Salsa Roja Asada
A deeply flavored fire-roasted Mexican red salsa made by charring tomatoes, onion, and chiles directly in a dry skillet before blending - smokier and richer than fresh salsa roja.
Ingredients
- 8 roma tomatoes, halved
- 1 white onion, quartered
- 4 dried guajillo chiles, stemmed, seeded
- 4 dried chile de arbol (adjust for heat), stemmed
- 4 garlic cloves, unpeeled
- 1/2 cup water
- 1/2 tsp kosher salt
- 2 tsp apple cider vinegar
Instructions
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1
Heat a heavy dry skillet or comal over high heat until very hot. Add 8 halved roma tomatoes and 1 quartered white onion. Cook without stirring until the undersides are deeply charred, about 4 to 5 minutes. Flip and char the other side, about 3 minutes more. Transfer to a bowl.
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2
In the same dry skillet, toast 4 stemmed, seeded dried guajillo chiles and 4 stemmed dried chile de arbol (adjust for heat) for 30 seconds per side until they darken slightly and smell fragrant - do not burn. Transfer to a heatproof bowl.
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3
Add 4 unpeeled garlic cloves to the skillet and char until blackened in spots, about 3 minutes. Peel once cool enough to handle.
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4
Pour boiling water over the toasted chiles and soak for 10 minutes to soften. Drain.
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5
In a blender, combine the charred tomatoes, onion, peeled garlic, rehydrated chiles, 1/2 cup water, 1/2 tsp kosher salt, and 2 tsp apple cider vinegar. Blend until smooth.
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6
Return the blended salsa to the skillet over medium heat and simmer, stirring occasionally, for 5 minutes to meld and thicken slightly. Taste and adjust salt. Cool before serving.