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
  • 14 cup minced white onion
  • 1 teaspoon salt
  • 12 bunch of cilantro

Directions

  1. Make sure your kitchen is well ventilated. Put a piece of foil in a heavy saute pan and set it over medium-high heat.
  2. 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.
  3. 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:

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 PuertaAmor 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.