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Makes about 3 cupsCharring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.
INGREDIENTS
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8 plum tomatoes, cored
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½ medium white onion
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4 serrano chiles
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3 garlic cloves, peeled
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1 cup (packed) cilantro leaves with tender stems
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Kosher salt
RECIPE PREPARATION
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Prepare a grill for high heat. Grill tomatoes, onion, and chiles, turning occasionally, until lightly charred and fragrant, about 4 minutes for chiles and 6–8 minutes for tomatoes and onion. Transfer to a plate and let cool.
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Purée tomatoes, onion, chiles, garlic, and cilantro in a blender until mostly smooth and only small pieces remain; season with salt.
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Do Ahead: Salsa can be made 2 days ahead. Cover and chill.
Nutritional Content
Per 8 servings; 6 Tbsp each: Calories (kcal) 20 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 1 Sodium (mg) 0
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