Salsa Quemada
- 5 large Roma tomatoes, whole
- 1 serrano or jalapeno pepper
- 2 cloves of garlic, skin on
- 1⁄4 cup minced white onion
- 1 teaspoon salt
- 1⁄2 bunch of cilantro
- Make sure your kitchen is well ventilated. Put a piece of foil in a heavy saute pan 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.
- 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.
Try It on These Vegetarian Tacos:
Deborah Schneider
Deborah Schneider is the executive chef/partner of SOL Cocina in Newport Beach, CA, and was dubbed "the reigning queen of San Diego chefs" by Bon Appétit. She is the author of the James Beard-nominated Cooking with the Seasons at Rancho La Puerta, Amor y Tacos, ¡Baja! Cooking on the Edge, which was one of Food & Wine's Best of the Best of 2006; and is the coauthor of Williams-Sonoma's Essentials of Latin Cooking.
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