Fire-Roasted Garlic Salsa

Name: Fire-Roasted Garlic Salsa
Yield: feeds 6 (makes 3 cups)
Ingredients: 2 1/2 pounds vine-ripened tomatoes; 1 bulb Roasted Garlic (page 170); Pinch plus 2 teaspoons kosher salt; 5 tablespoons finely diced red onion; 2 tablespoons minced seeded jalapeño pepper; 2 tablespoons fresh lime juice; 3 tablespoons minced fresh cilantro; 1 tablespoon honey; Black pepper; Tabasco sauce; Tortilla chips

January 24, 2012

Come into the Dinosaur any night after work and eat this salsa at the bar with freshly fried tortilla chips. Back home, make it with the best tomatoes you can get your hands on.

Cooks' Note

When made ahead, the salsa can get watery. If this happens, drain through a fine sieve and serve.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.