Place the tomato, jalapeño, garlic and half the onion on an oven tray skin-side up. Pop them under the broiler until the skins are blackened. Peel tomatoes when cooled a bit
Transfer the vegetables to a blender or food processor, adding the other half of the onion and the cilantro. Pulse until smooth (or whatever your preferred salsa consistency is).
1 cup cilantro
Give the salsa a try. You may need to adjust the seasoning (salt, lime, etc.) depending on your preferences.
1 lime, 1 Teaspoon salt, 1/4 Teaspoon cumin
You can serve your salsa immediately or let it cool first. It lasts at least 3 days in a sealed container in the fridge.
Notes
You can add a pinch of thyme, oregano, paprika, dried parsley, adobo seasoning or whichever herbs and spices you prefer. Experiment a little to find your salsa style!
Instead of grilling your veggies in the oven, you can also char them on a BBQ. Many salsa enthusiasts even just char them in a frying pan.
Got tomatillos? You can totally replace one of the tomatoes in this recipe with a tomatillo. It adds a bit of tangy flavor.
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