Authentic Mexican Roasted Tomato Salsa (1831)

Ingredients

• 2 lb ripe tomatoes (Whole)
• 2.5 green chiles (Serrano or similar; finely chopped, to taste. A range of 2–3 chiles is intended.)
• 0.5 white onion (Finely chopped and used raw)
• 0.5 tsp fine salt (Or to taste)
• 0.25 tsp black pepper
• 1.5 tbsp vinegar (Apple cider vinegar or mild wine vinegar)
• 1.5 tbsp olive oil
• 1 tsp dried oregano (Lightly crushed)
• 1 ripe avocado (Sliced)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Arrange the whole tomatoes on a baking sheet, leaving space between them.

2. 2

   Roast the tomatoes for 20–25 minutes, turning them once, until their skins blister and blacken in spots and the tomatoes have softened.

3. 3

   Let the roasted tomatoes cool slightly until they are comfortable to handle. Peel away and discard the skins.

4. 4

   Transfer the peeled tomatoes to a bowl or molcajete. Crush them gently by hand or with the pestle until chunky and rustic. Do not purée or blend; some texture should remain.

5. 5

   Add the finely chopped green chiles and raw chopped onion to the crushed tomatoes.

6. 6

   Add the fine salt, black pepper, vinegar, olive oil, and lightly crushed dried oregano.

7. 7

   Stir gently until the ingredients are just combined and the tomato mixture remains coarse rather than smooth. Taste and adjust the salt or chile amount if needed.

8. 8

   Just before serving, arrange the sliced avocado on top of the salsa, or gently fold it in so the slices remain mostly intact.

9. 9

   Serve the salsa at room temperature with tortilla chips or bread, or alongside grilled meats and vegetables.

Notes

Keep the texture rustic: crush the tomatoes by hand or with a mortar rather than blending. The recipe uses vinegar instead of lime and is intended to be served fresh at room temperature. Refrigerate leftovers in a covered container and use within 1–2 days; avocado may discolor and soften over time.

Nutrition per serving

• appetizer
• salsa
• Mexican
• vegetarian
• vegan
• gluten-free
• dairy-free
• roasted