Salsa Quemada Roasted Tomato Salsa Food

SALSA QUEMADA (ROASTED TOMATO SALSA)

Steps:

• 1. Make sure your kitchen is well ventilated. Put a piece of aluminum foil in a heavy sauté pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, chile, and garlic cloves in the pan and dry-roast them on all sides until well charred and soft. The garlic and chiles will be done quickly; the tomatoes may take 10 minutes or longer to cook.
• 2. Peel the garlic and stem the chile. Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro. Pulse until the salsa is smooth and taste for seasoning. The salsa will keep, refrigerated, for several days. Reseason before use.

SALSA QUEMADA RIQUES

Steps:

• Rinse peppers under cold water.
• In skillet (medium heat) heat chilies, turning occasionally.
• You will start smelling their roasted aroma.
• Be careful not to burn them.
• It will take approximately 3 minutes.
• Put chilies into a bowl; cover with hot water and let sit for 5 minutes.
• Drain chilies thoroughly.
• Remove most seeds, leaving in a few (approximately 15).
• Put chilies in blender and blend with remaining ingredients.
• Serve with totopos (chips).
• Also works great with pork, beef tenderloin and lamb.