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Salsa Negra

Time 40 minutes
Yields Makes 3 cups
Salsa Negra
1

Heat the broiler.

2

Remove the hard core from each tomato, then place the tomatoes in a 13x9-inch metal baking pan. Add water so that the tomatoes are covered halfway.

3

Place under the broiler and broil until the skin of the tomatoes is blackened, 15 to 20 minutes.

4

Remove the pan from the oven, turn the tomatoes over and repeat, broiling until the tomatoes are blackened on the other side, another 15 to 20 minutes.

5

Remove the pan from the oven; reserve the water.

6

Place the tomatoes in a blender with the onion, cilantro, cumin, garlic, pepper and salt and puree until almost smooth, but with bits of charred tomatoes showing.

7

If the salsa seems too thick, add a little of the cooking water from the tomatoes and blend again.


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