Today’s recipe, Salsa Roja Asada is one of my favorites that can be served with almost any meal. So much of Mexico’s culture is connected to food, it is easy to see that it cannot be the simple tacos, burritos and various hot sauces that so many North Americans call Mexican Food. A country that gave the world corn, chocolate and the tomato can not be so simple. As I spend more and more time in Mexico, testing and tasting different foods, from their haute cuisine to the the humble street foods, there is always a salsa to be served with the meal.
I have been noticing a lot of “Mexican” recipes are being presented in books that call for Salsa, but give no details about what salsa to use. In some cases, they even suggest that a bottle of salsa purchased at your local supermarket will work just fine. I have tasted some very good “bottled” salsa purchased in grocery stores. Most noticeable those made by Chef Rick Bayless owner of Fontera Grill and Topoloampo in Chicago who does his research by traveling to Mexico for hands on experience. (As do I) I don’t want to offend any Salsa producers but if your looking for magic in a bottle for a couple of dollars, remember, you get what you pay for. Why not bring your Mexican Cooking alive by making your own Traditional Salsas, fresh from your own kitchen. You can control the heat level plus be sure that the product will be exactly what you want, when you want it.
Here is a great recipe for Salsa Roja Asada. You roast the ingredients which gives it a more intense flavor than the fresh salsa made with raw ingredients. We serve this warm, in a Molcajete when entertaining.
Salsa Roja Asada
6 medium tomatoes
½ of a white onion, sliced into 4 slices
2 large green jalapeno peppers, halved and seeded
2 large garlic cloves, unpeeled
½ teaspoon Mexican Oregano, crumbled
¼ teaspoon ground cumin
1 teaspoon rice vinegar
2 teaspoons olive oil
Fire up your grill and grill the tomatoes, onion slices, jalapenos and garlic, turning often until they all have charred spots on all sides.
Remove the pieces to a plate as they are ready. Some will be ready much sooner than the others.
When they are all finished , remove the outer skin of the garlic, then chop all the vegetables or give them a quick whirl in a food blender..
In a small skillet, toast the oregano for a few seconds to get that aromatic smell, Add it to the salsa along with the cumin,salt, olive oil and vinegar. Mix well.
This salsa can be served at room temperature or warm as stated above.
If you don’t peel the tomatoes after roasting, (and we don’t in Mexico) you will have black specks in the salsa. They do not hurt the salsa at all.
This weekend, May 18 and 19, 2013 my new book Spices In The Kitchen will be FREE to download at: http://chefwilliamlikes.me/Spices In The Kitchen. If you have a kindle or a table with the kindle app please get your copy before Monday when the price will return to $3.99
It contains information on spices as well as some recipes to introduce you to the ones you have not been using. I hope you will enjoy them as much as I did when I was testing the recipes for the book.
Please tell your friends so that they can grab a free copy of the book over the weekend.
Eat Healthy, Laugh Often and Enjoy Life~