Roasted Tomato Salsa
Makes 1-1/2 cups salsa
2 fresh jalapeno chiles
3 garlic cloves, unpeeled
½ cup finely chopped white onion (or yellow onion)
1 (15 ounce) can fire-roasted tomatoes
1/3 cup (loosely packed) roughly chopped cilantro
1 tablespoon fresh lime juice
- Set a small skillet over medium heat. Lay the chiles and the garlic in the skillet and dry roast until soft and blotchy black in spots, about 7-9 minutes total. Keep on eye on them and flip every so often.
- While the chiles and garlic are roasting, scoop the chopped onion into a strainer and rinse under cold water. Shake off the excess and pour into a medium bowl.
- Pull the stems off the roasted chiles and peel the papery skins off the garlic. Scoop them into a food processor and pulse until they are finely chopped. Add the tomatoes, with their juice, re-cover and pulse a few more times. Add the onion and pulse until the salsa is just about as smooth as you want it to be. Add in the cilantro and lime juice, and pulse to desired consistency.
- Let the flavors meld in the fridge for a few hours before serving.
Barely adapted from Rick Bayless