Always-Great Homemade Salsa

Instructions

1. Heat broiler. Place 2 lb. tomatoes, cored, cut in half crosswise, cut side down on a foil-lined rimmed baking sheet. Fit 1 medium white onion, sliced into ¼"-thick rounds, 3 serrano chiles, and 3 garlic cloves, unpeeled, around tomatoes so everything is snug but not overlapping. Broil, turning onion and chiles once, until lightly charred, about 6 minutes for chiles and garlic and 15–18 minutes for tomatoes and onion.
2. Peel garlic and place in a food processor along with half of tomatoes. Pulse until very smooth. Add remaining tomatoes and pulse until tomatoes are mostly broken up but mixture still has some texture. Transfer to a medium bowl. Finely chop onion and chiles and mix into purée; season with kosher salt. Let cool. Stir in 2 Tbsp. fresh lime juice and 2 Tbsp. finely chopped cilantro. Season salsa with more salt if needed. Serve with tortilla chips.

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