Roasted Red Salsa Oaxaquena

Name: Roasted Red Salsa Oaxaquena
Yield: Makes about 2 cups
Ingredients: 1 pound tomatoes (2 large, 3 medium, OR 4 roma); (1 oz); 1 medium onion, peeled and quartered; 1 clove garlic, minced; 1 lime; salt to taste

This smoky tomato salsa has a medium heat, roasted sweetness, garlicky bite and bright lime flavors on the finish.

Submitted by: Alex W. from Ellsworth, WI
Yield: Makes about 2 cups

Ingredients

1 pound tomatoes (2 large, 3 medium, OR 4 roma)
1 oz Pasilla de Oaxaca chiles (2 large or 4 small)
1 medium onion, peeled and quartered
1 clove garlic, minced
1 lime
salt to taste

Preparation Instructions:

1. Set over rack to uppermost position and preheat broiler on high

2. Remove stems and seeds from dried chiles, cover with water in a small pan and bring to a boil. Cover and let chiles soften for 10m.

3. Place tomatoes and onion pieces on a baking sheet and place under the broiler until nicely charred, about 10m.

4. Transfer roasted tomatoes and onions along with the rehydrated chiles and minced garlic to a blender. Blend into a coarse puree.

5. Transfer your salsa from the blender into a serving bowl. Season with the juice of one lime and salt to taste (start with 1/2tsp Kosher salt and add as necessary).

More About This Recipe

Char-roasting of tomatoes and onions can also be done in a cast iron skillet on the stovetop. The acidity of the lime juice is key to bringing out the flavors of this salsa, taste and add until the desired brightness is achieved.

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