Grilled Salsa Roja

chile cilantro garlic grill barbecue onion salsa tomato

Gabriela Cámara

Makes about 3 cups

Source

Ingredients

8 plum tomatoes, cored

½ medium white onion

4 serrano chiles

3 garlic cloves, peeled

1 cup (packed) cilantro leaves with tender stems

Kosher salt

Method

Prepare a grill for high heat. Grill tomatoes, onion, and chiles, turning occasionally, until lightly charred and fragrant, about 4 minutes for chiles and 6–8 minutes for tomatoes and onion. Transfer to a plate and let cool.

Purée tomatoes, onion, chiles, garlic, and cilantro in a blender until mostly smooth and only small pieces remain; season with salt.

Do Ahead: Salsa can be made 2 days ahead. Cover and chill.