Makes about 4 cups
The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that’s right in between smooth and chunky. Basically, it’s pico de gallo, but make it roasted.
2 lb. tomatoes, cored, cut in half crosswise
1 medium white onion, sliced into ¼”-thick rounds
3 serrano chiles
3 garlic cloves, unpeeled
2 Tbsp. fresh lime juice
2 Tbsp. finely chopped cilantro
Tortilla chips (for serving)
Heat broiler. Place tomatoes cut side down on a foil-lined rimmed baking sheet. Fit onion, chiles, and garlic around tomatoes so everything is snug but not overlapping. Broil, turning onion and chiles once, until lightly charred, about 6 minutes for chiles and garlic and 15–18 minutes for tomatoes and onion.
Peel garlic and place in a food processor along with half of the tomatoes. Pulse until very smooth. Add remaining tomatoes and pulse until tomatoes are mostly broken up but mixture still has some texture. Transfer to a medium bowl. Finely chop onion and chiles and mix into purée; season with salt. Let cool. Stir in lime juice and cilantro. Season salsa with more salt if needed. Serve with chips.
I agree with chmaine– at the outset, it seems unfocused but a few hours later and this is one of the best salsas I’ve had, full stop. As far as spice goes, it seems to be like medium+ for normal palettes. I wanted to say this because I saw the one-star review and I feel like that was a fluke.
The key to salsa is letting it sit for a day in the fridge to meld those flavors together. Love the charring!
We did not care for this salsa at all. It’s rather boring despite the charring. I don’t know what it is, as the ingredients seem like they’d make a decent salsa, but it just doesn’t work. Initially made it according to the recipe, then tried putting in some additional hot sauce, but it still falls short. Didn’t even keep it.