El Pelon chef Jose Torres knows the consistency of salsa is key to success. Too runny and there’s no texture for dipping. Too thick and you can’t spread it easily. The fire-roasted salsa ($4) threads that needle and adds a kick from a few different types of peppers—including habaneros—and onions. After the ingredients are roasted, he mixes them in a large container until the texture—and consistency—is just right.
