Roasted Tomato Serrano Salsa (With A Couple Secrets)

• 2 pounds small to medium tomatoes (but I'm not talking grape tomatoes!)
• 2 serrano chiles
• 1/2 cup white onion, coarsely chopped
• 3-4 garlic cloves, coarsely chopped
• 1/2 cup cilantro, coarsely chopped
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon lime juice
• 2 teaspoons soy sauce

1. Line a dry saute pan with foil. Heat the pan over medium-high heat. Place the tomatoes and serrano chiles in the hot pan and pan-roast, turning on all sides using a large metal spoon, until the skins begin to blister and turn black in places. The skins of the tomatoes will begin to split. Remove before the tomatoes become mushy, and set aside until cool enough to handle.
2. Remove the tops of the chiles. Peel and seed them and place in a food processor fitted with a blade. Peel the tomatoes and place them in the food processor with the chiles. Add the onion, garlic, and cilantro. Pulse until the salsa is coarsely pureed.
3. Pour into a bowl and add the salt, pepper, lime juice and soy sauce. Stir to combine.
4. Serve as a condiment to fish, steak or on top of pasta.

tomatoes, serrano chiles, white onion, garlic, cilantro, kosher salt, black pepper, lime juice, soy sauce

Taken from food52.com/recipes/6473-roasted-tomato-serrano-salsa-with-a-couple-secrets (may not work)