Charred Tomato and Chile Salsa

Serves
makes 3 1/4
Time
50 minutes

PHOTOGRAPHY BY CHRISTINA HOLMES

This lightly chunky salsa—which you can use on anything—should be smoky-tasting from the charred vegetables, and bright and flavorful from plenty of fresh lime juice, with just a hint of heat from the seeded serranos.

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What You Will Need

Medium Pot

Ingredients

4 large, very ripe tomatoes (2 lb.)
2 fresh serrano chiles (2 oz.)
1 small yellow onion (4 oz.)
3 tbsp. corn or vegetable oil
Kosher salt
¹⁄₄ cup fresh lime juice

Instructions

Step 1

Directly over a fire or under the broiler, char the tomatoes, chiles, and onion, rotating as needed, until the skins start to split and blacken all over, 10–12 minutes. Use a dry paper towel to rub the charred skins off. Stem and seed the tomatoes and chiles, then coarsely chop all of the vegetables, reserving any juices.

Step 2

In a medium pot, heat the oil over medium heat. Once hot, add the vegetables, bring the mixture to a boil, and cook until the juices start to thicken, 10–15 minutes.

Step 3

Remove from heat and season with the lime juice and a few pinches kosher salt to taste. Let cool to room temperature. Serve immediately, or transfer to an airtight container and refrigerate for up to 5 days.

Directly over a fire or under the broiler, char the tomatoes, chiles, and onion, rotating as needed, until the skins start to split and blacken all over, 10–12 minutes. Use a dry paper towel to rub the charred skins off. Stem and seed the tomatoes and chiles, then coarsely chop all of the vegetables, reserving any juices.
In a medium pot, heat the oil over medium heat. Once hot, add the vegetables, bring the mixture to a boil, and cook until the juices start to thicken, 10–15 minutes.
Remove from heat and season with the lime juice and a few pinches kosher salt to taste. Let cool to room temperature. Serve immediately, or transfer to an airtight container and refrigerate for up to 5 days.