Charred Tomato Salsa

Same tomato. Different life.

Make one jar

3 ripe tomatoes, halved
½ white onion
1 garlic clove, unpeeled
Flaky salt
½ lime
Optional: ½ jalapeño, stem removed

Set a dry cast-iron pan or comal over high heat until very hot. Add the tomatoes cut-side down, the onion, the garlic, and the optional jalapeño. Leave them alone. Let them char — dark spots are the point. When the tomatoes have softened and the onion and garlic are charred in places, pull everything off. Squeeze the garlic from its skin. Rough-chop everything together or pulse briefly in a blender. Season with salt and a squeeze of lime. Leave it thick.

Refrigerate. Gets better after an hour.

Use it this week

Tacos Spoon it on.

Steak, shrimp, or beans. Let it be the sauce.

Hot-pan dinner Serve alongside.

A spoonful beside the steak and charred corn.

Black beans Stir it in.

A few spoonfuls while the beans are still warm.

Eggs Scramble it in.

Add a spoonful to the pan when the eggs are half-set.