Roasted Tomato Salsa (Salsa Asada)

1. 1

   Preheat a medium heavy griddle or cast-iron pan over medium-high heat.

2. 2

   Add the whole tomatoes, serrano chile and shallot and roast on the dry skillet, turning frequently, until golden brown on all sides, about 8 minutes.

3. 3

   Transfer the vegetables and chile to a food processor and add the chicken broth and cilantro.

4. 4

   Pulse until smooth but with some small pieces remaining, or to the desired consistency.

5. 5

   Season with salt and pepper.

6. 6

   Serve immediately or cool to room temperature and store in an airtight container in the refrigerator for up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.