Roasted Tomato and Jalapeño Salsita

Ingredients

• 454 g (1 pound; about 4 or 5)ripe Roma tomatoes
• 1 to 2jalapeño chillies
• 4 ml (¾ teaspoon)kosher salt or coarse sea salt, or to taste

Instructions

1. 1

   Heat the grill

   Preheat the grill to broil. Arrange the tomatoes and jalapeños on a small baking sheet lined with foil. Grill for 10 to 15 minutes, turning them a couple of times, until their skins are fully charred, the vegetables are soft and mushy, and tomato juices begin to escape.

2. 2

   Char on a comal

   Alternatively, heat a comal over a medium heat. Char the tomatoes and jalapeños on it for the same amount of time, turning them as they colour.

3. 3

   Mash and serve

   Put the charred tomatoes and jalapeños in a molcajete with the salt and mash to your preferred texture. Alternatively, add everything to a blender and pulse a couple of times. Serve.

What is salsita?

Salsita is a small, simple salsa, and this version takes its flavour from fire-charred tomatoes and jalapeños. Tomato-based salsas are a familiar part of Mexican cooking, with ingredients and textures varying from one household and region to another.

Here, soft Roma tomatoes bring body while the chillies add heat. Mashing them together leaves a rustic texture and lets their juices form the salsa.

Nutrition and macros by portion

The nutrition label shows one serving as written: 45 calories, 2g protein, 10g carbs, 1g fat.

Most of the carbohydrates come from the tomatoes, while the tomatoes and jalapeños contribute a small amount of protein and very little fat. The salt supplies most of the sodium. Serve it with beans or another filling protein and a vegetable-rich side to make a more balanced plate.

Choosing the ingredients

Tomatoes: Ripe Roma tomatoes become juicy and soft as they roast, making them easy to mash into a cohesive salsa.

Jalapeños: Use one for a milder result or two for more heat. Charring brings a smoky note alongside their fresh chilli flavour.

Salt: The recipe uses kosher or coarse sea salt. Start with the stated amount, then taste and adjust if needed.

Getting an even char

Under the broiler: Arrange the vegetables in a single layer so the heat can reach their skins. Turn them a couple of times during the 10 to 15 minutes of cooking.

On a comal: Keep the heat at medium and turn the vegetables as they char. The aim is softened flesh and blackened patches on the skins, not just a light warming.

Choosing the texture

Molcajete: Mashing by hand gives you control over the chunkiness and keeps the salsa rustic. Work the vegetables until they reach the texture you like.

Blender: A couple of pulses break the ingredients down quickly without aiming for a completely smooth purée. Avoid running the blender continuously if you want some texture.

Checking when it is ready

Doneness: The skins should be fully charred and the tomatoes and chillies should feel very soft. Look for juices beginning to come out of the tomatoes as another sign they are ready.

Timing: The stated 10 to 15 minutes is a guide; the exact time can vary with the broiler or comal. Use the vegetable texture and colour as your cues.

Serving the salsa

Serve the salsita alongside tacos, eggs, grilled vegetables or meat, or use it as a dip with tortilla chips. Its soft, juicy texture is especially good spooned over food just before serving.

The jalapeño level can vary, so taste the salsa before serving if you are deciding how much heat to put on the table.

Recipe notes & tips

• Line the baking sheet with foil to catch tomato juices and make tidying easier.
• Turn the tomatoes and chillies a couple of times so their skins char on multiple sides.
• Use a small baking sheet so the vegetables are easy to move under the broiler.
• Mash the mixture in stages if you want to keep some tomato pieces intact.
• Taste before serving and adjust the salt to suit your preference.

Variations

• Adjust the heat: Use one jalapeño for a gentler salsa or two for more chilli flavour.
• Keep it rustic: Mash by hand in a molcajete for a chunkier texture.
• Make it smoother: Pulse the ingredients a few extra times in a blender.
• Change the char: Use a preheated comal over medium heat instead of the broiler.
• Serve it warm: Bring the salsa to the table soon after mashing, while the vegetables are still warm.

Common mistakes to avoid

• Turning too rarely: The skins may char unevenly; turn the vegetables a couple of times as they cook.
• Stopping at light browning: Continue until the skins are fully charred and the vegetables are soft.
• Over-blending: The salsa can lose its rustic texture; pulse only a couple of times for a chunkier result.
• Adding all the salt without tasting: Salt preferences vary; taste the finished mixture and adjust if needed.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently or serve chilled; stir before serving as the juices may separate.

Frequently asked questions