Salsa Quemada (Smoky Charred Salsa)
Servings: About 1 cup
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
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4 medium ripe tomatoes (Roma or plum tomatoes work well)
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2–3 dried chili peppers (such as guajillo, pasilla, or chipotle), stems and seeds removed
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1 small white or yellow onion, quartered
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2 cloves garlic, peeled
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1 tbsp vegetable oil (optional)
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Salt, to taste
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Fresh cilantro (optional, for garnish)
Instructions
1. Char the Vegetables and Peppers:
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Using a dry cast iron skillet, griddle pan, or comal over medium-high heat, char the tomatoes, onion quarters, garlic cloves, and dried chilies.
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Turn occasionally until the skins are blackened and blistered all over—this usually takes 8–10 minutes.
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For dried chilies, watch carefully so they don’t burn completely and become bitter; they should be dark but not ash.
2. Soften the Chilies:
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After charring, place the dried chilies in a small bowl and cover with hot water. Let them soak for 5–10 minutes to soften.
3. Blend the Salsa:
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Drain the chilies and add to a blender along with the charred tomatoes, onion, garlic, and a pinch of salt.
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Blend until smooth. If the salsa is too thick, add a tablespoon or two of water to adjust consistency.
4. Adjust Seasoning:
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Taste and add more salt if needed. For extra smoky flavor, you can drizzle in a little toasted oil.
5. Serve:
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Pour into a bowl and garnish with fresh cilantro if desired.
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Serve with tacos, grilled meats, or as a dip for tortilla chips.
Let me know if you want a version with fresh chilies instead of dried or a milder/spicier adjustment!
