Salsa Quemada (Roasted Tomato Salsa)
- 5 large Roma tomatoes, whole, not cored or cut in any way
- 1 serrano or jalapeno chile
- 2 cloves garlic, skin on
- 1/4 cup minced white onion
- 1 teaspoon salt, or to taste
- 1/2 bunch cilantro
- 1. Make sure your kitchen is well ventilated. Put a piece of aluminum foil in a heavy saute pan (preferably cast iron) and set it over medium-high heat. Place the 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 or longer to cook.
- 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. Reseason before use.
tomatoes, serrano, garlic, white onion, salt, cilantro
Taken from www.epicurious.com/recipes/food/views/salsa-quemada-roasted-tomato-salsa-358769 (may not work)