It’s hard to go back to the jarred stuff once you’ve mastered making your own salsa, and this basic recipe is a great way to try your hand at homemade! Salsa verdes can be made with different herbs and vegetables, can be raw or roasted, spicy or mild–you can customize as you please. In this cooked version, June roasts the veg to soft and slightly charred before they’re blended with fresh ingredients to balance the robust sweet, spicy, and tart flavors. Like a spicier salsa? Use 2 jalapeños instead of 1–no need to adjust cook time.