Salsa Roja

Tomatoes, onions, serrano chile and garlic get charred on a comal or skillet then blitzed in a blender or food processor to make this flavorful salsa roja you’ll want to use on so many things. We lean on it hardest when tomatoes are not at peak season — charring deepens the flavor of Roma tomatoes, which can be rather bland when they’re raw.

Makes about 1 3/4 cup.

Ingredients

1 pound Roma tomatoes (4 medium tomatoes), cut in half through their stem ends

1/4 large white onion, cut in thick slices

1 medium clove of garlic, still in its skin