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Salsa Roja
Credit: Maura McEvoy
We like to eat this "roasted" tomato salsa with tortilla chips. (Broiling allows you to use the juice that seeps out while cooking.)
2 tomatoes
2 garlic cloves
1 large fresh serrano chile, stemmed
1 tbsp. roughly chopped fresh cilantro
Pinch sugar
Salt
1. Preheat broiler. Place tomatoes on a baking pan lined with aluminum foil. Char, turning to blacken all over, about 15 minutes.
2. Heat a cast-iron skillet over medium heat. Add garlic and chile, and toast, turning frequently, until soft, 10–15 minutes. Set aside to cool.
3. Peel garlic, then place in a blender or food processor with chile and pulse until chopped. Core tomato (blackened skin will lend a slightly smoky flavor), add to purée, and pulse until blended. Transfer to a bowl. Stir in cilantro and sugar. Season with salt.
