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Pan-Roasted Red Salsa |
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Serves: 2
Print this Recipe
(Salsa Roja Asada)
Category: Vegetable Salsas and Table Sauces
Makes about 2 cups
A 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.
6 small plum tomatoes
2 slices white onions (1/2-inch-thick)
2 large jalapeño peppers, halved lengthwise and seeded
2 cloves garlic (medium), 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
1. 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.
2. 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.
3. 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. Serve at room temperature.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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