1/2 medium yellow onion, finely diced
1 1/2 tablespoon fresh lime juice; (from about ½ lime) more to taste
6 medium Roma tomatoes
3 fresh jalapeno or Serrano chilies, halved lengthwise, stemmed & seeded
1 clove garlic, peeled
1 cup coarsely chopped fresh cilantro
1 1/2 teaspoons kosher salt; more to taste

1. In a small bowl, soak onion in the lime juice for about 15 minutes.

2. In a dry, heavy skillet (preferably cast iron) over high heat “roast” the tomatoes, Chile laves, and garlic clove until charred on all sides, about 2 to 5 minutes for garlic, 8 to 10 minutes for the chiles and 12 to 15 minutes for the tomatoes> Pulse in a blender; the mixture should remain slightly chunky.

3. Transfer the “tomatoes” to a serving bowl and add the onion, lime juice, cilantro and salt. Taste and add more salt or lime juice if needed. Serve immediately or cover and store for up to a week

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