Smoky roasted salsa that is perfect as a dip, in tacos, quesadilla, enchiladas, or smeared all over eggs in the morning.
There are a tons of different ways/recipes to make salsa for specific dishes and specific flavors. This one is my go-to for a smooth and smoky flavor that can be done in 20 minutes. The key and the most important part of this is to char the the tomatoes, onion, garlic, and peppers. This is where all the flavor comes from. Its also very easy to do. A quick toss in a cast iron, some char, and that’s where the magic is.
I also like to add chipotle sauce. You can buy it in the Mexican aisle of the grocery store.Â
Okay, let’s get started.
Roasted SALSA!
Roasted vegetables blended with chipotle sauce, that makes a quick 20 minute DELICIOUS salsa you can enjoy on taco Tuesdays and all the yummy Mexican dishes.
Servings: 2 cups
Equipment
- blender or food processor
Ingredients
- 3 medium tomatoes, cored
- 1/2 medium onion cut in half
- 1 clove garlic
- 1-2 serrano peppers 1-2 depending on heat level.
- 1-3 tbsp. chipotle sauce add 1-3 tablespoons according to taste preference
- 1/4 tsp sugar
- 1 tbsp. white vinegar
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- In a cast iron or on a grill, roast the tomatoes, onion, serrano pepper, and garlic. Turning on all sides until charred. About 20 minutes.
- If the pepper or any of them start to cook faster than the rest and just remove and set aside while you continue roasting the remaining.
- Move it all to a blender or food processor. Add the sugar, salt, pepper, vinegar and 1 tbsp. of chipotle sauce. Puree until smooth.
- Give it a taste test. Add more chipotle, salt and pepper if needed to adjust the flavor. You can add some water if it is too thick.
- Enjoy!
- Can be stored in the refrigerator for 1 week.
