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Epicurious

The Only Salsa You Need

4.1

(7)

Salsa platter with tortilla chips.
Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

When it comes to salsa, we prefer to leave the shelf-stable jars at the supermarket and make it fresh at home. This easy salsa recipe is a roasted riff on pico de gallo, which is normally fresh. The key is to char the tomatoes, onion, serrano chiles, and garlic under the broiler for a roasty and intensified flavor, then blitz the vegetables in batches for a texture that’s right in between smooth and chunky. If the fresh tomatoes at your market disappoint in the off season, consider trying this Salsa de Árbol, which is made with a can of fire-roasted tomatoes, or this salsa verde, which gets its verdant hue from a blend of tomatillos, cilantro, and avocado.

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