Salsa Roja Asada
Pan-Roasted Red SalsaA rustic salsa of pan-roasted ingredients has a different, more intense flavor than a fresh salsa with raw ingredients. Try it spooned over plain grilled meats, poultry, or fish.
Ingrediënten
- Makes about 2 cups
- 6 small plum tomatoes
- 2 1⁄2-inch-thick slices white onion
- 2 large jalapeño chiles halved lengthwise and seeded
- 2 medium garlic cloves unpeeled
- 1 ⁄2 teaspoon dried oregano Mexican variety preferred, crumbled
- 1 ⁄4 teaspoon ground cumin
- 2 teaspoons olive oil
- 1 teaspoon unseasoned rice vinegar
- 1 ⁄2 teaspoon salt or to taste
Instructies
- Heat a dry griddle or skillet over medium heat and pan-roast the tomatoes, onions, jalapeños and garlic, turning frequently, until all have charred spots on all sides and are softened.
- The roasting time varies with each piece.
- Remove the pieces to a plate, as they are ready, about 5 minutes for the garlic, 10 minutes for the chile, and 12 to 15 minutes for the onion and tomatoes.
- When all are finished, finely chop the tomatoes, onions, and jalapeños, and put them in a bowl.
- Remove the outer skin from the garlic, and chop it very fine.
- Add it to the tomato mixture.
- In a small dry skillet, toast the oregano until aromatic, about 45 seconds.
- Add to the bowl along with the cumin, olive oil, vinegar, and salt.
- Mix well.
Notes / Tips / Wine Advice:
Serve at room temperature.
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