Charred Tomato Salsa

• servings: 4 servings

Ingredients

2 Tbsp. extra-virgin olive oil

6 plum tomatoes (about 2 lb.), cut into 1½" pieces

¼ small onion, chopped

1 garlic clove

1 serrano chile, coarsely chopped

½ cup cilantro leaves with tender stems

1 Tbsp. fresh lime juice

Kosher salt

Directions

Heat oil in a medium skillet over medium-high. Cook tomatoes, stirring occasionally, until slightly charred, 7–10 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until saucy and juices are thickened, 6–8 minutes. Let cool slightly.

Transfer tomatoes to a blender and add onion, garlic, chile, cilantro, and lime juice. Purée on high until mostly smooth but still with some texture; season salsa with salt.

Do Ahead: Salsa can be made 2 days ahead. Cover and chill.