Salsa Roja

Recipe from: Judy Bolton
Servings: 1 1/2 Cups

2 tomatoes
2 garlic cloves
1 large fresh serrano chile, stemmed
1 tablespoon roughly chopped fresh cilantro
pinch sugar
salt

Preheat broiler. Place tomatoes on a baking pan lined with aluminum foil.  Char, turning to blacken all over, about 15 minutes. Heat a cast-iron skillet over medium heat. Add garlic and chile, and toast, turning frequently, until soft, 10 to 15 minutes. Set aside to cool. Peel garlic, then place in a blender or food processor with chile and pulse until chopped. Core tomato (blackened skin will lend a slightly smoky flavor), add to puree, and pulse until blended. Transfer to a bowl. Stir in cilantro and sugar. Season with salt.