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salsa asada in bowl
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Salsa Asada-Roasted Tomato Poblano Salsa

Course Salsa
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 cups

Equipment

  • Griddle or Cast Iron Skillet

Ingredients

  • 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

Instructions

  • 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.