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Mexican | |
| 2 Tbsp. extra-virgin olive oil 6 plum tomatoes (about 2 lb.), cut into 1 1/2" pieces 1/4 small onion, chopped 1 garlic clove 1 serrano chile, coarsely chopped 1/2 cup cilantro leaves with tender stems 1 Tbsp. fresh lime juice Kosher salt | |
| 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. Pur�e 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. | |
Unrated | |
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