Salsa Roja
Makes 1 1/2 Cups
2 tomatoes
2 garlic cloves
1 large fresh serrano chile, stemmed
1 Tbsp. roughly chopped fresh cilantro
Pinch sugar
Salt
Preheat broiler. Place tomatoes on a baking pan lined with aluminum foil.
Char, turning to blacken all over, about 15 minutes. Heat a cast-iron
skillet over medium heat. Add garlic and chile, and toast, turning
frequently, until soft, 10 to 15 minutes. Set aside to cool. Peel garlic,
then place in a blender or food processor with chile and pulse until
chopped. Core tomato (blackened skin will lend a slightly smoky flavor),
add to puree, and pulse until blended. Transfer to a bowl. Stir in
cilantro and sugar. Season with salt.
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