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.

Notes

This salsa will keep, refrigerated, for several days.

Try It on These Vegetarian Tacos:

Mushroom, Rajas, & Corn Taco

Contributor

Deborah Schneider

Deborah Schneider is the executive chef/partner of SOL Cocina in Newport Beach, CA, and was dubbed "the reigning queen of San Diego chefs" by Bon Appétit. She is the author of the James Beard-nominated Cooking with the Seasons at Rancho La Puerta, Amor y Tacos, ¡Baja! Cooking on the Edge, which was one of Food & Wine's Best of the Best of 2006; and is the coauthor of Williams-Sonoma's Essentials of Latin Cooking.

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