Give your meals a spicy kick with Salsa Asada
If you look in my refrigerator any day of the week, any season, any time, you will find a large glass bowl of salsa asada.
If you follow me on Instagram, you will see on my Instagram stories that I am constantly making this salsa as soon as we run low.
This is the perfect every day salsa that can enhance anything from scrambled or fried eggs, tacos, roasted vegetables, baked potatoes and even enjoyed right out of the bowl with a crispy corn tostada.
Related recipe: Peach Mango Salsa
If you are pressed for time, you can blend the ingredients in a blender or food processor to any consistency you prefer. This is also a great molcajete salsa if you are feeling like getting an arm workout. Start with the garlic cloves and salt until a paste forms and follow with the onion, tomatoes and jalapeño. You will not need water at all if working with a molcajete.
Using a blender is quicker but be careful to continually check the consistency when blending. Keep it on very low speed and blend in 5 second increments. It can easily become a salsa smoothie if it blends too long at a high speed.
I hope you consider this super simple salsa as a refrigerator staple. It’s a life saver when it comes to preparing stews and when your foods needs a spicy kick.
Salsa Asada | Roasted Salsa
This is the go-to every day salsa that you must always have in your kitchen. Perfect as a topping to your favorite dishes.
- Total Time: 25
Ingredients
4 Roma tomatoes
1 small yellow onion, sliced in half
3 large garlic cloves, with husk
1 large jalapeño, stem removed
1 teaspoon salt
1/2 cup water
Instructions
Heat a large skillet or comal over medium heat. Add tomatoes, onion halves, garlic cloves and jalapeño. Cook until charred patches appear on vegetables and tomato skins begin to peel. Remove husks from garlic cloves.
Transfer vegetables to a blender container. Add salt, and water. Pulse on low setting keeping the salsa texture chunky. Taste and adjust salt if needed.
Transfer to a salsa bowl and serve.
- Prep Time: 10
- Cook Time: 15
1 comment
[…] this mixture hardier and the sun flower seeds gave it a tasty texture. I added some spice with my salsa asada and listo! It was ready to get wrapped up in El Comal tortillas. I chose their Comalito variety […]
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