Table Salsa

Let's Cook

1. Step 1.

   Add to a dry, medium heavy skillet over medium heat: 3 green onions, white parts only (reserve the green tops); 3 garlic cloves, unpeeled; 2 or 3 fresh chiles such as serrano, jalapeño, habanero, manzana, or a combination, to taste

2. Step 2.

   Cook, turning the pieces occasionally, until the contents of the skillet are lightly charred all over, about 15 minutes. Meanwhile, drain off about half of the juice from: One 28-ounce can whole tomatoes

3. Step 3.

   Add 2 of the tomatoes to a food processor along with: 1 tablespoon lime juice; 1 teaspoon distilled white or cider vinegar; ½ teaspoon salt; ½ teaspoon ground cumin, toasted before grinding, if desired; ½ teaspoon ground coriander, toasted before grinding, if desired; ½ teaspoon oregano, preferably Mexican; (¼ teaspoon cayenne pepper or chipotle chile powder)

4. Step 4.

   When the vegetables are charred, peel the garlic cloves, remove the stems and seeds from the chiles, and cut them into chunks, along with the green onion bottoms. Add the garlic, chiles, and green onion bottoms to the food processor and pulse until finely chopped. Add the rest of the canned tomatoes along with: ¼ cup packed coarsely chopped cilantro; Reserved green onion tops, thinly sliced

5. Step 5.

   Process until well combined but still a little chunky. Adjust seasonings to taste with: Lime juice; Salt

6. Step 6.

   Serve immediately or keep refrigerated for up to 1 week.