Roasted Tomato Salsa (Salsa Asada)
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 small
Shallot (peeled)1 small
Cilantro (handful fresh sprigs)Directions:
1
Preheat a medium heavy griddle or cast-iron pan over medium-high heat
2
Add the whole tomatoes, serrano chile and shallot and roast on the dry skillet, turning frequently, until golden brown on all sides, about 8 minutes
3
Transfer the vegetables and chile to a food processor and add the chicken broth and cilantro
4
Pulse until smooth but with some small pieces remaining, or to the desired consistency
5
Season with salt and pepper
6
Serve immediately or cool to room temperature and store in an airtight container in the refrigerator for up to 5 days