Ingredients:
- 5 large roma tomatoes, whole, not cored or cut in any way
- 1 each serrano chile, or jalapeño
- 2 cloves garlic, skin-on
- ¼ cup white onion, minced
- 1 teaspoon salt, or to taste
- ½ bunch cilantro
Method:
- Put a piece of aluminum foil in a heavy sauté pan (preferably cast iron) 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.
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