Peden + Munk
Charring the vegetables adds bittersweet depth; serve leftovers on scrambled eggs.
Recipe information
Yield
Makes about 3 cups
Ingredients
6
morita chiles, seeds removed
1
pound plum tomatoes
1
small onion, unpeeled, halved through root
3
garlic cloves, unpeeled
3
tablespoons olive oil
2
teaspoons apple cider vinegar
1
teaspoon sugar
Kosher salt
Need to make a substitution?
Preparation
Step 1
Soak chiles in a bowl of very hot water until softened, 20−25 minutes. Drain and transfer to a blender.
Step 2
Meanwhile, cook tomatoes, onion, and garlic in a dry large skillet, preferably cast iron, over medium-high, turning often, until softened and charred in spots, 5−8 minutes. Set onion and garlic aside; transfer tomatoes to blender.
Step 3
Once cool enough to handle, peel onion and garlic and place in blender along with oil, vinegar, and sugar. Blend until smooth. Season with salt.
Step 4
Do Ahead: Salsa can be made 5 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 15 Fat (g) 1 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 0 Sodium (mg) 0