The secret is to char the components under the broiler for a roasty taste, then blitz it in batches for a texture that’s right in between chunky and smooth. Generally, it’s pico de gallo, however make it roasted.

Components

• 2 pound. tomatoes, cored, halved crosswise
• 1 medium white onion, sliced into 1/4″- thick rounds
• 3 serrano chiles
• 3 garlic cloves, unpeeled
• Kosher salt
• 2 Tablespoon. fresh lime juice
• 2 Tablespoon. carefully sliced cilantro
• Tortilla chips (for serving)

Preparation

• Heat broiler. Location tomatoes cut side down on a foil-lined rimmed baking sheet. Fit onion, chiles, and garlic around tomatoes so whatever is tight however not overlapping. Broil, turning onion and chiles as soon as, up until gently charred, about 6 minutes for chiles and garlic and 15 – 18 minutes for tomatoes and onion.

• Peel garlic and location in a food mill together with half of the tomatoes. Pulse till extremely smooth. Include staying tomatoes and pulse up until tomatoes are mainly separated however mix still has some texture. Transfer to a medium bowl. Carefully slice onion and chiles and blend into purée; season with salt. Let cool. Stir in lime juice and cilantro. If required, season salsa with more salt. Serve with chips.

• Recipe