Time: 15 min.
Complexity: easily
Servings: 2

This aromatic Mexican salsa combines the smoky flavor of unpeeled roasted tomatoes perfectly with the mild heat of serrano peppers and the refreshing aroma of cilantro. If you use a blender or food processor, be careful not to overprocess the sauce. Ideally, it should have some texture. Salsa asada is great as a dip or with grilled meat or chicken.

Ingredients:

• 4 plum tomatoes, cores removed
• 1 serrano pepper, stem removed
• 1 small peeled shallot
• 2.5 tbsp. chicken broth (homemade or lightly salted store-bought)
• 1 small handful of fresh cilantro sprigs

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

plum tomatoes, serrano pepper, salsa sauce, cilantro

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Preparation:

Step 1
• Heat a medium cast-iron skillet over medium-high heat. Add the whole tomatoes, serrano chiles, and shallots and dry-fry, stirring frequently, until golden brown on all sides, about 8 minutes.
Step 2
• Place the vegetables and chili in a food processor and add the chicken broth and cilantro. Blend until almost smooth with some chunks, or to your desired consistency. Season with salt and pepper to taste.
Step 3
• Serve immediately, or let the sauce cool to room temperature and store in a tightly sealed container in the refrigerator for up to 5 days.

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