Charred Tomato and Chile Salsa
MAKES 3¼ CUPS Total: 50 min.
This lightly chunky salsa—which you can use on anything—should be smoky-tasting from the charred vegetables, and bright and flavorful from plenty of fresh lime juice, with just a hint of heat from the seeded serranos.
4 large, very ripe tomatoes (2 lb.) 2 fresh serrano chiles (2 oz.) 1 small yellow onion (4 oz.) 3 Tbsp. corn or vegetable oil Kosher salt ¼ cup fresh lime juice
1 Directly over a fire or under the broiler, char the tomatoes, chiles, and onion, rotating as needed, until the skins start to split and blacken all over, 10–12 minutes. Use a dry paper towel to rub the charred skins off. Stem and seed the tomatoes and chiles, then coarsely chop all of the vegetables, reserving any juices.
2 In a medium pot, heat the oil over medium heat. Once hot, add the vegetables, bring the mixture to a boil, and cook until the juices start to thicken, 10–15 minutes.
3 Remove from heat and season with the lime juice and a few pinches kosher salt to taste. Let cool to room temperature. Serve immediately, or transfer to an airtight container and refrigerate for up to 5 days.