Grilled Salsa Roja
From twill10 9 years ago
- 30 mins. to make
- Serves 3 cups
This recipe is almost Identical to a recipe I had 20 years ago and it is warm, spicy and full of flavor Charring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.
Ingredients
- Grilled Salsa Roja shopping list
- Ingredients shopping list
- Servings: Makes about 3 cups shopping list
- 8 plum tomatoes, cored shopping list
- ½ medium white onion shopping list
- 4 serrano chiles shopping list
- 3 garlic cloves, peeled shopping list
- 1 cup (packed) cilantro leaves with tender stems shopping list
- Kosher salt shopping list
How to make it
- Preparation
- Prepare a grill for high heat. Grill tomatoes, onion, and chiles, turning occasionally, until lightly charred and fragrant, about 4 minutes for chiles and 6–8 minutes for tomatoes and onion. Transfer to a plate and let cool.
- Purée tomatoes, onion, chiles, garlic, and cilantro in a blender until mostly smooth and only small pieces remain; season with salt.
- Do Ahead: Salsa can be made 2 days ahead. Cover and chill.
- http://www.bonappetit.com/recipe/grilled-salsa-roja?mbid=synd_msnfood
- Recipe by Gabriela Cámara
- Photograph by Marcus Nilsson
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- clbacon Birmingham, AL
- twill10 Cape Girardeau, MO
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