Salsa Roja

Name: Salsa Roja
Total time: PT0D0H0M
Yield: makes 1 1/2 cups
Ingredients: 2 tomatoes; 2 cloves garlic; 1 large fresh serrano chile, stemmed; 1 tbsp. roughly chopped fresh cilantro; Pinch sugar; Salt

Serves
makes 1 1/2 cups

MAURA MCEVOY

We like to eat this "roasted" tomato salsa with tortilla chips. (Broiling allows you to use the juice that seeps out while cooking.)

Ingredients

2 tomatoes
2 cloves garlic
1 large fresh serrano chile, stemmed
1 tbsp. roughly chopped fresh cilantro
Pinch sugar
Salt

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Instructions

Step 1

Preheat broiler. Place tomatoes on a baking pan lined with aluminum foil. Char, turning to blacken all over, about 15 minutes.

Step 2

Heat a cast-iron skillet over medium heat. Add garlic and chile, and toast, turning frequently, until soft, 10-15 minutes. Set aside to cool.

Step 3

Peel garlic, then place in a blender or food processor with chile and pulse until chopped. Core tomato (blackened skin will lend a slightly smoky flavor), add to puree, and pulse until blended. Transfer to a bowl. Stir in cilantro and sugar. Season with salt.

Preheat broiler. Place tomatoes on a baking pan lined with aluminum foil. Char, turning to blacken all over, about 15 minutes.
Heat a cast-iron skillet over medium heat. Add garlic and chile, and toast, turning frequently, until soft, 10-15 minutes. Set aside to cool.
Peel garlic, then place in a blender or food processor with chile and pulse until chopped. Core tomato (blackened skin will lend a slightly smoky flavor), add to puree, and pulse until blended. Transfer to a bowl. Stir in cilantro and sugar. Season with salt.