This smoked chili salsa combines charred Roma tomatoes, caramelized onions, and garlic blended with rehydrated ancho chiles for a rich, smoky depth that surpasses jarred versions. The roasting step concentrates flavors and adds a subtle char that defines the salsa's complexity.
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Prepare the vegetables. Cut the tops off the Roma tomatoes. Cut the head of garlic in half horizontally.
Place the garlic halves on a piece of aluminum foil, drizzle with olive oil, and wrap into a sealed packet.
Cut the yellow onion into quarters.
Arrange the tomatoes, quartered onion, and foil-wrapped garlic on a foil-lined baking sheet.
Roast the vegetables in an oven or toaster oven until softened and charred on the outside.
While the vegetables roast, remove the stems and seeds from the dried chiles.
Toast the deseeded chiles in a dry skillet over medium heat for 1-2 minutes until fragrant.
Add water to the skillet with the chiles, bring to a simmer, cover, and let them rehydrate until soft.
Once the vegetables are roasted, remove them from the oven. Peel the skins off the tomatoes.
Add the roasted onion and peeled tomatoes to a blender.
Squeeze the roasted garlic cloves out of their skins and into the blender.
Add the rehydrated chiles and the remaining liquid from the skillet to the blender.
Blend on high until the salsa reaches your desired consistency. Season with salt to taste.
Pour into a container and store in the refrigerator. Serve with chips or as a sauce for meats like carnitas.
Store in an airtight container in the refrigerator for up to 5 days; freeze in ice cube trays for up to 3 months for easy portioning.
sheet pan or baking tray · blender or food processor
Fresh chiles will change the flavor profile significantly—dried anchos provide the signature smoky, deep heat. If substituting, use 3–4 fresh poblanos or Anaheim chiles, but expect less smoke and more brightness.
Roast until the skins blister and char in spots and the tomatoes begin to collapse, about 15–20 minutes depending on your oven. The flesh should be soft and the edges darkened.
Pour 1 cup of boiling water over the chiles and let them steep for 10–15 minutes until softened, then drain. Reserve soaking liquid if a thinner salsa is preferred.
Yes. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Flavors deepen after 24 hours.
Ancho chiles are mild to medium heat. Remove the seeds from the chiles before blending for a milder result, or add 1–2 dried chipotles for more smoke and heat.
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