Fire-roasted vegetables take center stage in this delicious homemade salsa.
Photo by Iuliia Nedrygailova
MAKES ABOUT 1½ CUPS
Salsa asada is simply salsa in which the vegetables are first roasted. Roasting brings out and intensifies the natural flavor of the vegetables.
4 Roma tomatoes, halved
1 small white onion, halved
2 large garlic cloves, with husk
1 large jalapeno pepper, halved with stems and seeds removed*
1 teaspoon kosher salt
Juice of one lime
1 chipotle pepper
2 teaspoons adobo sauce
1 handful fresh cilantro
Preheat oven broiler. On a large sheet pan lined with foil, arrange tomatoes, onion, garlic cloves and jalapeno, skin side up. Broil until skins are charred, 5–8 minutes. Remove and let cool slightly. Remove husk from garlic. Place in the bowl of a food processor and add salt, lime juice, chipotle pepper, adobo sauce and cilantro. Pulse until desired consistency. Store in an airtight container in refrigerator for up to 1 week.
*For a spicier salsa, do not remove seeds from jalapeno pepper.
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