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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.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 4
Course: Appetizer
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. In a baking pan, low broil tomatoes in the oven until soft, about 5-7 minutes.  Keep an eye on them!
  2. Rotate them every couple of  minutes so they are as even as you can get them.
  3. 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!
  4. Soften the chillies, garlic, and the onion on a dry cast iron skillet (NO OIL!).  (We are using an iron comal in the photos.)
  5. Salt to taste; not too much.  You can always add a little more.
  6. 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!