I remember the first time I prepared salsa asada. I was in California visiting mom. Those days mom wasn’t doing much cooking anymore. Trying to show off some of my salsa making skills, I decided to prepare this easy roasted salsa that afternoon.
My Mom’s Reaction Was So Cute!
I remember being a little nervous knowing that mom was going to be tasting my salsa asada for the first time. Her words exactly were, “Esa no me la sabia”. Translation, “That one, I did not know”. Most of mom’s salsa recipes did not consist of long cooking times. They were either fresh or quick cooked(boiled) recipes. Once I got the hang of dry roasting and frying ingredients for salsa recipes I was whipping up salsa left and right!
I Have Come A Long Way!
My salsa making has come a long way. I have learned so much, especially in the past 10 years. I read a lot of cookbooks, watched tons of food videos and tested many recipes. Still learning and loving it! One major thing I learned is how to extend the life of the salsa without adding vinegar. For example, this recipe I prepared for years and served it up soon after blending it. One year I experimented using vinegar, frying salsas and more. Discovered that the cooked salsa lasted twice as long as when I didn’t cook it. The texture was better too. Of course I still enjoy salsa without cooking it when I want a more fresh ingredient taste. Like when I blend in cilantro at the end. Fresh cilantro flavor is way different than cooked cilantro. The look is different too. It’s really up to the person preparing the salsa. Back in the day, mom prepared salsa and we would eat it up in two days! Salsa never had a chance to spoil!
- Griddle or Cast Iron Skillet
- 4 large roma tomato
- 1 small white onion sliced into thick rings
- 2 serrano peppers
- 1 jalapeño pepper
- 1 poblano pepper
- 4 cloves garlic leave skins on
- Avocado or Olive oil
- Juice of 1 lime or 2 key limes
- Salt to taste
- Heat a cast iron pan or comal to medium heat. Line the pan with easy release foil paper…or not, lol! I use it to save me some scrubbing time (bad wrist). Add the tomatoes, onions, peppers and garlic. Drizzle with a little oil and cook for 25 to 30 minutes turning as needed.
- Remove the garlic after 15 minutes. Once the vegetables have charred and blackened in some spots, remove them from heat, cover and let them cool.
- Remove blistered skin from poblano, stems and seeds from peppers and skins from garlic. Roughly chop all of the ingredients before adding to the food processor. Pulse to chop until you reach the consistency you like. Add lime juice and salt to taste. Mix and pour into serving dish. Sprinkle with chopped cilantro. Yields about 2 cups.