Salsa Quemada

Serves 8


5 roma tomatoes

1 serrano chili

2 cloves garlic, skins on

1/4 cup onion, minced

1 teaspoon salt

1/2 bunch cilantro

Method of Preparation:

1.Heat a heavy sauté pan over medium-high heat. Place whole tomatoes, chile, and garlic cloves in the pan and dry-roast them on all sides until well charred and soft. The garlic and chiles will be done quickly; the tomatoes may take 10 minutes.

2.Peel the garlic and stem the chile. Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro. Pulse until the salsa is smooth and taste for seasoning. The salsa will keep, refrigerated, for several days.