- Chez Panisse opens (1971)
Simple Smoky Salsa
- 2 medium tomatoes
- 1 small head garlic, unpeeled
- 1/4 Cup cilantro
- 2-3 Tablespoons hot sauce
- Maldon sea salt flakes and freshly cracked black pepper, to taste
This recipe's name is no lie — the secret to simplicity is hot sauce. Combined with fresh ingredients like tomatoes, cilantro, and garlic, the salsa takes on a sultry and smoky flavor that sets it apart from any store-bought variety.
In a medium cast-iron skillet over high heat, burn the outside of the tomatoes and the garlic. Do this by turning the tomatoes and garlic every 3 to 4 minutes using tongs. Once all sides are blackened, remove and set aside in a bowl to cool. Place tomatoes into the work bowl of your food processor. Squeeze the head of garlic from the root end and the cloves should pop right out. Add them to the food processor along with the cilantro, hot sauce, and salt and pepper to taste. Pulse the food processor until all ingredients are well incorporated, but not still chunky.