Salsa Quemada

Roasted Tomato Salsa

Preparation info

  • Difficulty

    Easy

  • Makes

    2½ cups

    .

Appears in

Amor y Tacos

Amor y Tacos

By Deborah Schneider

Published 2010

  • About

A very useful salsa that is easy to make and keeps well. Firm, fresh Roma tomatoes are dry-roasted until soft and well charred on all sides (quemada literally means “burnt”), then pureed into a smooth salsa with sweet toasted garlic, fresh cilantro, and onion. Salsa quemada clings to the dryer and chunkier taco fillings, adding moisture and great flavor. It is also a classic table salsa, perfect to serve with tostadas and totopos.

Ingredients

  • 5 large Roma tomatoes, whole, not cored or cut in any way
  • 1 serrano or jalapeño chile
  • 2 cloves garlic, skin on
  • ¼ cup minced white onion
  • 1 teaspoon salt, or to taste
  • ½ bunch cilantro

Method

  1. Make sure your kitchen is well ventilated. Put a piece of aluminum foil in a heavy sauté pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, chile, and garlic cloves in the pan and dry-roast them on all sides until well charred and soft. The garlic and chiles will be done quickly; the tomatoes may take 10 minutes or longer to cook.
  2. Peel the garlic and stem the chile. Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro. Pulse until the salsa is smooth and taste for seasoning. The salsa will keep, refrigerated, for several days. Reseason before use.