Sunday, September 20, 2015

It's over..  Summer. Is. Over!  Once you're done crying tears of sadness, gather up the last of the garden tomatoes (or farmer's market tomatoes) if you are not a gardener and head to the kitchen.  This is super easy, fresh and tastes way better than store-bought salsa.  Your family will thank you!

Roasted salsa is one of my favorites salsas.  I love recipes that have simple ingredients and are fast with amazing results.  The equipment here is critical.  Every good Mexican cook has a comal in their kitchen.  A comal is the only way to warm good tortillas - if you are using the microwave for tortillas..STOP IT!  There are two types of comals - thin comals that you can get at any Mexican grocery and heavier duty cast iron comals.  Thin comals are great for tortillas, however for roasting veggies I prefer the heavier cast iron.  Mine belonged to my mother-in-law - a real Mexican cook. You can find a similar one here.

Let's get roastin!

Roasted Tomato Salsa


  • 11 small - medium tomatoes (I fill the comal)
  • 1 medium white onion, halved
  • 4 dried chile de arbol (to taste)
  • 2 or 3 cloves of garlic, peeled (to taste)
  • cilantro
  • salt


Heat the comal on high.  When the comal is hot add the tomatoes.  Roast the tomatoes until they are nicely charred - turning gently with tongs. In the end, some of them may stick to the surface - not to worry.  This is ok.  When done - remove from pan and place in the blender.

Next roast the onion, garlic, and chiles.  The garlic and chiles will toast very, very quickly.  I use a fork here and keep a close eye on them.  I have burned more chiles than I can count.  You are just looking to toast them.  The onion will take longer and you will want to char this like the tomatoes.  When done, remove and place in the blender.

With everything in, place the lid on the blender. I hold the lid down with a kitchen towel, for unexpected kitchen emergencies (yes, I have had them).  Blend on medium speed until smooth. Once blended, add salt and a handful of cilantro, blend again. This is all done to taste.  Some people hate cilantro..use less..if you love it..use more.  The same with the salt.  I use quite a bit of salt to get it where we like it.

Now it's time for a taste test.  I always use a tortilla chip, because they are salty and taste way better than a spoon. At this point, you could roast more garlic or chiles if you want to adjust the taste.  Just like in the store there is hot, mild and why bother.  You can adjust this to your palate.

This is the perfect salsa for chips and salsa, but I also serve it over meat, chicken and fish.  It is a staple in my house and on our table.  I make it once a week, to keep the Sexy Mexican happy.  It's the little things.  Enjoy.

eat. love. live well.


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