The Top Five Salsa Recipes for Cinco de Mayo

Fire-roasted Salsa

For a deeper, smokier flavored salsa, take the time to roast the tomatoes first before pureeing them into a sauce. This one's great as a dip or as an accent over red meat.

Ingredients:
1½ lb. roma tomatoes, divided
¼ cup olive oil
½ yellow onion
3 garlic cloves
10 oz. diced tomatoes
2 tbsp. brown sugar, plus more taste
2 tsp. red wine vinegar
Juice from 3 limes
1 tbsp. fresh cilantro
Kosher salt

Preparation:
Preheat oven to 375°F. On sheet pans, place 1 lb. tomatoes and roast in oven until skins have cracked and tomatoes are cooked through. Grill remaining 1/2 lb. tomatoes until skins are black. In large bowl, combine roasted and grilled tomatoes. In large sauté pan, add oil and saute onions and garlic until translucent and cooked through. Into bowl with tomatoes add onions and garlic and remaining ingredients. In a blender, puree salsa until well combined. season with additional salt and brown sugar to taste. Makes 4 servings.