There are a ton of easy salsa recipes on the web. Diced tomatoes, a little onion, a squeeze of lime juice—what, like it’s hard? But we’re willing to put this one on the line as the best easy salsa out there; the one you can make any time of year, even when ripe tomatoes are nowhere to be found. And when you do have summer tomatoes, it’s even better. What’s the secret? Your broiler.
Blistering the tomatoes, chiles, onions, and garlic allows the fresh ingredients to retain some of their vibrance while giving this delicious salsa a rich depth of flavor. And because it’s a restaurant-style salsa (i.e., you’ll pulse the charred fresh tomatoes and garlic in your food processor until the mixture reaches your desired consistency), chopping is kept to a minimum.
Serve as a party appetizer alongside our favorite guacamole and superior store-bought tortilla chips, or use it as a topping for all kinds of Mexican and Tex-Mex dishes, such as nachos, burrito bowls, enchiladas—and practically anything else. Refrigerate leftovers in an airtight container; the flavors will meld overnight.