Stove top roasted salsa! So many salsa variations, too little time! We will fit in as many as we can! I walk into my kitchen on any given day and I am inspired to prepare a different combination of ingredients for salsa. Fresh chile peppers or dried? Tomato or tomatillo? Roasted, fresh or boiled ingredients? So many choices and that’s what makes it fun!
Well Of Course There’s A Video!
This recipe for a simple salsa asada, stove top roasted salsa is an example of the many salsa recipes in my first cookbook, Mexican Salsa. The cookbook(still available) version includes serrano(or jalapeño) and poblano peppers, but skies the limit on the variations one can create. On this particular day, I combined both tomato and tomatillo with dried chile de arbol. Oh, and you can’t forget the onion, garlic and cilantro. Blender or molcajete? Works great in either, but the texture the molcajete process yields is a bit different than using the blender. It almost looks silky, kind of glossy when processed in a molcajete. I am breaking in a new molcajete today, but first I will polish and season it. Do you have a molcajete that needs polishing??
Salsa! Eggs! Tamal!
Tamal season wasn’t quite over in my house just yet! I found myself extra busy during the months of November and December and didn’t get a chance to prepare the traditional chicken tamal recipe that i grew up enjoying. I promise you that on any given day you could find all the ingredients to prepare tamales and mole sauce in my pantry and refrigerator! Lol! Hey, a girl has to be prepared, right? My top three favorite Mexican breakfast/brunch recipes are chilaquiles with and egg on top, migas con huevo torta and tamal with and egg and salsa on top!
Play By Play Action Of Salsa Being Prepared!
To use foil paper or not to use foil paper is really up to you. I kind of like the easy clean up for dry roasting my salsa ingredients. Occasionally I receive messages from followers when they see me using foil paper in my recipes. They are afraid of the effects the foil paper will have when cooking with it. I have researched it a bit and concluded that there was minimal effects, unless you are highly sensitive, that the foil paper has on the food. It’s good to have choices though.
I Love My Molcajete, But I Love My Blender Too! Lol!
Even if I didn’t suffer from pain in my wrist, I wouldn’t say only the molcajete for salsa. The blender is quick and when you have larger quantities of salsa ingredients it works best. When I want the salsa to be extra special, I do use the molcajete. Those salsas are served directly in the molcajete and pair well with tacos de barbacoa, carnitas or simply on tostadas with some crumbled queso fresco for snacking.
Stove Top Roasted Salsa
- 12-18 dried chile de arbol (6-7 grams) remove stems, if any
- 2 medium roma tomatoes (188 grams)
- 4 medium tomatillos (200 grams)
- 1/2 med white onion (110 grams)
- 2 large cloves of garlic
- Handful fresh cilantro washed, cut thick stems away
- 1 cup water
- Salt, to taste
- Line a griddle or skillet with foil paper. The paper is for easy clean up. It's optional. Heat to medium heat. Add the tomato, tomatillo and onion. Dry roast for 20-25 minutes, turning as needed.
- In a separate small skillet, add the chile de arbol. Heat to medium. After a few minutes the chiles should become lightly aromatic. Toss and flip the peppers as needed. You want them to become toasted and blackened in some spots. Don't let them burn, or they may taste bitter. Transfer to the blender when ready.
- When ready, transfer the other ingredients into the blender jar. Pour in 1 cup of water, add cilantro, garlic and salt to taste. Pulse to blend or blend on high for a few seconds at a time until desired consistency. Taste for salt. Pour into serving dish!
- Enjoy with chips or serve with tacos or any of your favorite Mexican dishes. To extend the life of the salsa, I typically will cook it for 10 minutes at a steady light simmer after blending it. Cooking it yields a smoother salsa that will last up to 10 days refrigerated, but that is up to you.
I’ve made most of your salsas and enjoyed them all, but I made this salsa yesterday and I have to say I like this salsa more than any of the others. This batch is mostly gone already and I think maybe I’ll add a serrano or two to the next batch. It goes great with avacado, shrimp and avacado, eggs (as shown), tacos, you name it. Thanks for what you do.
Thank you Robert for always taking the time to write and share your feedback with me! I am so happy you enjoyed the salsa recipe!