Salsa Roja Asada - W30 – a delicious recipe with tomatoes, chili peppers, garlic, salt, lime, shallot. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Place the halved tomatoes on a baking tray very close to the broiler element in your oven. Broil on high for 5 minutes.
2
Remove the skins, flip the toms and broil on the other side for 5 minutes.
3
Meanwhile, back at the ranch, cook the chiles and garlic in a nonstick pan - don't use any oil or any anything. Just let those puppies roast, turning frequently. Allow the skins to become quite black, this will give a nice roasty flavor to your salsa, and will make removing the peels much much easier.
4
Place the shallot, cilantro and salt in your handy dandy thermomix or food processor. Blitz until minced fine.
5
Add in the roasted and peeled chiles and garlic. Blitz again, scraping down the sides as needed. Be careful when you open up the top - those spicy ingredients might make your eyes water.
6
Carefully add in your roasted tomatoes and blend until you have a nice thick puree. Add in the lime juice, mix through and you are done! This is best made a few hours ahead so that the flavors have a chance to gel.
192
kcal
Calories
43
g
Carbs
8
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 lb tomatoes, cut in half, 2 chili peppers (or more), 4 garlic cloves, unpeeled, 1/2 teaspoon salt, and more.
Yes, Salsa Roja Asada - W30 falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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