Charring the tomatoes adds a warm smoky note to this salsa, perfect with tacos. 






Skill level

Average: 5 (1 vote)

Great with Mary Berg's pork or sweet potato tacos


  • 3 roma tomatoes, halved lengthwise and seeded
  • ½ jalapeno chilli (pepper), halved lengthwise and seeded
  • 3 cloves garlic, unpeeled
  • ¼ white onion, peeled and roughly chopped
  • 1 small handful coriander (cilantro)
  • ½ lime, juiced
  • ¼ tsp (1 g) ground cumin
  • Kosher salt, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat oven grill to high and position a rack in upper third of oven.
  2. Place tomatoes and jalapenos skin-side up on a large rimmed baking sheet with garlic cloves and onion. Grill until skin on tomatoes and pepper are blistered and charred, about 5 to 7 minutes. Set aside to cool for 5 minutes.  Remove as much of the charred skin as possible from the tomatoes and peppers. Remove skin from the garlic.
  3. Place vegetables into a food processor with coriander, lime juice, cumin and salt. Pulse until desired consistency. Serve warm or chilled.