Salsa Tatemada

Ingredients

• 4 medium Roma tomatoes, cored and left whole

• ¼ medium white onion

• 1 jalapeño, stemmed

• 2 garlic cloves, unpeeled

• 1 Tbsp chopped fresh cilantro

• 1 Tbsp fresh lime juice, plus more to taste

• 1.5 tsp salt, plus more to taste

Directions

1. Line a large cast-iron skillet with a sheet of foil and heat the skillet over high. Add the tomatoes, onions, pepper, and garlic and cook, using tongs to turn occasionally, until everything is charred on all sides (about 3 minutes for the garlic, 4-5 minutes for the jalapeño, 6-8 minutes for the onion, and 8-10 minutes for the tomatoes. Once they are cool enough to handle, peel the garlic.

2. With a large bowl and a potato masher, smash and grind the salsa ingredients until chunky but pourable. Alternatively, add all of the ingredients to a blender.

3. Transfer to another bowl and stir in the cilantro, lime juice, and salt. Taste and add more salt/lime juice if desired.

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