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1
Position an oven rack about 4 inches away from the broiler.
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2
Put the tomato and chile atop a piece of aluminum foil on a baking sheet and broil for about 6 minutes, or until the skins have pulled away and are a bit charred.
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3
Turn over and broil the other side for another 2 minutes.
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4
Continue, if necessary, to roast and char all over.
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5
Remove from the oven and set aside to cool.
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6
Remove and discard the skins from the tomatoes and chile.
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7
Cut away the stems and, if you like less heat, scrape out and discard the chile seeds.
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8
Coarsely chop and set aside.
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9
Combine the garlic, ginger, and salt in a mortar and pound with the pestle into a fragrant paste.
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10
Add the chile and pound to a rough texture.
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11
Add the tomatoes and gently mix to break the tomato apart.
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12
It will remain chunky.
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13
Transfer to a bowl, then stir in the water, lime juice, cilantro, and cumin.
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14
(For a fine texture, use an electric mini-chopper and process in stages to ensure a smooth consistency.
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15
Blend the water and lime juice with the tomato.
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16
Stir in the cilantro and cumin to finish.)
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17
Set the sauce aside for 30 minutes to blend the flavors.
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18
Taste and add extra salt for depth, lime juice to cut the heat, or water to thin out the sauce.
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19
Aim for a medium-hot tang.
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20
Th is sauce is best enjoyed the day you prepare it, but it can be refrigerated overnight and returned to room temperature before serving.
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21
I do not seed chiles, as their extra heat contributes wonderful excitement to foods.
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22
However, if you want to lessen the burn, remove both the seeds and the pithy membrane from chiles before using them.
