Roasted Tomato Salsa (Salsa Asada)

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
About 2 cups
Level:
Easy

Ingredients
  • 4 Roma tomatoes, cored
  • 1 serrano chile, stemmed
  • 1 small shallot, peeled
  • 2 1/2 tablespoons chicken broth (homemade or canned low-sodium)
  • 1 small handful fresh cilantro sprigs
  • Kosher salt and freshly ground black pepper
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.


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    This recipe is featured in:

    The Kitchen