Fire-Roasted Tomato Salsa (Salsa Tatemada)

• 8 medium Roma tomatoes (about 2 pounds or 907 grams, cored and left whole)
• ½ medium white onion (about 6 ounces or 170 grams, cut into 2 thick wedges with the root end intact)
• 2 serrano chiles (stems removed; use 1 for milder salsa or 3 for hotter salsa)
• 4 garlic cloves (unpeeled)
• ¼ cup fresh cilantro leaves and tender stems (firmly packed)
• 2 tablespoons lime juice (freshly squeezed, plus more to taste)
• ¾ teaspoon Morton kosher salt or 1¼ teaspoons Diamond Crystal kosher salt (4 grams, plus more to taste)

Instructions

1. Heat the Cooking Surface: Set a large comal, cast-iron skillet, or heavy griddle over high heat. Line the skillet with heavy-duty aluminum foil for easier cleanup if desired. Heat for 4–5 minutes, until very hot. Turn on the ventilation hood or open a nearby window before beginning.
2. Char the Vegetables: Add the whole Roma tomatoes, onion wedges, serrano chiles, and unpeeled garlic cloves to the hot cooking surface. Arrange everything in a single layer, working in batches if necessary.8 Roma tomatoes, ½ white onion, 2 serrano chiles, 4 garlic cloves
3. Cook to the Correct Doneness: Turn the vegetables occasionally with tongs so they blister on several sides. Remove each ingredient as it becomes deeply charred and tender: · Garlic: approximately 3 minutes · Serrano chiles: approximately 4–5 minutes · White onion: approximately 6–8 minutes · Roma tomatoes: approximately 8–10 minutes The tomatoes should soften and release some juice but should not completely collapse.tomatoes, onion, serrano chiles, garlic
4. Cool the Vegetables: Transfer the charred vegetables to a rimmed plate as they finish cooking. Let them cool for 8–10 minutes. Keep every bit of the juice that collects on the plate.charred vegetables and accumulated juices
5. Prepare the Charred Vegetables: Peel and discard the garlic skins. Trim the root from the onion. Leave the blistered tomato and serrano skins in place, removing only any loose, dry patches that have burned completely to ash.cooled tomatoes, onion, serrano chiles, garlic
6. Reserve the Tomatoes for Texture: Set aside 3 of the roasted tomatoes. Chop them by hand into small, irregular pieces approximately ¼ inch in size. Return any juice released while chopping to the plate.3 roasted Roma tomatoes
7. Blend the Salsa Base: Add the remaining 5 roasted tomatoes, charred onion, serrano chiles, peeled garlic, cilantro, lime juice, kosher salt, and all accumulated juices to a food processor. Pulse 8–12 times, scraping down the bowl once, until the salsa is mostly blended but very fine pieces remain throughout. Do not process it into a perfectly smooth purée.5 roasted Roma tomatoes, charred onion, serrano chiles, garlic, ¼ cup cilantro, 2 tbsp lime juice, kosher salt, accumulated juices
8. Add the Tomato Texture: Transfer the blended salsa to a mixing bowl. Fold in the hand-chopped roasted tomatoes until evenly distributed.3 chopped roasted tomatoes, blended salsa
9. Rest and Adjust: Let the salsa stand for 10 minutes at room temperature. Taste it with a tortilla chip, then add more kosher salt or lime juice as needed. Add the salt gradually because tortilla chips and the foods served with the salsa may already be seasoned.kosher salt and lime juice as needed
10. Serve or Store: Serve the salsa slightly warm, at room temperature, or chilled. Transfer any remaining salsa to a clean airtight container and refrigerate promptly.finished Fire-Roasted Tomato Salsa