ROASTED TOMATO SALSA 'SLASA QUEMADA'

By BobD

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

Details

Servings 2
Adapted from epicurious.com

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.