Salsa Roja

Original recipe by: Leslie Brenner

Tomatoes, onions, serrano chile and garlic get charred on a comal or skillet then blitzed in a blender or food processor to make this flavorful salsa roja you’ll want to use on so many things. I lean on it hardest when tomatoes are not at peak season — charring deepens the flavor of Roma tomatoes, which can be rather bland when they’re raw.

Makes about 1 3/4 cup.

Ingredients

• 1 pound Roma tomatoes (4 medium tomatoes), cut in half through their stem ends

• 1/4 large white onion, cut in thick slices

• 1 medium clove of garlic, still in its skin

• 1 serrano chile

• 1/2 teaspoon salt

Instructions

1. Heat a comal or large skillet over medium-high heat. Place the tomatoes, cut-side-down, on the hot surface, along with the onion slices, the garlic clove and the serrano chile. Cook until the tomatoes and onions are charred, then use a spatula to turn them over. Turn the garlic and serrano over as well. Cook until a…