We like to eat this “roasted” tomato salsa with tortilla chips. (Broiling allows you to use the juice that seeps out while cooking.)

Yield: makes 1 1/2 cups


  • 2 tomatoes
  • 2 cloves garlic
  • 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 puree, and pulse until blended. Transfer to a bowl. Stir in cilantro and sugar. Season with salt.