Method
Broil or dry-roast the tomatoes, chiles, onion, and unpeeled garlic until blistered and softened, turning as needed.
Peel the garlic and stem the chiles. For less heat, remove some seeds.
Pulse the roasted vegetables with cilantro, lime, and salt to the desired texture.
Taste and adjust salt and acidity. Cool promptly before refrigeration.
Notes
The salsa thickens as it chills. Reserve some tomato juices to adjust consistency.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Use it as the salsa component in Smoky Black Bean Tacos.
- Serve with Fresh Lime Guacamole as a complementary dip.