Best for: An everyday red salsa with real char and body.
Salsa roja asada roasts tomatoes, onion, garlic, and chiles before blending, which gives the salsa a depth no raw version can match. Dried chiles de árbol supply the heat; the grill supplies the smoke.
Grill: Direct high heat; 500°F, with the vegetables in a grill basket or cast-iron skillet. Equipment: Grill basket or cast-iron skillet, blender or molcajete, tongs.
Ingredients
Cool: 10 minutes. Total: 35 minutes.
- 5 ripe plum tomatoes
- 1/2 medium white onion, cut into wedges
- 3 garlic cloves, unpeeled
- 2 jalapeño or serrano chiles
- 2 dried chiles de árbol, stemmed
- 1/4 cup water, plus more as needed
- 1/4 cup chopped cilantro
- 3/4 teaspoon fine table salt
- 1 teaspoon fresh lime juice
Directions
Char the tomatoes, onion wedges, unpeeled garlic, and fresh chiles in a grill basket or cast-iron skillet over high heat for 10–12 minutes, turning until blackened in spots.
Toast the chiles de árbol in the dry skillet for 20–30 seconds, until fragrant; do not let them burn.
Peel the garlic. Blend everything with the water and salt until mostly smooth, with a little texture remaining.
Stir in the cilantro and lime juice.
Let the salsa rest for 10 minutes for the flavors to settle, then taste and adjust the salt.
Serve at room temperature as a table salsa, or spooned over tacos and grilled meats.
Grilling tip: Char is flavor here, but burnt garlic turns bitter — pull the cloves as soon as their skins spot.
