Salsa Roja Asada

Red SaladToday’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.

Jalapino and tomato

 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~

Healthy Food choices

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5 Responses to Salsa Roja Asada

  1. This sounds very good. Your blog opening made me think about how in the US many people “generalize” Mexican food. (and Italian) There are great differences even in those countries alone, as you move from region to region. Now if you could have REAL Mexican food sold at a drive-thru there would probably be better awareness….
    Carolina HeartStrings recently posted..PEANUT BUTTER CREAM PIEMy Profile

    • Chef William says:

      I agree 100% that the generalization of a countries food is a hugh mistake that people make. I am very lucky in that my wife was raised and traveled through out Mexico. When I mention a certain food recipe, she will say something like, “Oh, that comes from the state of (names state) so we should go there and you can see how the natives of the area make it” A good example is, If you want to taste and write about the Seven moles of Mexico, you want to travel to Oaxaca in October. While different Moles come from different regions of Mexico, they all come together during that week. Like your Peanut Butter Cream Pie, making Mole is a labor of love with the reward being the final product. I am already planning my next trip into the Sierra Madre Mountains of Mexico. This time I will be spending a couple of months in the area exploring foods and recipe for another book. It is so much fun.
      Chef William recently posted..Salsa Roja AsadaMy Profile

  2. Amy
    Twitter:
    says:

    Chef,
    I make large amounts of salsa every summer out of the heirloom tomatoes that I grow, and lots of other goodies out of my garden, too. Everybody loves it, and I can dozens of quarts every year. But this idea of roasting the tomatoes first . . . wow, it sounds fabulous, and I will have to try it on a batch or two this summer. Thanks for sharing this recipe!
    Amy recently posted..Lambsquarters: all about the princess of wild greens, and recipes!My Profile

    • Chef William says:

      Hi Amy, the first time you try it, leave the tomato skin on after blackening it, keep the salsa a little
      chunky, small chunks about the size of a raisin. Serve it warm with some good tortilla chips. Make sure
      the chips are not the real salty ones. I promise you will enjoy it. Something else you can do, put a couple
      of cups of this salsa in a non-stick frying pan. Get it hot and break a couple of eggs into it. Pouch the
      eggs until about medium well, and serve it for breakfast with a couple of warm tortillas. You can sprinkle
      cheese over the eggs just before serving if you wish.
      Of course in our house we also serve refried beans with this breakfast, but it is all good. Home fried
      potatoes will work just as well.
      Watch my blogs, I am going to continue with real Mexican salsa recipes for the next few days.
      Chef William recently posted..Review of The Silver Palate Cook BookMy Profile

  3. This looks right up my street, I am going to make it just as soon as I have some folks round for dinner and my Caro comes home :)
    Anita-Clare Field recently posted..LOVER OF CREATING FLAVOURS SPONSORS FOOD TASTING TENTMy Profile

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