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 serrano, 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 serrano. 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
Works with beef, fish, or beans. Let it be the sauce.
Add a few spoonfuls while the beans are still warm. They'll absorb it.
Particularly good with salmon or whatever's freshest at the counter.
Add a spoonful to the pan when the eggs are half-set.