I make a lot of fresh salsas, either to top grilled meats and fish or just because I need to do something with all those veggies before they turn. Charring the tomatoes, onion, garlic and peppers really gives this salsa a lot of depth. You really need a cast iron skillet to do this, so if don’t already own one, now is the time to pick one up. This charred roasted version of a basic fresh tomato salsa is very very versatile. Eat it with grilled skirt or flank steak, on any grilled fresh flaky fish or snack away with just chips.

INGREDIENTS:

• 8 Roma tomatoes, whole
• 3 cloves garlic, peeled
• 1 large yellow onion, skinned quartered
• 1 teaspoons lime zest
• 1 tablespoon lime juice
• 4 Serrano peppers or 1 jalapeno
• 1/4 cup cilantro, chopped
• salt to taste

PREPARATION:

1. In a cast iron skillet over medium heat, add the tomatoes, onion, pepper(s) and garlic and cook until the bottom of everything is burnt then flip everything over and burn the other side. When everything is nice and charred on both sides, remove the vegetables and add a bit of water to the pan and scrap up all the burnt bits from the skillet.

2. Allow everything to cool. Meanwhile zest a lime collecting about 1 teaspoon of lime zest. Put everything but the lime, salt and cilantro into a food processor, including the burnt scraps from the skillet and pulse. Taste then add the salt to your liking. Than add the cilantro and a couple squeezes of lime juice and pulse again.

Makes about 2 1/2 cups

Heat Factor