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Ana Quinn’s Roasted Salsa Asada

    Salsa Asada with roasted vegetables, served with a tortilla chips and lime, horizontalSalsa Asada

    All ingredients in this Salsa recipe are roasted (which is the meaning of “asada”). This salsa recipe is the gift of the wife of an old friend in appreciation for some cooking advice about eggs. Ana Quinn is from Mexico and this is her family’s recipe. It was given with the note that an important detail is that the onions are seared and scorched, but not fried. No oil is used at all.

    A great all-purpose salsa to complement Mexican dishes

    Chris posted the recipe to me with the note: “It is meant to have a thinner consistency than the chunky store bought stuff.  Having had this salsa, I am spoiled and never eat the store bought stuff anymore. It’s an all-purpose salsa, great on eggs and burgers, any kind of chili: vegetarian, beef or chicken, roasted or fried chicken, beef, pork, or fish, burgers, french-fries; wherever you would add some spicy heat to your recipe.”

    It is an excellent salsa that I have made and enjoyed many times.

    Salsa Asada with roasted vegetables, served with a tortilla chips and lime, horizontalSalsa Asada

    Ana Quinn’s Salsa

    Salsa asada made with roasted tomatoes, peppers, and onions.
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Course: Appetizer
    Cuisine: Mexican
    Servings: 4


    • 3 medium sized tomatoes
    • 1 clove of garlic
    • 12-15 small green chillies the smaller; the hotter! (try that many to start; we use 25-30 at our place)
    • yellow onion about 3 times the size of the garlic clove,
    • 2-3 pinches of salt you can always add more later,
    • 1/2 cup of water to thin the salsa. Add less water if you like thicker consistency. You can always add more water, so start conservatively.


    • In a baking pan, low broil tomatoes in the oven until soft, about 5-7 minutes.  Keep an eye on them!
    • Rotate them every couple of  minutes so they are as even as you can get them.
    • A little blackened scorching of the skin is normal.  This will give the tomatoes much better flavour than if you boil them in water!  Trust me; broiling makes the difference!
    • Soften the chillies, garlic, and the onion on a dry cast iron skillet (NO OIL!).  (We are using an iron comal in the photos.)
    • Salt to taste; not too much.  You can always add a little more.
    • Place all the ingredients into your blender.  Add just enough water to reach 3/4 of the way to the top of your ingredients in the blender; this will thin the salsa, so don’t add too much water!
    Tried this recipe?Let us know how it was!

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