• Level:Easy
  • Total: 30 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 10 min

  • Yield:4 servings


6 Roma tomatoes, cored and cut in half lengthwise

4 cloves garlic, unpeeled

1 serrano chile, cut in half, see Cook’s Note

1 shallot, skins removed, halved

1/2 small yellow onion, skin removed and quartered

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper, for sprinkling 

Salt and freshly ground black pepper, for sprinkling

2 tablespoons fresh cilantro, roughly chopped


  1. Preheat the grill to medium-high heat. Place the tomatoes, garlic, chiles, shallots and onions cut-side up on a baking sheet. Drizzle the vegetables with the oil and sprinkle with salt and pepper. 
  2. Transfer the vegetables to the grill and grill until all the vegetables are blistered and charred, 8 to 10 minutes, turning occasionally. Let the vegetables cool slightly. Peel the garlic and remove the skins of the tomatoes. Transfer the vegetables to a food processor, add the cilantro and pulse until you have a chunky salsa. Add salt and pepper to taste. Serve immediately.

Cook’s Note

To make a milder salsa, remove the seeds and white membranes of the chile.

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