Roasted Tomato or Tomatillo Salsa

1. 1

   Heat a skillet over medium-high heat.

2. 2

   Put the whole chiles and the garlic cloves, unpeeled in the pan.

3. 3

   Core the tomatoes and cut them in half.

4. 4

   If cooking tomatillos, remove the husks and cut the tomatillos in half.

5. 5

   Add the tomatoes or tomatillos to the pan, and cook the vegetables for 10 minutes or so, until they start to soften and brown.

6. 6

   Turn them over to brown on the other side, and cook until tender throughout, then remove from the pan.

7. 7

   Squeeze the soft garlic cloves out of the skins.

8. 8

   Remove the stems from the serranos and slice the chiles.

9. 9

   Combine the garlic and chiles in the mortar and grind to a paste.

10. 10

    Add the tomatoes, with or without the skins, and mash them to blend thoroughly with the garlic and chiles.

11. 11

    Peel and finely dice the onion, put it in a small strainer, and rinse in water to crisp the onion and take away some of the raw bite.

12. 12

    Stir the onion into the salsa and season with salt, a squeeze of lime juice, and the chopped cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.