Fire-Roasted Garlic Salsa
Come into the Dinosaur any night after work and eat this salsa at the bar with freshly fried tortilla chips. Back home, make it with the best tomatoes you can get your hands on.
When made ahead, the salsa can get watery. If this happens, drain through a fine sieve and serve.
Recipe information
Yield
feeds 6 (makes 3 cups)
Ingredients
The Salsa
The Accoutrement
Preparation
Step 1
Fire up the grill, a gas burner, or even the broiler. Set the tomatoes directly over or under the heat source and cook, turning often, til the skins just blacken. Peel, cut out the stems, and then cut them in half around their equators. Take each half tomato in your fist and give it a squeeze over a bowl to get rid of the seeds and juice. Dice the flesh and put it in a clean bowl.
Step 2
Squeeze the garlic cloves out of their skins, add a pinch of salt, and mash to a paste. Mix into the tomatoes along with the remaining 2 teaspoons salt and the onions, jalapeños, lime juice, cilantro, honey, pepper, and Tabasco. Purée half the salsa in the work bowl of a food processor. Stir the puréed and chunky salsas together.
Step 3
Heap the salsa in a bowl and serve with tortilla chips.
