Blistered Tomato Salsa

1. 1

   Grill, broil, or pan-grill the tomatoes, as close to the heat source as you can get them, until blistered and a little blackened, 5 to 10 minutes.

2. 2

   Put them in a blender, skins and all, with the onion, garlic, chile powder, and a big pinch of salt.

3. 3

   Whiz until chunky, then stir in the cilantro by hand.

4. 4

   This is best used right away but will retain decent flavor, covered and refrigerated, for a day or two.

* Per serving · 4 servings · Values may vary.

No additional tips available.