Charred Salsa Roja
- Level: Easy
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 101
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 22
- Dietary Fiber
- 6
- Sugar
- 13
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 1187
- Total: 30 min
- Active: 30 min
Ingredients
8 plum tomatoes (about 2 pounds), cored
4 cloves garlic, unpeeled
2 serrano chiles, stemmed
1/2 medium white onion, halved
1/4 cup packed cilantro leaves and tender stems
2 tablespoons fresh lime juice, plus more if needed
Kosher salt
Directions
- Heat a large cast-iron skillet over high heat. Add the tomatoes, garlic, chiles and onion and cook, turning occasionally, until charred on all sides, about 3 minutes for the garlic, 4 to 5 minutes for the chiles, 6 to 8 minutes for the onion and 8 to 10 minutes for the tomatoes. Transfer to a plate to cool. When cool enough to handle, peel the garlic.
- Add the tomatoes, garlic, chiles, onion, cilantro, lime juice and 1 tablespoon salt to a blender and puree on low speed, stopping to scrape the sides and bottom to ensure an even texture, until the salsa is almost smooth but some small pieces remain. Season with salt and more lime juice if needed.