Roasted Salsa de Molcajete

• 2 lbs. cluster tomatoes, or fresh Italian plum or roma tomatoes
• 1–2 jalapeños or serranos
• 2 large cloves garlic, with husks
• 0.5 large onion, with husk
• 1 tsp. kosher salt, plus more to taste
• 1 Tbsp. apple cider vinegar
• 0.5 tsp. cumin, ground
• 1–2 Tbsp. minced cilantro

If you don't have a molcajete (a largish lava-rock mortar & pestle), you can use a food processor. Just pulse it a little bit and leave the salsa somewhat chunky for the texture.

Line a 10" skillet loosely with foil. Heat for a couple of minutes over medium heat. Carefully place the tomatoes, chilis, garlic, and onion in the hot skillet.

Char the vegetables evenly, about 3–4 minutes per side, turning them as needed. Use tongs to remove the vegetables to a plate; let them cool enough to handle, about 15 minutes. Discard the husks on the garlic and onion.

Chop the onions. Core the tomatoes, and chop them too.

Cut the stems off the jalapeños and cut them in half lengthwise; cut out the core and seeds. Mince the jalapeño and garlic together, and transfer them to the molcajete or food processor.

Mash roughly with the pestle, or pulse briefly in the processor, adding 0.5 cup of tomatoes at a time. Sprinkle with the salt and add another 0.5 cup of tomatoes and onion. Include lots of the blackened tomato skin as this will add another flavour element.

Add the last of the tomatoes and pound and mash all together, or pulse briefly.

Taste the salsa to see if you need more salt. Add the cider vinegar to sweeten the tomatoes and stir in the cilantro.