Salsa Quemada (Roasted Tomato Salsa)
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
58
Spice
44
Sweetness
40
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Make sure your kitchen is well ventilated
2
Put a piece of aluminum foil in a heavy sauté pan (preferably cast iron) and set it over medium-high heat
3
Place the whole tomatoes, chile, and garlic cloves in the pan and dry-roast them on all sides until well charred and soft
4
The garlic and chiles will be done quickly; the tomatoes may take 10 minutes or longer to cook
5
Peel the garlic and stem the chile
6
Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro
7
Pulse until the salsa is smooth and taste for seasoning
8
The salsa will keep, refrigerated, for several days
9
Reseason before use
10
Make sure your kitchen is well ventilated
11
Put a piece of aluminum foil in a heavy sauté pan (preferably cast iron) and set it over medium-high heat
12
Place the whole tomatoes, chile, and garlic cloves in the pan and dry-roast them on all sides until well charred and soft
13
The garlic and chiles will be done quickly; the tomatoes may take 10 minutes or longer to cook
14
Peel the garlic and stem the chile
15
Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro
16
Pulse until the salsa is smooth and taste for seasoning
17
The salsa will keep, refrigerated, for several days
18
Reseason before use