Salsa Brava

🥘 Ingredients

• tomatoes 2 Roma or plum
• jalapeños 2
• tomatillo 1 medium
• onion ½ medium
• garlic 4 cloves
• lime juice 1
• salt ½ tsp

1. 1

   Add the tomatoes , stemmed, halved, and seeded jalapeños , husked tomatillo , onion , and garlic to a dry cast-iron pan .
2. 2

   Place the pan over medium-high heat and toast, turning occasionally, until the vegetables are blistered and beginning to blacken on all sides, about 20 minutes .
3. 3

   Transfer to a high-speed blender , add the lime juice and salt , and blend to a slightly chunky consistency.
4. 4

   Store in a sealed container in the refrigerator for up to 1 week.