Roasted Tomato Salsa
This is my favorite salsa and it is certainly one of the easiest to prepare. In Mexico, cooks usually pan-roast the tomatoes and chiles on an ungreased griddle, grill, or skillet over medium heat. One reason for this is that many Mexicans still do not have ovens with broilers. I find it much easier to simply place them under a broiler as close as possible to the heat source. For a delightfully smokey flavor, you can also broil the tomatoes and chiles over mesquite coals.
4 medium-sized tomatoes
2 medium serrano or jalapeño chiles
1 teaspoon salt, or to taste
1. Preheat your oven’s broiler.
2. Roast the tomatoes and chile. Place the tomatoes and chiles on a skillet or baking sheet that will withstand high heat. Place it under the broiler as close as possible to the heat source and broil until the ingredients are blackened.
3. Blend and strain the salsa. Place the broiled ingredients in a blender, add the salt and puree. Push the pureed salsa through a strainer with the back of a spoon or use the fine blade of a food mill.