Roasted Tomato and Jalapeño Salsita

Roasted Tomato and Jalapeño Salsita

Salsita Asada de Tomate y Jalapeño
2 cups approximately
Pati Jinich
Course: Sauce
Cuisine: Mexican
Keyword: jalapeno, Salsa, Tomatoes
Author:Pati Jinich
Cook Time: 10 minutes
Total Time: 10 minutes
Roasted Tomato and Jalapeño Salsita recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”

Ingredients

  • 1 pound (about 4 or 5) ripe Roma tomatoes
  • 1 to 2 jalapeño chiles
  • 3/4 teaspoon kosher or coarse sea salt, or to taste

To Prepare

  • Preheat the broiler. Place the tomatoes and jalapeños on a small baking sheet lined with aluminum foil. Place under the broiler and roast anywhere from 10 to 15 minutes, flipping a couple times in between, until the tomatoes’ and chiles’ skin is completely charred, they are mushy and soft, and the juices have started to come out of the tomatoes.
  • Alternatively, you can char the tomatoes and jalapeños on a preheated comal, set over medium heat, for the same amount of time, flipping as they char.
  • Place the charred tomatoes and jalapeños in a molcajete along with the salt and mash to your desired chunkiness. Or you can put everything in the blender and pulse a couple times. Serve.

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