Roasted Tomato Salsa Recipe (Salsa Asada)
Delicious roasted tomato salsa (salsa asada) recipe: smoky flavours paired with crunchy tortilla chips. Perfect for parties or a spicy snack. Try it now!
Servings: 20
Calories: 20kcal
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Equipment:
- 1 Stick Blender for blending in the pot (more control over consistency)
- 1 Food processor you can use as alternative
Ingredients:
- 5 Red Chilli - tops removed
- 5 Green Chilli - tops removed
- 3 Red Bell Peppers - tops and seeds removed
- 4 Ripe Tomatoes - cut into halves
- 4 Red Onions - peeled, cut into quarters
- 20 Garlic Cloves - peeled
- 1 tbsp Coriander Seeds
- 1 tbsp Ground Cumin
- 1 tsp Black Pepper
- 1 Bunch of Fresh Coriander
- 2 Limes, juice only
- ¼ cup White Wine Vinegar - (60ml)
- Salt to taste
- ¼ cup Pickle juice or Water - (I used leftover Jalapeno pickle juice)
Instructions:
- Preheat the oven to 460°F (240°C). Tray up the prepared chilies, bell peppers, tomatoes, red onions, garlic cloves, and coriander seeds, ensuring they are spread out in a single layer. Roast in the oven for about 15-20 minutes until the vegetables char and soften. When ready remove from the oven to cool down for 20 minutes.
- When the vegetables have cooled down a bit, transfer them to a pot or food processor. Add ground coriander, ground cumin, black pepper, fresh coriander, lime juice, white wine vinegar, and salt to taste. Blend the mix until you achieve a slightly chunky salsa consistency. If the mixture feels too thick, you can thin it out with some pickle juice or water.
- After blending, give the salsa a taste. Adjust the seasoning if needed, perhaps adding more salt, lime juice, or pickle juice depending on your preference.
- Once satisfied with the flavours, transfer the salsa to a jar or bowl and let it chill in the refrigerator for at least an hour. This resting period allows the flavours to meld beautifully. When ready, serve your salsa chilled, pairing it with tortilla chips, tacos, or any dish that calls for a burst of flavour. Remember, using jalapeño pickle juice can add an extra tangy kick to your salsa, but if you don't have it on hand, water or other pickle juice works just fine.
Notes:
- Storage: Store any leftover salsa in an airtight container in the refrigerator. It typically stays fresh for up to a week. You can also consider freezing the salsa for longer storage, but the texture might change slightly upon thawing.
- Variations: This recipe is flexible. Feel free to experiment with different vegetables or spices. For instance, adding roasted corn or black beans can give an added texture and flavour to the salsa.
- Serving Suggestions: This salsa pairs wonderfully with tortilla chips, tacos, grilled meats, and even as a topping on salads or baked potatoes.
- Heat Level: The spiciness of the salsa can vary based on the heat of the chilies you use. If you prefer a milder flavour, you can deseed the chilies before roasting. On the other hand, for a spicier kick, consider adding more or different variety of chilli's.
Nutrition:
Serving: 100g | Calories: 20kcal | Carbohydrates: 4.6g | Protein: 1g | Fat: 0.2g | Fiber: 2g
