Dry roasting and charring the ingredients creates the Maillard effect that gives this salsa it's distinctive taste. A sweet and savory combination that's equally delicious with chips and on a carne asada taco.
Makes 1 ½ Cup
- 1 serrano pepper with stem removed
- 2 small garlic cloves, left in its jacket
- ½ small white onion
- 1 medium-sized peach
- 2 small dry-farmed tomato or 2 small early girl tomato
- ¼ cup roughly chopped cilantro
- lime juice to taste
- Kosher salt and freshly ground black pepper, to taste
Method:1. Heat a cast-iron skillet over high heat. Sear the peach, tomatoes, serrano, garlic (in its jacket to prevent burning and removed after cooking), and onion until charred all over or to your liking.
2. Allow the charred ingredients cool and then transfer all the charred vegetables to a blender or a food processor add the cilantro, and lime juice to taste and then pulse until chunky purée forms. Season with salt and pepper, then transfer to a bowl.