Roasted Tomato SalsaRoasted Tomato Salsa

Yields 4 cups (1 liter)

INGREDIENTS

  1½ pounds (680 grams) ripe Roma tomatoes, cored but unpeeled

  ¼ medium yellow or white onion, unpeeled

  3 serrano chiles, or to taste

  2 cloves garlic, unpeeled

  Kosher salt to taste

DIRECTIONS

  Place the tomatoes, onion, chiles, and cloves garlic on an ungreased comal or iron griddle over medium-high heat.

  Remove the garlic when it just begins to have a few brown spots.

  Continue to cook the chiles, tomatoes, and onion until they begin to have numerous brown patches and are blackened in places.

  When the ingredients are cooked, remove the stems from the serrano chiles and the root end of onion, and peel the cloves of garlic.

  Place the ingredients in a blender and pulse to a rough salsa consistency. Do not overprocess. Season with salt to taste.

Note: Cover and refrigerate until needed. (Will keep, refrigerated, for five days.) Bring to room temperature before using.