Our chef Eddy developed this recipe based on the salsa he grew up with in Mexico City. It’s a favorite among our customers, especially at the height of summer when the tomatoes and peppers come from our own mini-farm. I love to spoon it over fried eggs after a late night of drinking, but it’s also perfect for picnicking or just snacking. For a milder salsa, remove the seeds from the jalapeño before roasting it.
Recipe information
Yield
makes about 2 1/2 cups
Ingredients
Preparation
Step 1
Position a rack in the center of the oven and heat to 400°F.
Step 2
Pile the tomatoes, onion, bell peppers, jalapeño, and garlic on a large rimmed baking sheet and drizzle with the olive oil and 1/2 teaspoon salt. Stir the vegetables around to evenly coat with the oil, then spread them in a single layer. Roast until softened and browned in spots, about 40 minutes. (Check the vegetables periodically, removing any that seem to be getting too brown.) Let cool completely on the pan.
Step 3
Meanwhile, put the chile flakes and cumin in a small skillet. Cook over medium-high heat, stirring frequently, until the spices are fragrant and slightly darker, about 2 minutes. Remove from the heat.
Step 4
Put the cooled vegetables, cilantro, and spice mixture in a food processor and pulse just until everything is coarsely chopped. Transfer to a medium bowl, add the lime juice, and stir to combine. Taste and add more lime juice or salt as needed; the effect should be a little tangy but not particularly salty.
Step 5
Use right away, or refrigerate for up to 5 days.
