Prep time: 10 minutes
Total time: 15 minutes
Yield: nearly 1 quart (4 cups)
1 28 oz. can diced fire-roasted tomatoes (I use Muir Glen Organic)
1 head garlic, cloves separated, skin on
4 serrano chilis or 2 jalapenos
1/2 tsp. kosher salt
1/2 of small white onion, finely chopped and rinsed in cool water
1/2 c. chopped cilantro
- Heat a dry cast iron pan on high heat until very hot. Add all garlic cloves and chilis. Turn once the cloves and chilis begin to smoke and blister, every 5 minutes or so, for 10–15 minutes, until all sides have been roasted. Remove from heat and wait until cool enough to handle.
- Once cooled, peel paper away from cloves. With the dull side of a paring knife, scrape away as much skin as possible from the chilis. If you want mild salsa, remove all the seeds and veins. For medium salsa, remove the skins and veins of 2 of the chilis, or just throw them all in whole like I do.
- In a food processor, blend the tomatoes, garlic, chilis and salt for about 20 seconds. Place tomato mixture in a bowl, stirring in the onions and cilantro. This will keep for up to a week, but I doubt it will last that long.