Charred Tomato Salsa

This salsa is great on Fresh Corn Fritters, as well as on grilled steak or chicken tacos. It'll keep in the fridge for up to 1 week.

Servings: Yields about 3/4 cup

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Ingredients

1 pound fresh ripe tomatoes (about 3 medium)

1 unpeeled medium clove garlic

1/2 medium chipotle from a can of chipotle chiles in adobo sauce

Kosher salt

1 tablespoons extra-virgin olive oil

2 tablespoons finely chopped fresh cilantro

1-1/2 teaspoons fresh lime juice

Directions

1. Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the tomatoes and garlic on a rimmed baking sheet and broil until the tomatoes are charred on one side, about 5 minutes. Turn the tomatoes and garlic and char on the second side, about 2 minutes longer. Let cool. Peel the tomatoes and garlic, discarding the skins and saving any juices that are released.

2. In a blender, briefly puree the tomatoes and their juices, the garlic, chipotle chile, and 1/2 teaspoon salt--it needn't be perfectly smooth.

3. In a medium, heavy-based saucepan, heat the oil over medium-high heat. When a drop of the pureed tomato mixture sizzles when added, pour in the remaining puree. Bring to a boil, stirring frequently. Adjust the heat to an active simmer and continue to cook, stirring frequently, until reduced to a scant cup and thickened to a sauce consistency, 8 to 12 minutes. Cool to room temperature. Stir in the cilantro and the lime juice. Season to taste with salt. Serve at room temperature.

Make Ahead:
This salsa can be kept in the fridge for up to one week.

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