Chips & Salsa Recipe

Roasted Sonora Salsa

1. 1

   Prepare and roast

   Preheat a cast-iron skillet or heavy baking sheet over medium-high heat (or preheat broiler). Halve the tomatoes and place cut-side down on the hot skillet or sheet. Peel the onion and halve; place the halved onion cut-side down next to the tomatoes. Add the whole serrano chiles and unpeeled garlic cloves to the pan. Roast, turning the chiles and garlic occasionally, until the tomato skins are blistered and blackened in spots and the onion has charred edges, about 8–12 minutes on the stovetop or 6–10 minutes under a broiler. Watch carefully so items char but do not become fully carbonized.

2. 2

   Cool and peel

   Remove the garlic and chiles first to a plate. Let the tomatoes and onion cool for 5 minutes so they are easier to handle. Peel the garlic cloves (the skins should slip off) and, if desired, peel some of the tomato skin for a smoother bite — leaving some charred bits gives the characteristic Sonora texture. Remove and discard the tough root end of the onion and roughly chop the onion and tomatoes into large pieces.

3. 3

   Deseed chiles (optional)

   For milder salsa, slice each serrano, remove and discard seeds and membranes using a small spoon or knife. For full heat, leave seeds intact. Chop the chiles roughly.

4. 4

   Pulse to chunky

   In a food processor or blender pulse the roasted tomatoes, roasted onion, peeled garlic, and serranos in 3–4 short pulses until you reach a chunky, rustic texture — do not purée. Alternatively, finely chop everything by hand for a chunkier, more textured salsa.

5. 5

   Season and finish

   Transfer the salsa to a bowl. Stir in the chopped cilantro, lime juice, olive oil, kosher salt, black pepper, and optional ground cumin. Taste and adjust salt and lime as needed. Let the salsa rest at room temperature for 10–15 minutes to allow flavors to meld; chilling briefly (15–30 minutes) is optional but serve at cool-room temperature for best flavor.

6. 6

   Serve

   Spoon the salsa into a serving bowl and serve with tortilla chips. Leftover salsa keeps 3–4 days refrigerated in an airtight container; stir before serving.