Tomato Salsa Recipe Salsa Roja Asada

TOMATO SALSA RECIPE | SALSA ROJA ASADA

Steps:

• Chop the tomatoes and jalapeños into big chunks. Also peel the garlic cloves. Place them on a heated pan along with 4-5 cloves of garlic. You can remove the seeds of the jalapeños if you want to reduce the spice level.
• Place the tomatoes, jalapeños and garlic on a heated pan. I have not added any oil in this recipe, but you can coat the pan with a layer of oil if you want. Alternately you can also grill them in the oven.
• Roast the vegetables till the they are soft and smoky. Do not be afraid if the edges of the vegetables turn black. The charred veggies give a nice flavor and color to the salsa.
• Add some onion to the pan and roast till it turns golden brown or translucent.
• Transfer the roasted veggies to a food processor or blender and make a puree. You can add some water to get the desired consistency.
• Add the roasted onion to the blender and make a puree.
• Now add black pepper powder, red chilli powder and salt, as per your taste. Also add some lime juice.
• Add chopped cilantro (coriander leaves) and puree the mixture well. Adjust the consistency by adding water if needed. Generally the salsa should be of a thick chunky consistency.
• Tomato Salsa or Salsa Roja Asada is ready. You can refrigerate for 20-30 minutes before serving.

ROASTED TOMATO SALSA (SALSA ASADA)

Steps:

• 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.

SALSA ROJA (SALVADORAN TOMATO SAUCE)

Steps:

• Heat the oil in a saucepan over medium heat. Add the onion, garlic and chile and saute for 2 to 3 minutes, or until the onion is translucent.
• Stir in the tomatoes and oregano and simmer for about 10 minutes. Remove from heat and cool a bit.
• Puree the tomato sauce in a blender or with an immersion blender until smooth, adding a little water if needed. Add salt and pepper to taste, stir in cilantro if using and serve.

SALSA ROJA MEXICANA

Steps:

• Place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil.
• Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes.
• Drain, but reserve 1/3 cup of the cooking liquid.
• Mix the bouillon into the 1/3 cup reserved cooking liquid and pour into the jar of a blender.
• Add garlic; blend until the garlic is finely dispersed throughout the liquid.
• Add the tomatoes and peppers to the blender jar, and blend for a few seconds. Do not over blend. It should have a rough texture.
• Heat the olive oil in the bottom of a sauce pan.
• Add the chopped onion and saute a couple of minutes.
• Add the sauce from the blender.
• Cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced - about 6 - 8 minutes.
• Taste, and add salt if necessary.

SALSA ROJA

Steps:

• Grill all veggies except cilantro and salt until they blacken, removing each one as they do.
• Remove stems froom veggies and also seeds from peppers, if preferred.
• Place ingredients in a food processor and pulse until desired consistency is achieved.
• Taste for salt and adjust if needed.
• Chill until needed.