Roasted Medium Red Salsa – makes 1 ½ cups.
*see variations for chipotle and green (tomatillo) below.
4 medium very red (ripe)* Roma or San Marzano tomatoes
1 *serrano pepper, stem removed
½ large clove garlic, grated or finely chopped if you want to pulse your salsa
1/4 of a medium white onion
Handful fresh cilantro, stems and leaves (2-3 tbsp. chopped)
1/2 cup or so of water – depends on how thick you like it.
Salt to taste
In a small skillet on med-high, roast tomato and Serrano until quite black on all sides. Fruit will look wilted and limp, almost burnt. Add it to pan and leave it alone, turning once in a while. After roasted, add all ingredients to blender and pulse (for chunky) or blend (for smooth) until mixed. Taste apart from a tortilla chip to gauge salt.
*One can also substitute part of a 14 oz. can of fire-roasted tomatoes in place of the fresh tomato and skip the pan-roasting all together.
*The process for roasted green salsa is the same – just substitute 4 large or 6 medium green tomatillos. Add optional 1/2 of an avocado for extra creamy deliciousness 🙂
*For chipotle salsa, substitute 1 chipotle pepper in adobo sauce (canned) in place of serrano pepper.