Roasted Tomato Salsa
1 pound Roma tomatoes, cored and halved
1/2 medium white onion, cut into 1/2-inch slices
2 medium garlic cloves, peeled and smashed
1 medium serrano chile, stemmed
1 teaspoon kosher salt, plus more as needed
2 tablespoons coarsely chopped fresh cilantro
1 teaspoon freshly squeezed lime juice, plus more as needed
Heat the broiler to high and arrange a rack in the upper third of the oven. Place the tomato halves skin-side up on a baking sheet. Scatter the onion, garlic, and serrano around the tomatoes. Broil until the tomato skins start to blacken and blister, about 7 minutes. Transfer the vegetables to a blender, add the measured salt, and blend into a smooth purée. Transfer to a medium heatproof bowl and let cool to room temperature. Stir in the cilantro and lime juice, taste, and season with more salt and lime juice as needed. Store in the refrigerator in a container with a tight-fitting lid for up to 4 days.
(Use to sauce Chiles Rellenos or Mushroom and Chile Tacos, or for dipping tortilla chips. For a milder salsa, seed and devein the chile before broiling. For a spicier version, add another serrano chile.)
My new favorite saying: "Her cooking' was so bad that the flies got together and fixed the hole in her screen door."