Salsa Roja de Sartén (Skillet-Charred Red Table Salsa)

Method

1. 1

   Set a dry skillet over medium-high heat. Add the tomatoes, unpeeled garlic, onion and jalapeños.

2. 2

   Char everything, turning occasionally, until blackened in spots on all sides, about 10 minutes; the tomatoes and jalapeños will soften and the garlic will feel tender through the skin.

   💡 Let real black spots form — that char is most of the flavor in this salsa.

3. 3

   Let everything cool enough to handle, then peel the garlic and stem the jalapeños, keeping the seeds in for more heat if you like.

4. 4

   Blend the charred vegetables with the lime juice, cilantro and a splash of water to your preferred texture — chunky or smooth.

5. 5

   Season with salt and taste; add more lime or a splash of water if it's too thick.

6. 6

   Serve warm or chilled, alongside chips, tacos or eggs.