Salsa Quemada
Prep Time
15 minutes
Ingredients
  • 5 large Roma tomatoes, whole
  • 1 serrano or jalapeno pepper
  • 2 cloves of garlic, skin on
  • [q:1/4] cup minced white onion
  • 1 teaspoon salt
  • [q:1/2] bunch of cilantro
Directions
  1. Make sure your kitchen is well ventilated. Put a piece of foil in a heavy saute pan and set it over medium-high heat.
  2. 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.
  3. 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.