Cinco De Mayo Salsa
Fresh salsa. Simple but irresistible. This Cinco De Mayo inspired salsa is easy, fresh, and delicious. Served alongside some guacamole, chips, and a refreshing, ice-cold margarita you have yourself the perfect starter for any Cinco De Mayo celebration. Store bought salsa is fine but why not blend up a quick batch of your own? It only takes a few minutes and a couple of ingredients that you may already have on hand. And if there are any leftovers….not that there will be… I love using any leftover salsa on an egg and cheese tortilla the next morning. And if you make a double batch this salsa will keep for several days in the fridge. It’s actually better if you make it a day ahead and let the flavors meld together as they sit in the fridge.
This fresh Cinco De Mayo Salsa starts with these few key ingredients. Vine ripened tomatoes (heirloom would be amazing if you can get those), sweet yellow onion, jalapeno, cilantro, garlic, salt and splash of lime juice.
Get a sheet pan ready and line it with parchment paper. The first step is to core the tomatoes. I did this with a sharp paring knife and simply cut a circle around the core and scooped it out with a spoon. Cut in half and place face down on your baking sheet.
Then peel, cut and quarter the onion and place on the baking sheet
Halve and deseed the jalapeno pepper
Place all the veggies on the sheet pan cut side down.
Brush them with oil (Olive Oil or Canola Oil) and sprinkle with a good pinch of sea salt or Kosher alt
Place the sheet pan about six inches from the heat source and close the over and door and broil until browned on top. Watch carefully.
In the bowl of the food processor add one clove of peeled garlic and add to the food processor. Pulse a few times to get it chopped. Then add in the roasted veggies and cilantro and a good pinch more of salt.
Add a squeeze of fresh lime juice and taste for seasoning. Add more lime juice or salt if desired then put in a bowl and serve or cover and refrigerate up to a week.
- 4 vine ripened tomatoes
- 1 medium sweet onion
- 1 jalapeno pepper
- 1 clove garlic
- ¼ cup cilantro
- 3 Tablespoons Olive oil or Canola oil
- 1 teaspoon kosher salt
- 1 teaspoon lime juice
- Line a sheet pan with parchment paper. Core the tomatoes and cut in half and place skin side up on the baking sheet.
- Peel and cut the onion into quarters and place on the baking sheet.
- Cut the jalapeno in half and discard the stem and remove the seeds with spoon. Place on baking sheet.
- Brush the tomatoes, onion and jalapeno with olive oil or canola oil and a sprinkle of salt. Set the oven to broil and place the pan about 6 inches from the heat source. Time will vary depending on the oven and how close it is but watch closely and let broil until just starting to brown on top.
- Remove from oven and set aside. In the bowl of a food processor add the garlic and pulse a few times to chop it. Then, using tongs or a spoon, transfer roasted veggies to a food processor. Add about ¼ cup of fresh cilantro and about ½ teaspoon or a little more of Kosher salt and pulse ten or so times. Don’t over mix – you still want it a bit chunky. Add the lime juice and taste for seasoning and add more salt if needed. Chill the mixture for at least an hour and overnight is preferable. Serve with guacamole, chips, and an ice cold margarita!