Rustic Roasted Tomato Salsa (Salsa De Molcajete)

1. 1

   Set a small skillet over medium heat. Lay the chilis and garlic in the skillet and dry-roast until soft and blotchy black in spots, about 10 minutes for the chilis, about 15 minutes for the garlic.

2. 2

   While the chilis and garlic are roasting, scoop the chopped onion into a strainer and rinse under cold water. Shake off the excess water and pour into a medium bowl.

3. 3

   Pull the stems off the roasted chilis and peel the papery skins off the garlic. Scoop them into a food processor and pulse until they are finely chopped. Add the tomatoes, with their juice, re-cover and pulse a few more times, until the mixture is as coarse or smooth as you want your salsa to be.

4. 4

   Pour the tomato mixture into the bowl with the onion. Add the cilantro and stir thoroughly. Thin with a little water, if necessary, to give the salsa an easily spoonable consistency. Taste and season with the lime juice or vinegar, if using, and salt, usually about 1/2 teaspoons If not using within an hour or two, cover and refrigerate.

5. 5

   Note: If you're not planning to use the salsa within a few hours, wait until you're ready to serve to add the onions and cilantro.

6. 6

   Using fresh tomatoes:.

7. 7

   Roast 4 medium to large tomatillos, husked, rinsed and quartered, close up under a hot broiler until blistered and blackened in spots, then flip them over and roast the other side. Peel off the skin, chop them and use them in the salsa.

* Per serving · 4 servings · Values may vary.