Charred Tomato Salsa
This salsa is great on Fresh Corn Fritters, as well as on grilled steak or chicken tacos. It’ll keep in the fridge for up to 1 week.
Yields about 3/4 cup.
1 lb. fresh ripe tomatoes (about 3 medium)
1 unpeeled medium clove garlic
1/2 medium chipotle from a can of chipotle chiles in adobo sauce
1 Tbs. extra-virgin olive oil
2 Tbs. finely chopped fresh cilantro
1-1/2 tsp. fresh lime juice
Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the tomatoes and garlic on a rimmed baking sheet and broil until the tomatoes are charred on one side, about 5 minutes. Turn the tomatoes and garlic and char on the second side, about 2 minutes longer. Let cool. Peel the tomatoes and garlic, discarding the skins and saving any juices that are released.
In a blender, briefly purée the tomatoes and their juices, the garlic, chipotle chile, and 1/2 tsp. salt—it needn’t be perfectly smooth.
In a medium, heavy-based saucepan, heat the oil over medium-high heat. When a drop of the puréed tomato mixture sizzles when added, pour in the remaining purée. Bring to a boil, stirring frequently. Adjust the heat to an active simmer and continue to cook, stirring frequently, until reduced to a scant cup and thickened to a sauce consistency, 8 to 12 minutes. Cool to room temperature. Stir in the cilantro and the lime juice. Season to taste with salt. Serve at room temperature.
Make Ahead Tips
This salsa can be kept in the fridge for up to one week.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 100
, pp. 39
July 9, 2009