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Ingredients
- YIELD 2-1/2 CUPS
- Firm, fresh Roma tomatoes are dry-roasted until soft and well charred on all sides (quemada literally means "burnt"), then pureed into a smooth salsa with sweet toasted garlic, fresh cilantro, and oni
- 5 large Roma tomatoes, whole, not cored or cut in any way
- 1 serrano or jalapeno chile
- 2 cloves garlic, skin on
- 1/4 cup minced white onion
- 1 teaspoon salt, or to taste
- 1/2 bunch cilantro
Preparation
Step 1
Make sure your kitchen is well ventilated.
Put a piece of aluminum foil in a heavy saute pan (preferably cast iron) 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. The salsa will keep, refrigerated, for several days.
Reseason before use.