Charred Garden Salsa with Taggiasca Extra Virgin Olive Oil

A vibrant, healthy, simple-roasted salsa layered with warmth, brightness, and depth—made with one exceptional olive oil.

Ingredients

4 vine-ripened tomatoes, quartered
2 small yellow onions, cut into wedges
6 cloves garlic, peeled
3 serrano chili peppers, stemmed (adjust for preferred heat)
¼ cup Taggiasca extra virgin olive oil
2 teaspoons sea salt
1 teaspoon cumin
¼ cup fresh cilantro leaves
2–3 tablespoons fresh lime juice
½ teaspoon lime zest

Method

Preheat the broiler and position the oven rack about 5 inches below the heat source.

Arrange the tomatoes, onions, garlic, and whole serrano peppers on a baking sheet. Drizzle generously with the olive oil and toss with your hands, ensuring everything is well coated.

Broil for approximately 5- 10 minutes, keeping an eye on it, until lightly charred and softened.

Transfer the roasted vegetables and their juices to a food processor or blender. Add the sea salt and cumin, and pulse to a slightly chunky texture.

Add the cilantro and fresh lime juice, pulsing just until the cilantro is finely chopped. Gently fold in the lime zest. Taste and adjust seasoning with additional salt or lime juice as needed.

To Serve

Enjoy warm, at room temperature, or lightly chilled. Keeps beautifully for up to one week refrigerated.

Spoon over huevos rancheros, tuck into tacos, stir into black beans, or serve simply alongside guacamole and crisp chips.

A Note from Susan Julia

The Taggiasca extra virgin olive oil brings a delicate, almost buttery softness—rounding the char with elegance and depth. One ingredient, thoughtfully chosen, transforms everything. 🕊️