Roasted Tomato Salsa (Salsa Asada)

  • Preparation Time15 mins
  • Cooking Time10 mins
  • DifficultyEasy
4 Roma tomatoes, cored
1 serrano chilli, stemmed
1 small shallot, peeled
2 1/2 tablespoons chicken broth (homemade or canned low-sodium)
1 small handful fresh coriander sprigs
Sea salt and freshly ground black pepper

1. Preheat a medium heavy griddle or cast-iron pan over medium-high heat. Add the whole tomatoes, serrano chilli and shallot and roast on the dry skillet, turning frequently, until golden brown on all sides, about 8 minutes.

2. Transfer the vegetables and chilli to a food processor and add the chicken broth and coriander. Pulse until smooth but with some small pieces remaining, or to the desired consistency. Season with salt and pepper.

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

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