Salsa Quemada (Roasted Tomato Salsa)

1. 1

   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. 2

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.