Salsa roja asada

Name: Salsa roja asada
Yield: 8 servings
Ingredients: 4 ripe plum (Roma) tomatoes; 2 serrano or jalapeño chiles; 0.25 white onion, cut in two; 2 garlic cloves, unpeeled; 0.5 tsp salt, plus more to taste; 2 tbsp chopped cilantro; 0.25 cup water

A charred table salsa. Roasting the tomatoes, chiles and garlic dry gives a smoky depth that a raw salsa cannot match.

Starter · 25 minutes · vegetarian · All recipes

Ingredients

Serves 8

4 ripe plum (Roma) tomatoes
2 serrano or jalapeño chiles
0.25 white onion, cut in two
2 garlic cloves, unpeeled
0.5 tsp salt, plus more to taste
2 tbsp chopped cilantro
0.25 cup water

Method

Heat a dry heavy skillet over medium-high heat (or use a grill or hot oven grill). Roast the tomatoes, chiles, onion and garlic, turning, until blistered and blackened in places, about 10 minutes. Garlic is done sooner.
Peel the garlic. Pulse everything with the salt and water in a blender, leaving some texture.
Stir in the cilantro, taste and add salt. It keeps for about four days in the fridge.

Notes

Wear gloves for the chiles, and keep the seeds if you want heat.
Use fewer chiles for children, and put a hotter bowl beside it.

Sources: UNESCO Intangible Cultural Heritage (inscribed 2010)