Mely Martínez

Roasted Red Salsa

Salsa Roja Rostizada

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Preparation info
  • Yield:

    1

    cup
    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico
The Mexican Home Kitchen

By Mely Martínez

Published 2020

  • About

The roasted flavors of this salsa pair well with grilled meats and Guacamole. But to be honest, it tastes great regardless of what you put it on. Just a couple spoonfuls over a warm, freshly made tortilla tastes delightful, and it is even better if you add some diced avocado.

Ingredients

  • 2 medium tomatoes
  • 1 small clove garlic, unpeeled
  • 3 serrano peppers

Method

  1. Preheat a comal or large skillet over medium-high heat, then roast the tomatoes, garlic, and peppers, turning them so they can roast evenly. (See specific roasting instructions for each vegetable.) Once roasted, peel the garlic.
  2. Place the roasted vegetables in a blender and blend until desired consistency. If you have a molcajete,