Roasted Tomato Salsa (Salsa Quemada) (14 August 2014 )
6 dl
5 large Roma tomatoes, whole
1 serrano or jalapeno chile, whole
2 cloves garlic, skin on
1/2 medium red onion, cut into 1 inch wedges
1 1/2 cup of cilantro leaves
1 chipotle chili in adobo sauce
juice of 1-2 limes, or to taste
salt to taste
Turn the fan over your stove on. Put a piece of aluminium foil in a heavy saute pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, jalapeno chile, garlic cloves and onion in the pan and dry-roast them on all sides until well charred and soft. The garlic, chiles and onion will be done sooner, the tomatoes may take 10 minutes longer to cook.
Peel the garlic, stem and seed the chile. Place the tomatoes, garlic, chile, onion in a blender. Add cilantro, chipotle chili and lime juice. Pulse until the salsa is smooth. Season with salt. The salsa will keep refrigerated for several days. Taste and reseason after it chills.
5 large Roma tomatoes, whole
1 serrano or jalapeno chile, whole
2 cloves garlic, skin on
1/2 medium red onion, cut into 1 inch wedges
1 1/2 cup of cilantro leaves
1 chipotle chili in adobo sauce
juice of 1-2 limes, or to taste
salt to taste
Turn the fan over your stove on. Put a piece of aluminium foil in a heavy saute pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, jalapeno chile, garlic cloves and onion in the pan and dry-roast them on all sides until well charred and soft. The garlic, chiles and onion will be done sooner, the tomatoes may take 10 minutes longer to cook.
Peel the garlic, stem and seed the chile. Place the tomatoes, garlic, chile, onion in a blender. Add cilantro, chipotle chili and lime juice. Pulse until the salsa is smooth. Season with salt. The salsa will keep refrigerated for several days. Taste and reseason after it chills.