Charred Tomato and Chile Salsa

MAKES 3¼ CUPS To­tal: 50 min.

SAVEUR - - Contents -

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.

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