TOMATO-HABANERO SALSA

This salsa is as versatile as it is addictive: Dip it with chips or spoon it over sunny-sideup eggs huevos rancheros style, grilled meats, cheesy quesadillas, crispy taquitos or avocado toast.

Makes: About 2 cups

Total time: 30 minutes 1 pounds whole ripe Roma tomatoes (6 to 8)

medium white onion (about 4 to 5 ounces), peeled and quartered into 4 thin wedges

1 fresh habanero 2 tablespoons vegetable oil

teaspoon coarse kosher or sea salt, or more to taste

1. Place tomatoes, onion and habanero on a baking sheet. Set them under the broiler for about 12 to 16 minutes, rotating the ingredients as needed and peeking frequently, until charred and blistered on all sides, and tomatoes are soft and mushy with their juices starting to come out. You may need to remove the habanero a few minutes before the tomatoes and onion. (Alternatively, you can toast or char the ingredients on a preheated comal, skillet or griddle set over medium heat, although it may take a few minutes more.) Remove from the heat.

2. On a large cutting board, remove the stem and seeds from the habanero and finely chop. Also finely chop the onions and then the tomatoes (but don’t remove their skin, core or seeds).

3. In a medium saucepan, heat the oil over medium. Once hot, add the tomatoes, onion, habanero and salt; stir to combine. Cover with lid, reduce heat to medium-low and cook for 8 to 10 minutes, until flavors come together and the salsa gains a slightly deeper color. (It should still be very wet.) Taste for salt and add more if needed.