Editor's note: Use this salsa to make Deborah Schneider's Mushroom, Rajas, and Corn Taco with Queso Fresco .
Ingredients
5 large Roma tomatoes, whole, not cored or cut in any way
1 serrano or jalapeño chile
2 cloves garlic, skin on
1/4 cup minced white onion
1 teaspoon salt, or to taste
1/2 bunch cilantro
Directions
1. Make sure your kitchen is well ventilated. Put a piece of aluminum foil in a heavy sauté pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, chile, and garlic cloves in the pan and dry-roast them on all sides until well charred and soft. The garlic and chiles will be done quickly; the tomatoes may take 10 minutes or longer to cook.
2. Peel the garlic and stem the chile. Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro. Pulse until the salsa is smooth and taste for seasoning. The salsa will keep, refrigerated, for several days. Reseason before use.
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