How to Make Roasted Tomatoes Salsa / Cómo Hacer Salsa de Tomates Asados
Roasted tomatoes salsa is full of flavors and will turn a simple piece of meat or chicken into something delicious. If you like grilling meats, this will be the sauce to go with it. It is also used to spice up some regional dishes throughout México, like “bocoles” from southern Tamaulipas state, or “molotes" from the state of Oaxaca.
The combination of peppers varies from region to region, but the end result of roasting the ingredients makes this roasted salsa delicious.
How to Make Roasted Tomatoes Salsa
Instructions:
- In an ungreased griddle over medium-high heat, roast the tomatoes, garlic, and peppers. They will start showing brown spots. Turn them to get an even roasting. (Please check the ingredients list below)
- In different areas of Northern México, some cooks use a stove top type of grill to char their tomatoes and peppers.
- I found this at an Asian market. I tried it out but it takes longer to cook the tomatoes and is a little bit messy. So, I will stick to the more traditional griddle method.
- You can also char/roast the tomatoes directly over a flame, or on your gas or charcoal grill and also roast them in your broiler, just make sure you do place the tomatoes in a fireproof pan to contain the juices from the tomatoes and turn the tomatoes once to roast the other side.
- The tomatoes should be soft and slightly charred when done. Put the ingredients into a blender and puree until smooth.
- If you want to have a chunky style salsa use a Mexican Molcajete or a food processor. My molcajete is too small, as you can see, but works just fine for me to prepare my traditional salsas with the authentic taste of México.
- But if you prefer smooth texture for your salsa, use the blender. The tomatoes will be very juicy and soft from this roasted process and you won’t need to add water to the blender.
- Now heat the oil in a skillet, over medium heat and add the sauce. Cook for about 5 minutes. Season with salt. Your sauce is ready!!
I made myself some tacos on stove top-charred tortillas with Queso Fresco and topped with salsa.
HOW TO MAKE ROASTED TOMATOES SALSA
Roasted tomatoes salsa is full of flavors and will turn a simple piece of meat or chicken into something delicious. If you like grilling meats, this will be the sauce to go with it.
Ingredients
- 2 medium-size tomatoes
- 3 serrano peppers
- 1 small clove garlic
- 2 teaspoons vegetable oil
- Salt to taste
Instructions
- In an ungreased griddle at medium high heat, roast the tomatoes, garlic and peppers. They will start showing brown spots. Turn them to get an even roasting.
- In different areas of Northern México, some cooks use a stove top type of grill to char their tomatoes and peppers.
- I found this at an Asian market. I tried it out but it takes longer to cook the tomatoes and is a little bit messy. So, I will stick to the more traditional griddle method.
- You can also char/roast the tomatoes directly over a flame, or on your gas or charcoal grill and also roast them in your broiler, just make sure you do place the tomatoes in a fireproof pan to contain the juices from the tomatoes and turn the tomatoes once to roast the other side. The tomatoes should be soft and slightly charred when done.
- Put the ingredients into a blender and puree until smooth.
- If you want to have a chunky style salsa use a Mexican Molcajete or a food processor. My molcajete is too small, as you can see, but works just fine for me to prepare my traditional salsas with the authentic taste of México.
- But if you prefer smooth texture for your salsa, use the blender. The tomatoes will be very juicy and soft from this roasted process and you won’t need to add water to the blender.
- Now heat the oil in a skillet, at medium heat and add the sauce.Cook for about 5 minutes. Season with salt . Your sauce is ready!!
I made myself some tacos on stove top-charred tortillas with Queso Fresco and topped with salsa.
Notes
The peppers and garlic will take less time, make sure to put aside before they get too charred.
Nutrition
Calories: 102kcalCarbohydrates: 7gProtein: 2gFat: 8gSaturated Fat: 7gSodium: 9mgPotassium: 349mgFiber: 2gSugar: 4gVitamin A: 1202IUVitamin C: 26mgCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!
OK. Who wants some?
Did you like the recipe? Please let me know in the comments section, do you have questions, or share the link with your friends. I hope you have an incredible time cooking!
Provecho!
Mely Martinez, the cook at Mexico in my Kitchen!
More recipes:
Creamy Habanero Salsa
Sweet Corn Tamales with a Savory Filling.
Em Tune
Gracias for the post I want to start making my own salsas, I am living in Mexico and really want to learn to make local dishes....
Melissa Rios
Your recipes look wonderful! Just came across your blog and can't wait to try some. Reminds me a lot of my Grandma's old recipes. I miss her dearly. I remember how she used to make a certain delicious dessert when I was a little girl. Looked like she was making flour tortillas but after she rolled them out, she cut them into strips and sort of braided them in a line. After that, she would grill them in a pan. They would puff up and I think she would sprinkle a little sugar/cinnamon on them...but I do remember we would also eat them plain and they were still a lil sweet so she must have added sugar to the dough. Ever heard of that by chance? I know I'm in the wrong section. I was looking for a recipe for this orangey-ish salsa that's served warm at my local Taquerias here in Belton, Texas. Wonder if this is the one I'm looking for. Anyway, just thought I'd share. Thanks! -Melissa. :o)
Mely
Hello Melissa,
These is the recipe for the buñuelos, the flour fritters you mentioned.
Buñuelos
There are several taqueria style recipes, go the the recipes section under salsas.
Mely
Lorna Moravec
I made this today, Christmas day in the late afternoon, after my husband and I came home from watching Madea's Christmas. Lovely! Thank you so much. Lorna Moravec, West, Texas
Declan
Hi
I use the same skillet at the end when cooking the salsa so it has some of the roasted/charred (NOT BURNT!!) juices pulp etc
Thanks for the great recipes , tips, and your presentation
Declan
Kris
I was wondering how long this lasts in the fridge. Can you freeze it?
Thanks
mmartinez
Hi Kris,
Is last about 3 days in the fridge and one month in the freezer.
Martha E. Trevino
Mely and Zerrin, the Mexican salsas taste good on all pastas.
Coming from South Texas, Mom always used her delicious Mexican recipes to incorporate into the American dishes as well.
She made spaghetti and added the Mexican salsas to it-delicious.
She did the same with elbow macaroni-outstanding.
Mom even prepared-still does-mashed potatoes with finely chopped cilantro and roasted garlic, ranch dressing with avocado and cilantro, hash browns with bell peppers, cilantro and poblano peppers, stir-fry-vegetables with cilantro, poblano peppers, fresh mint-hierba buena and roasted garlic.
The trick to making the pastas have a delectable taste is to first boil them in Knorr Suiza chicken bouillon. That way, the pasta comes out with fantastic flavor. Then you roast the garlic in olive oil , crush it with the fork tine, add the Mexican salsa to the pasta and simmer for about 5 minutes so all the flavors can blend.
She even added the Mexican salsas and Knorr Suiza bouillon to the Hamburger Helper pastas. In our house, every dish was prepared with Mexican ingredients, still is. Mom always has been a superb cook, and she taught us all of those valuable culinary skills. For that, I worship the ground she walks on. In our homes, you smell all types of herbs and spices because that makes the cooking outstanding. Mely has brought the Mexican cooking to America-hats off to you, Mely!
Autumn Paine
Garcia's! It is delicious.
Autumn Paine
Sorry, auto correct messed me up. It should have said gracias, delicious!