Gabe Zambrano of Soho Taco, Part Three
2 lbs. vine-ripened red tomatoes
5 serrano chiles
5 chiles de árbol
1/2 medium white Onion
5 cloves garlic
1/4 c. water
2 Tbsp. dried oregano
1 tsp. diced cilantro
Sea salt to taste
|Photo credit: Meg Strouse|
1. Place the whole tomatoes, the chiles, the garlic cloves and the onion half on an
extremely hot heavy cast iron skillet and grill for 8 to 10 mins while rotating now and then
until most of the surface area of the ingredients are charred.
2. Afterwards, place the items in a blender and pulse while adding the water until you
get a chunky consistency, but not a purée.
3. Place the mixture into a bowl and squeeze in the lime juice. Continue to flavor the salsa
by sprinkling in the oregano while crushing it with your fingers in order to make it more
refined. Then, flavor with sea salt to taste.
4. Wait about 5 minutes to let the flavors marry a little, then sprinkle in the cilantro.
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