Ingredients:

  • 1 lb Roma Tomatoes (450 g)
  • 4–6 small Serrano Chiles
  • 1/2 medium White Onion, cut into 2 or 3 wedges
  • 3 large Garlic Cloves (unpeeled)
  • 1 tbsp Fresh Lime Juice
  • 1/4 cup Fresh Cilantro, roughly chopped
  • 1 tsp Kosher Salt, plus more to taste
  • 2–3 tbsp Water or Stock (optional, to adjust consistency)

Instructions:

  1. Preheat the broiler to high heat, ensuring the rack is about 6 inches (15 cm) from the heating element. Place the tomatoes, onion wedges, serrano chiles, and the unpeeled garlic cloves directly onto a heavy-duty baking sheet.
  2. Place the sheet under the broiler. Cook for 5–8 minutes until the skins are deeply charred and blistering black, checking frequently. Use tongs to turn the vegetables every 5 minutes until all sides are blackened and soft.
  3. Remove the garlic first (it cooks quickest), followed by the chiles, and finally the tomatoes and onions. Allow the charred vegetables to cool slightly for about 10 minutes.
  4. Peel the soft, roasted garlic cloves. Remove the stem and seeds from the serrano chiles (unless extreme heat is desired). Discard any hard burnt ends from the onion. Reserve any dark, charred liquid released onto the baking sheet.
  5. Transfer all the charred vegetables, reserved liquid, lime juice, and salt into the blender. Pulse the mixture 3–5 times to achieve a rustic, chunky texture—do not purée. Add 1–2 tablespoons of water or stock if the mixture is too thick.
  6. Transfer the salsa to a bowl and stir in the fresh cilantro. Taste and adjust the salt and lime juice as needed.
  7. Cover the salsa and chill in the refrigerator for at least 30 minutes (or ideally 2 hours) to allow the smoky notes to balance with the acidity. Serve slightly chilled or at room temperature.