Salsa de Chorizo

Preparation

1. Step 1

   Heat a comal or large cast-iron pan over medium-low heat. Once hot, add the tomatoes, tomatillos, garlic, jalapeño, habanero and chile de árbol. Char and toast, flipping for even color. The chile de árbol will take just a minute or two (set aside once done). The rest of the ingredients will take 10 to 20 minutes, with the garlic and fresh chiles ready toward the beginning; the vegetables should be fully softened and charred, and the tomatoes should be bursting at the seams. (Alternatively, place the ingredients on a baking sheet under the broiler for 10 to 15 minutes, flipping as they roast. Chile de árbol will be ready much sooner.) Remove from the heat. Once cool enough to handle, peel and discard the garlic. Finely chop the roasted tomatoes, tomatillos, garlic and chiles, or coarsely purée in a blender.

2. Step 2

   Heat the oil in the same skillet set over medium heat. Add the chorizo and cook for 4 to 5 minutes, breaking it apart as it cooks, until cooked through and starting to brown. Add the onion and cook in the chorizo fat until softened, 4 to 5 minutes. Pour the chile mixture over the chorizo, add ¾ teaspoon of salt, and continue cooking for a couple of minutes. Set aside. (It will keep refrigerated in an airtight container up to four days.)

3. Step 3

   If serving with eggs, heat a teaspoon of oil in a small skillet set over low, crack eggs, season with salt and pepper and cook to your desired doneness, ideally with the white just set and the yolk still runny. Serve topped with salsa.