Charred Tomato and Chile de Arbol Table Salsa

What you need

• 500 g (1 lb) Roma tomatoes, about 5
• 1/4 white onion, in one piece
• 2 cloves garlic, unpeeled
• 6 dried chiles de arbol, stems removed
• 1 tsp salt
• 1 tbsp vegetable oil
• 1 handful cilantro, chopped, optional

Method

Restated from the original video

1. 1

   Set a dry comal or heavy cast-iron skillet over medium-high heat.

2. 2

   Lay the tomatoes, onion and garlic on the hot surface. Turn the garlic until soft and blackened in spots, about 6 min, then lift it off.

3. 3

   Keep turning the tomatoes and onion until charred on all sides and the tomatoes slump and split, 10-12 min.

4. 4

   Toast the chiles on the comal for 20-30 seconds a side, just until fragrant and a shade darker. Burnt chiles make the salsa bitter.

5. 5

   Peel the garlic.

6. 6

   Blend the tomatoes, onion, garlic, chiles and salt until fairly smooth with a little texture left. Add a splash of water if it is too thick to move.

7. 7

   Heat the oil in a saucepan over medium heat and pour in the salsa. It will spit, so stand back.

8. 8

   Simmer, stirring often, until it darkens slightly and thickens, about 5 min.

9. 9

   Stir in the cilantro and taste for salt. Serve warm or at room temperature.

Imported from masienda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.