Charred Tomato and Chile Salsa

Charred Tomato and Chile Salsa

Tamales with Black Beans

Charred Tomato and Chile SalsaChristina Holmes

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.

What You Will Need

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.
Yield: makes 3 1/4
Time: 50 minutes

Ingredients

  • 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
  • 14 cup fresh lime juice

Instructions

  1. 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.
  2. 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.
  3. 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.