Cinco de Mayo is nigh, but this salsa is good for year-round snacking: Charring all of the vegetables before blending creates a smoky salsa that pairs perfectly with a cold, tart margarita.
Feel free to play around with the recipe. If you want more heat, add another pepper. If you're a wimp (like many of us), take one out. Switch out the tomatoes with tomatillos for a smoky green salsa verde. You do you—just make sure you don't run out of chips.
Charred Tomato Salsa
Recipe from the Tasting Table Test Kitchen
Yield: 2¾ cups
Prep Time: 10 minutes, plus cooling time
Cook Time: 10 minutes
Total Time: 20 minutes, plus cooling time
Ingredients
1 pound (4 medium) plum tomatoes
2 jalapeño peppers
2 garlic cloves
½ white onion, cut into 4 wedges
¼ cup roughly chopped cilantro
2 tablespoons lime juice
1 teaspoon agave
Kosher salt and freshly ground black pepper, to taste
Tortilla chips, for serving
Directions
1. Heat a cast-iron skillet over high heat. Working in batches, sear the plum tomatoes, jalapeños, garlic and onion until charred all over, 5 minutes for the tomatoes and garlic, and 8 minutes for the jalapeños and onion.
2. Transfer all the charred vegetables to the bowl of a food processor and let cool completely. Add the cilantro, lime juice and agave, then pulse until a chunky purée forms. Season with salt and pepper, then transfer to a bowl. Serve with tortilla chips.
