Roasted Blackened Tomato Salsa

Ingredients:

12 Roma tomatoes, rinsed

2 medium white onions, peeled and cut into thick slices

10 cloves of garlic, peels left on

4 to 6 serrano peppers, stems removed, rinsed

Cilantro chopped, optional, wash and drain before using

Juice of 1 lime

Salt to taste

Directions:

Heat a large griddle or heavy fry pan to medium heat. Line with foil paper. Let the griddle heat up for a good 10 to 15 minutes, if it starts to smoke, lower the heat.

Lay the tomatoes, onions, garlic and serrano peppers on hot griddle, spray with a little pam to coat evenly. Now, just let the veggies do their thing; they will start to sizzle and crackle. After a few minutes, they will start to blacken, turn as needed until most sides are blackened. The onions and garlic tend to cook faster, so I would remove them after about 15 minutes, transfer to a bowl, set aside. The tomatoes will not blacken evenly and that is OK.

When ready, remove the serrano peppers and tomatoes to the same bowl with the onions and garlic, cover and let cool in bowl for 30 minutes. If you like the salsa chunky, you can chop the tomatoes by hand, make sure you save the liquid in the bowl of veggies to mix in with the salsa. Add your tomatoes to blender and pulse to break them down, you don't want to puree them. Transfer to a clean bowl.

Transfer the onions, garlic (remove peels), serrano peppers and a little bit of water to the blender, pulse until you reach a coarse chop. Combine with tomatoes, add lime juice and cilantro, if using, and about 3 teaspoons kosher salt. Stir well to combine and taste for salt. Salsa is best served at room temperature. Keeps well in the refrigerator for about 10 days.

Other recipes by Sonia:

Beef Chili
Buñuelos
Cheesy Chorizo Bread
Pork Chile Colorado
Polvorones (Mexican Shortbread Cookies)
Shrimp-Stuffed Little Chiles
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas

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