Salsa

1. Char for depth (optional but recommended)
   Place tomatoes, onion, garlic, and jalapeños on a dry skillet or under the broiler on high for 5–7 minutes, turning once, until lightly blackened in spots. This adds a smoky, roasted depth to the salsa. Skip this step for a fresh, bright salsa.
2. Blend
   Add all ingredients to a blender or food processor. Pulse 8–12 times for a chunky salsa, or blend 20–30 seconds for a smoother restaurant-style salsa.
3. Taste and adjust
   Taste and add more salt, lime juice, or jalapeño as needed. If too acidic, add the pinch of sugar.
4. Rest
   Transfer to a bowl and let sit at room temperature for 15–20 minutes before serving to allow flavors to meld.
5. Serve
   Serve with tortilla chips, over tacos, eggs, grilled meats, or burrito bowls.

Tips: Charring the vegetables first is the single best upgrade you can make — it adds a smoky, complex flavor that makes this taste like restaurant salsa. Even 5 minutes under the broiler makes a huge difference.

Fresh vs. Canned Tomatoes: Fresh roma tomatoes give a bright, vibrant flavor. Canned whole peeled tomatoes (especially fire-roasted) give a deeper, richer salsa and are great year-round when tomatoes aren’t in season.

Heat Level: For mild salsa, remove all jalapeño seeds and membranes. For medium, leave some seeds in. For hot, add a serrano pepper alongside the jalapeño.

Swaps: Swap cilantro for flat-leaf parsley if you’re cilantro-averse. Add a roasted tomatillo or two for a salsa verde twist. A mango or pineapple chunk blended in makes a great fruity salsa for fish tacos.

Storage: Refrigerate in a sealed jar up to 1 week. The flavor improves after a few hours as it sits. Freeze up to 3 months — texture softens slightly but flavor stays great for cooked dishes.