Authentic Mexican Roasted Salsa

Authentic Mexican Roasted Salsa

Diego, our Head Miller, was born and raised in Mexico. As a trained chef, he really knows what he’s talking about when it comes to authentic Mexican cuisine. Typically, homemade salsa involves opening a can of tomatoes. Not for Diego. He’s a purist and likes making his meals slow food style. By roasting each component, you’re building intense beautiful flavors. Watch out - this salsa may just steal the show. Serve with Authentic Mexican Carne Asada and Homemade Masa x Wheat Tortillas.

What You'll Need

5 medium roma tomatoes

1/4 large white onion, peeled and cut into slices

1 clove of garlic, peeled and smashed

1 jalapeno, deseeded (or leave seeds to add a spicy kick)

1/4 cup of cilantro, chopped (about 1/4 bunch)

1 teaspoon of salt

1 teaspoon of black pepper

1/2 teaspoon cumin powder

Lime wedges for serving

NOTE: What? No lime? Adding lime now will affect the flavors of your salsa, causing it to grow bitter the longer it sits. Best to serve your salsa with wedges of fresh lime that you can squeeze into your bowl right before you dig in.


  1. Preheat broiler to high.

  2. Arrange the tomatoes (skin side up), onion, garlic cloves, and jalapeño (skin side up) in an even layer on a large baking sheet.

  3. Broil for 10-15 minutes, or until the tomatoes and jalapeños have blistered and blackened pretty thoroughly on top.

  4. Transfer the roasted veggies and remaining ingredients (cilantro, salt, pepper, cumin) to the bowl of a food processor or blender. Puree for one minute or until smooth.

  5. Taste, and season with extra salt or pepper if needed.

  6. Serve with lime wedges alongside Authentic Mexican Carne Asada and Homemade Masa x Wheat Tortillas. (Can be store in a sealed container for up to 3 days.)

Serves 4-6.

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