Name: Salsa Quemada (Roasted Tomato Salsa)
Yield: Makes 2 1/2 cups
Ingredients: 5 large Roma tomatoes, whole, not cored or cut in any way; 1 serrano or jalapeño chile; 2 cloves garlic, skin on; 1/4 cup minced white onion; 1 teaspoon salt, or to taste; 1/2 bunch cilantro

Editor's note: Use this salsa to make Deborah Schneider's Mushroom, Rajas, and Corn Taco with Queso Fresco .

A very useful salsa that is easy to make and keeps well. Firm, fresh Roma tomatoes are dry-roasted until soft and well charred on all sides (quemada literally means "burnt"), then pureed into a smooth salsa with sweet toasted garlic, fresh cilantro, and onion. Salsa quemada clings to the dryer and chunkier taco fillings, adding moisture and great flavor. It is also a classic table salsa, perfect to serve with tostadas and totopos.

Recipe notes

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