Recipe courtesy of Marcela Valladolid
Roasted Tomato Salsa (Salsa Asada)
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: About 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 46
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 1 mg
- Sodium
- 388 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: About 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 46
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 1 mg
- Sodium
- 388 mg
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.
