The tomatoes and chiles can be browned under a broiler, directly over a gas flame, or in a cast iron skillet. I find the last method to be the most convenient, but all are suitable. If you happen to have a charcoal grill going, use that for an amazing smoky effect. Directions below are for the cast iron skillet, so adjust cooking time according to your method. Trust your eyes and nose.
1 lb. tomatoes (2-3 medium tomatoes)
3 jalapeño or serrano chiles
2 garlic cloves, peeled
Heat a dry cast iron skillet over medium-high heat, and when hot, place the tomatoes and chiles in the pan. Cook, turning occasionally until they are brown-black in most places. Remove the tomatoes and chiles as they finish.
Remove stems from the tomatoes and chiles, and chop coarsely. Add the tomatoes, chiles, garlic, and a few pinches of salt to a blender, and pulse until you have a fairly coarse salsa. Serve immediately, or keep in the refrigerator for 3-4 days. This salsa freezes well.
Watch us make it:
Watch us broil some chiles: