Charred Salsa Roja (salsa quemada)
Roma tomatoes, onions, garlic, and habaneros are charred on the stove then blended into a elicious salsa quemada!
Ingredients
- 1 lb Roma tomatoes ~500g or 4-5 medium to large
- ~4 ounces white onion, cut into large chunks ~125g
- 1-2 cloves garlic peeled
- 1-2 habaneros See notes
- Salt to taste
Instructions
- Heat a skillet, cast iron pan, or griddle over medium-high heat, 2-3 minutes
- Once the pan is hot, add the tomatoes, onion, garlic, and habanero to the dry skillet. The vegetables should be whole, with the exception of the onion
- Let the vegetables cook until the skins begin to char and blacken. Turn occasionally to allow the vegetables to blacken evenly, about 8-10 minutes for the garlic and habanero and 15-20 for the tomatoes and onions
- Place the cooked vegetables in a blender or food processor, removing the chile stem at this point. Add salt to taste
- Blend or process until your desired consistency is reached, blending longer for a smoother salsa
- Taste for salt and add if necessary
- If the salsa is too thick, add a small amount of broth or water to achieve the desired consistency.
Notes
- Habaneros can be substituted for jalapeños or serrano chiles.