Roasted Tomato and Habanero Salsa

Ingredients

• 2 pounds ripe tomatoes
• 1/2 white onion
• 2 garlic cloves (unpeeled)
• 1 to 2 habaneros
• 1 teaspoon kosher or coarse sea salt (or to taste)
• 1 tablespoon vegetable oil

Directions

1. Char the tomatoes, onion, unpeeled garlic, and habaneros on a griddle or beneath the broiler until soft.
2. Peel the garlic and stem the chiles. Coarsely blend the vegetables with salt, adding the habaneros gradually to control the heat.
3. Fry the puree in hot oil for 6–7 minutes, until darker and slightly thicker.