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Salsas

Salsa Roja Asada

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.) From: bonappetit.com Makes about 2 cups

1 pound plum tomatoes (about 5), cored
½ medium onion
1 serrano chile, halved, seeds removed if desired
1 garlic clove
¼ cup fresh cilantro leaves with tender stems
Kosher 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.

Tomatillo Salsa Verde

Remove the tomatillo’s papery husk and rinse off any sticky coating before using.
From: bonappetit.com
Makes about 2 cups

1 pound tomatillos, husked, rinsed, quartered
½ medium onion, coarsely chopped
1 garlic clove, crushed
1 serrano chile, seeds removed if desired, coarsely chopped
¼ cup fresh cilantro leaves with tender stems
Kosher salt

Purée tomatillos, onion, garlic, chile, and cilantro in a blender, adding water as needed, until smooth; season with salt.