I used some of the fresh tomatoes to make some lovely salsa.
About 3 years ago, I traveled to San Miguel de Allende for a week long holiday. While I was in San Miguel, I took a couple of cooking classes – one on mole, one on salsas. Tonight's recipe is loosely based on Maria's roasted salsa recipe.
I bought a comal in San Miguel, and cooked the veg on it. You could just use a cast iron skillet.
Heat the comal on low to medium heat
Place on the hot comal:
~2 garlic cloves with skins on
~1 serrano pepper or jalapeno
~1/2 onion with skin
~2-3 ripe tomatoes
Let the garlic, onion, and serrano get dark brown spotting – turn frequently so they don't actually burn. Turn the tomatoes often so they blister – using tongs helps with this.
Then peel the skins off the onion and garlic, peel the burnt skin off the pepper, core the tomatoes.
Place all in a food processor and chop. You can make big or small chunks – mine came out in small bits because I was multi-tasking.
Add salt to taste and enjoy.
~remove some of the seeds from the tomatoes so the salsa is less watery
~add cilantro and lime to the food processor
~add 1/2 avocado to food processor
~use same ingredients without roasting them