Danny Kim
For the best char, preheat your pan for at least five minutes. (And you might want to open a window—it’s going to be smoky.)
Recipe information
Yield
Makes about 2 cups
Ingredients
1
pound plum tomatoes (about 5), cored
½
medium onion
1
serrano chile, halved, seeds removed if desired
1
garlic clove
¼
cup fresh cilantro leaves with tender stems
Kosher salt
Preparation
Heat a dry medium cast-iron skillet over medium-high heat. Cook tomatoes, onion, and chile, turning occasionally, until tomatoes are softened and all vegetables are blistered and blackened in spots, 5–10 minutes. Pulse vegetables with garlic and cilantro in a blender just until chunky; season with salt. Serve warm.
Nutrition Per Serving
Calories (kcal) 28
Fat (g) 0
Sodium (mg) 7
Carbohydrates (g) 6
Dietary Fiber (g) 2
Total Sugars (g) 4
Protein (g) 1
Saturated Fat (g) 0
Cholesterol (mg) 0