Salsa Roja Asada (Mexican Tomato and Serrano Chile Salsa with Onions)

For the best char, preheat your pan for at least five minutes. (And you might want to open a window - it’s going to be smoky.)

1 lb plum tomatoes, cored (~ 5)
½ medium onion
1 serrano chile, halved, seeds removed if desired
1 clove garlic
¼ cup fresh cilantro leaves, with tender stems
sea salt

Heat a dry medium cast-iron skillet over medium-high heat. Cook tomatoes, onion and chile, turning occasionally, until tomatoes are softened and all vegetables are blistered and blackened in spots, 5-10 minutes.

Pulse vegetables with garlic and cilantro in a blender just until chunky; season with salt. Serve warm.

Makes about 2 cups.

Nutritional Information:
Per serving: Calories (kcal) 28 | Fat (g) 0 | Sodium (mg) 7 | Carbohydrates (g) 6 | Dietary Fiber (g) 2 | Total Sugars (g) 4 | Protein (g) 1 | Saturated Fat (g) 0 | Cholesterol (mg) 0