented with was pico de gallo, a fresh salsa of chopped tomatoes, onion, and cilantro. While delicious, it also requires an immense amount of chopping, so it was typically reserved for special occasions. Recently, I went to a party, and someone brought homemade salsa and said how easy it was to make. From that very moment, I knew I had to try my hand at making a simpler, yet delicious salsa.

One of the key elements of this recipe is charring the vegetables before putting them into the salsa. It gives it a sweet, smoky flavor not often found in store-bought salsa. Additionally, one trick to pack even more flavor is to not throw out the cilantro stems. When chopping the cilantro, start right where the leaves begin, and very finely chop the entire plant, stem and all. The stem packs a huge amount of flavor but can be bitter if not chopped fine enough.

A final note before getting into the recipe: there are two ways you can char your vegetables. If you are lucky enough to have a barbecue, there is an amendment at the end of the recipe on how to do that. One night after making the salsa, my wife gleefully explained, “everyone should make this”; the namesake of this recipe. So whether you use the oven or the grill, this recipe is quick, fun, and a fantastic dish to bring to a summer party. Enjoy!

Active time 15 minutes
Cook time 15 minutes

Ingredients

• 7 ripe plum tomatoes
• 2 jalapeno peppers
• ½ red onion
• ⅓ cup lime juice
• 2 cloves garlic, peeled
• ½ cup finely chopped cilantro
• ¼ white onion, finely diced (roughly ⅓ cup)
• Salt

Directions

1. Set the oven to broil setting and ensure that a wire shelf is roughly at the halfway point in the oven. Remove the ends of the plum tomatoes where the stem was attached and halve them. Halve the jalapenos and remove the core and seeds if sensitive to spicy food. Lastly, very roughly dice the half onion.*(See amendment about grilling)
2. Line a baking sheet with aluminum foil (can be skipped, just reduces clean-up). Put the tomatoes and jalapenos face down, with the exposed core on the baking sheet such that the skin is facing up. Add the red onion as well. Cook on broil for 15-17 minutes, or until all is beginning to char nicely.
3. While the vegetables are being roasted, set up a food processor with the blade attachment and add the lime juice, garlic, and a tsp of salt. Additionally, chop the cilantro and white onion and add them to the serving bowl for the salsa. **See the end for an additional note.
4. Once the vegetables are thoroughly charred, remove them and let them cool for a few minutes, then add them to the food processor. Process for 30-45 seconds until relatively smooth. Taste for salt levels and lime juice levels and adjust according to your preference.
5. Add to the serving bowl and stir to mix in the cilantro and white onion. Enjoy on tacos, chips, or any of your favorite foods to eat with salsa!

*Grilling amendment: If grilling, simply place the plum tomatoes and jalapenos whole on the grill. The red onion should be quartered and put on the grill. Grill on medium-high, turning every 3-4 minutes until charred on all sides. Continue the recipe as otherwise indicated.

**Blender or immersion blender can also be used. Pulse until smooth but not totally devoid of texture.