Heat a cast-iron skillet over medium heat. Add tomatoes, garlic and chilesAdvertisement
to taste; cook, turning every few minutes, until the skins are blistered and charred in places, 15 to 20 minutes. The vegetables will cook at different rates. Remove each when it is charred or browned; allow to cool slightly. Peel the garlic, core the tomatoes and stem the peppers.
Transfer the vegetables to a blender and puree until smooth.
Heat oil in the same pan over medium-high heat. Carefully pour in the puree, season with salt and cook, stirring and scraping up any bits in the pan, until the sauce has thickened somewhat, 10 to 15 minutes. Serve hot or cold.
Make Ahead Tip: Cover and refrigerate for up to 1 week or freeze for up to 2 months.
1/2 vegetable, 1/2 fat