Roasted tomato salsa
Serranos are generally hotter than jalapenos, but they’re also smaller, so you can use either, in the same quantity.
Yields about 2 cups
– ½ medium yellow onion, finely diced
– 1½ Tbs. fresh lime juice (from about
– ½ lime); more to taste
– 6 medium Roma tomatoes
– 3 fresh jalapeño or serrano
– chiles, halved lengthwise,
– stemmed, and seeded
– 1 clove garlic, peeled
– 1 cup coarsely chopped fresh cilantro
– 1½ tsp. kosher salt; more to taste
In a small bowl, soak the onion in the lime juice for 15 minutes.
In a dry, heavy-duty skillet (preferably cast iron) over high heat, “roast” the tomatoes, chile halves, and garlic clove until charred on all sides, about 2 to 5 minutes for the garlic, 8 to 10 minutes for the chiles, and 12 to 15 minutes for the tomatoes. Pulse in a blender; the mixture should remain slightly chunky. Transfer to a serving bowl and add the onion, lime juice, cilantro, and salt. Taste and add more salt or lime juice if needed. This salsa can be made up to a week ahead and refrigerated. Return it to room temperature before serving
Food: Roasted tomato salsa