The simplicity of this salsa, imported from northern Mexico and popular
in Texas, is deceiving, for it is one of the best all-around table
sauces. The charred tomatoes and chiles have a robust flavor, and you
can control the texture. Some cooks char onion slices on the grill and
add them to this salsa.
2 large tomatoes
2 jalapeño or serrano chiles, stems removed
1/2 teaspoon salt, or to taste
Grill the tomatoes and chiles by placing them 3 to 6 inches above the
flames. Turn them often; they should be soft and the skins should be
In a blender, pulse the tomatoes and chiles for 30 seconds to the
desired consistency. Add salt to taste. The texture is smooth and the
sauce is flecked with tiny bits of the charred chile and tomato skins,
which add an interesting flavor.