Roasted Tomato Salsa (Salsa de Molcajete)

Steps

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1. 1
   Set the oven rack to the highest position, about 4 inches from the broiler coils. Arrange sliced tomatoes, onion, garlic (with skin on), and jalapeño on a baking sheet and place under the broiler. Roast for about 6 minutes, watching carefully as garlic and chili may finish earlier than the tomatoes. Once one side is charred, flip all ingredients and roast the other side until all are well blackened.
   ▶ ≈0:22
2. 2
   Remove the roasted vegetables from the broiler and let them cool until cool enough to handle. Once cooled, peel off the papery skin from the garlic and the charred skin from the tomatoes and jalapeño.
   ▶ ≈2:34
3. 3
   Place the peeled garlic, jalapeño, and a pinch of salt in the molcajete. Grind with the pestle by working against the sides of the mortar—never pound downward, as this can crack the molcajete—until you form a coarse paste.
   ▶ ≈3:23
4. 4
   Add the roasted tomatoes to the molcajete. Lightly crush each tomato by hand before adding it to prevent juices from splashing everywhere. Continue grinding against the sides of the mortar, leaving some coarse texture and chunky pieces.
   ▶ ≈4:47
5. 5
   Cut the roasted onion into small pieces and stir them into the mortar. Taste the salsa and adjust the salt as needed until it reaches your desired flavor balance.
   ▶ ≈6:32