Salsa

Ingredients

• 1.5 pounds roma tomatoes – rinsed
• 2 chiles serrano chiles – stems removed
• 4 ounces white onion – cut into 2 wedges
• 2 cloves garlic cloves
• 0.5 cup cilantro – leaves and tender stems, roughly chopped
• 1 tablespoon lime juice
• 1 teaspoon fine sea salt
• 2 tablespoons water – as needed to adjust consistency

Instructions

1. Heat a dry cast-iron skillet or comal over medium-high heat until hot, 2–3 minutes.
2. Roast the tomatoes, serrano chiles, onion wedges, and garlic (in their skins) in the dry pan, turning occasionally, until blistered and blackened in spots and the tomatoes are softened and juicy; remove the garlic when charred and tender, 5–7 minutes, and continue roasting the rest until done, 8–12 minutes total.
3. Peel the roasted garlic. Transfer all the roasted vegetables and any pan juices to a blender or food processor.
4. Add the cilantro, lime juice, and salt. Pulse until you reach a coarse or smooth salsa, 15–30 seconds, scraping down as needed.
5. With the motor running, add the water until the salsa is spoonable and slightly loose. Taste and adjust salt or lime to balance.
6. For a mellower, cooked flavor, pour the salsa into a small saucepan and simmer over medium heat, stirring, 3–5 minutes, until lightly thickened and the raw edge mellows; cool 10 minutes.
7. Serve at room temperature or chilled. Refrigerate in a sealed container for up to 5 days.