Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Roasted Tomato Salsa (Salsa Asada)
Total:
15 min
Active:
15 min
Yield:
About 2 cups
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
About 2 cups
Level:
Easy

Ingredients

Directions

Preheat a medium heavy griddle or cast-iron pan over medium-high heat. Add the whole tomatoes, serrano chile and shallot and roast on the dry skillet, turning frequently, until golden brown on all sides, about 8 minutes.

Transfer the vegetables and chile to a food processor and add the chicken broth and cilantro. Pulse until smooth but with some small pieces remaining, or to the desired consistency. Season with salt and pepper.

Serve immediately or cool to room temperature and store in an airtight container in the refrigerator for up to 5 days. 

More from:

The Kitchen

IDEAS YOU'LL LOVE

Skirt Steak Tacos with Roasted Tomato Salsa

Recipe courtesy of Bobby Flay

Grilled Salmon with Citrus Salsa Verde

Recipe courtesy of Giada De Laurentiis

Spicy Lobster Cakes with Mango and Avocado Salsa

Recipe courtesy of Nancy Fuller

Salsa Verde: Green Tomatillo Salsa

Recipe courtesy of Rick Bayless

Southwestern Egg Rolls with Salsa Dipping Sauce

Recipe courtesy of Valerie Bertinelli

Grilled Grouper Fillets with Creole Salsa

Recipe courtesy of Brian Kern

Roasted Tomato, Arugula and Mozzarella Salad

Recipe courtesy of Gina Neely|Pat Neely

Spicy Cranberry Salsa

Recipe courtesy of Food Network Kitchen

Roasted Tomato Bisque

Recipe courtesy of Jeff Mauro

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking