Ingredients:

  • 5 large, ripe Roma Tomatoes (approx. 550 g), halved lengthwise
  • 1/2 large White Onion (150 g), roughly quartered
  • 2 medium Jalapeño Peppers
  • 4 large Garlic Cloves, left unpeeled
  • 1 (14.5 oz) can Canned Fire-Roasted Tomatoes (411 g), whole, drained
  • 1 (10 oz) can Canned Diced Tomatoes (283 g), undrained
  • 1/4 cup Fresh Lime Juice (60 ml)
  • 1 Tbsp Apple Cider Vinegar (15 ml)
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano (Mexican preferred)
  • 1 cup packed Fresh Coriander (Cilantro) (40 g)
  • 5 tsp Salt (Kosher or Fine Sea Salt), to start
  • 1/2 tsp Sugar (granulated), optional

Instructions:

  1. Prep the Vegetables: Preheat the oven grill (broiler) to high. Line a baking sheet with foil for easy cleanup. Halve the Roma tomatoes, quarter the onion, and place the jalapeños and unpeeled garlic cloves on the sheet.
  2. Char: Place the sheet pan under the grill, about 4–6 inches from the heat source. Broil for 10–15 minutes, turning the vegetables once halfway through.
  3. Visual Check: The vegetables should be collapsed and deeply blackened on the edges; the onions should be soft and browned; and the peppers should be blistered. The garlic skins will be black.
  4. Cool the Garlic: Remove the pan from the oven. Let the vegetables cool for 5 minutes. Pop the charred garlic cloves out of their skins; discard the skins.
  5. Load the Blender: Transfer all the charred vegetables (tomatoes, onion, jalapeños, peeled garlic) into the high-speed blender jug.
  6. Add Canned and Fresh Ingredients: Add the drained canned fire-roasted tomatoes, the undrained diced tomatoes, cilantro, lime juice, vinegar, cumin, oregano, and salt.
  7. Blend (Crucial Step): Secure the lid. Pulse 8-10 times until the salsa is mostly smooth but still retains a tiny bit of texture. If it seems too thick, add a splash of water (1-2 Tbsp).
  8. Taste and Adjust: Taste the salsa. Adjust the salt, add the optional sugar if needed, and assess the heat level.
  9. Chill to Marry Flavours: Transfer the salsa to an airtight container. Refrigerate for a minimum of 30 minutes. Chilling is mandatory and allows the acidic and smoky notes to truly marry, resulting in the desired restaurant flavor.