Charred Tomato and Chile Salsa
This lightly chunky salsa—which you can use on anything—should be smoky-tasting from the charred vegetables, and bright and flavorful from plenty of fresh lime juice, with just a hint of heat from the seeded serranos.
In the Mexican city of Puebla, indigenous women gather to cook and share food traditions
What You Will Need
- 4 large, very ripe tomatoes (2 lb.)
- 2 fresh serrano chiles (2 oz.)
- 1 small yellow onion (4 oz.)
- 3 tbsp. corn or vegetable oil
- Kosher salt
- 1⁄4 cup fresh lime juice
- Directly over a fire or under the broiler, char the tomatoes, chiles, and onion, rotating as needed, until the skins start to split and blacken all over, 10–12 minutes. Use a dry paper towel to rub the charred skins off. Stem and seed the tomatoes and chiles, then coarsely chop all of the vegetables, reserving any juices.
- In a medium pot, heat the oil over medium heat. Once hot, add the vegetables, bring the mixture to a boil, and cook until the juices start to thicken, 10–15 minutes.
- Remove from heat and season with the lime juice and a few pinches kosher salt to taste. Let cool to room temperature. Serve immediately, or transfer to an airtight container and refrigerate for up to 5 days.