Charred Salsa

Preparation info

  • Difficulty

    Easy

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

Method

Place a heavy, unoiled skillet over medium heat for a minute or two. Add a whole unpeeled onion, 2 to 3 cloves of garlic, and 1 or 2 chiles, and toast for a few minutes on all sides or until the vegetables have softened a bit and blackened in small spots. Transfer to a plate to cool, then remove the peels from the onion and garlic. Chop these and the chiles following the quantities in the recipe above or adjusting to your taste, and add to the rest of the ingredients.