Photo by Alex Lau
This puréed charred-tomato salsa gets a silky texture from the tomatoes and is as good with chips as it is splashed over tacos.
Recipe information
Yield
4 servings
Ingredients
2 Tbsp. extra-virgin olive oil
6 plum tomatoes (about 2 lb.), cut into 1 1/2" pieces
1/4 small onion, chopped
1 garlic clove
1 serrano chile, coarsely chopped
1/2 cup cilantro leaves with tender stems
1 Tbsp. fresh lime juice
Kosher salt
Preparation
Step 1
Heat oil in a medium skillet over medium-high. Cook tomatoes, stirring occasionally, until slightly charred, 7–10 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until saucy and juices are thickened, 6–8 minutes. Let cool slightly.
Step 2
Transfer tomatoes to a blender and add onion, garlic, chile, cilantro, and lime juice. Purée on high until mostly smooth but still with some texture; season salsa with salt.
Do Ahead
Step 3
Salsa can be made 2 days ahead. Cover and chill.
Recipe notes
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