How to Make Roasted Tomato Salsa
This salsa goes perfectly with hot tortilla chips - or use it to top any Mexican dish. Serves a small get-together. This recipe makes about four to six servings.
Have fun with the pan-roasting. This is the part where you get to play with all the food, using your fingers to lift the ingredients and check for doneness. Or use metal tongs if you are worried about burning your fingers.
1 large pinch sugar - optional
1 slice onion - 1 inch thick
2 garlic cloves - unpeeled
4 serrano chiles
6 plum tomatoes
6 sprigs cilantro - coarsely chopped
juice of 1/2 lime
salt to taste
1. Place the tomatoes, garlic, chiles and onion on a preheated cast-iron griddle or large skillet over medium heat. Cook until the tomatoes are soft and blackened in spots, the garlic skins are dark in spots, the serrano skins are blistered and blackened, and the onion is soft and dark brown in spots.
2. Pull each ingredient off of the griddle or pan when it looks and feels done. They won't all get done at once.
3. Allow garlic to cool slightly, then peel. Stem the serranos - remove the seeds if you like a milder sauce.
4. Peel the tomatoes but leave a little of the blackened parts. Place the tomatoes, serranos, garlic and onion in a blender or food processor.
5. Pulse the processor briefly to chop everything coarsely, leaving some bigger chunks.
6. Place the mixture in a bowl and stir in the cilantro, salt, sugar (if using) and lime juice. Let rest for 30 minutes and then taste for seasonings, adding more if preferred.