Salsa Quemada

Prep Time:

15 minutes

Recipe Source:

Amor y Tacos by Deborah Schneider ($18.95, Harry N. Abrams, 2010)

Ingredients

5 large Roma tomatoes, whole
1 serrano or jalapeno pepper
2 cloves of garlic, skin on
¹⁄₄ cup minced white onion
1 teaspoon salt
¹⁄₂ bunch of cilantro

Directions

Make sure your kitchen is well ventilated. Put a piece of foil in a heavy saute pan 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.

Nutrition Info:

This salsa will keep, refrigerated, for several days.

Try It on These Vegetarian Tacos:

Mushroom, Rajas, & Corn Taco

Contributor

Deborah Schneider

Deborah Schneider is a chef and author of the award-wining ¡Baja! Cooking on the Edge (Rodale) and Cooking with the Seasons (STC), nominated for a 2009 James Beard Award. She is the executive chef and partner in SOL Cocina in Newport Beach, California. Schneider lives with her family in San Diego.

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