WHY THIS RECIPE WORKS: To achieve the smoky-sweet flavor of traditional salsa asada, or “roasted salsa,” we oven-roasted sliced tomatoes and garlic. Raw onion, jalapeño, cilantro, and lime juice gave our salsa pleasant heat and bright, tangy flavor. Serve with homemade chips.
Makes about 2 cups
INGREDIENTS:
- ½ cup extra-virgin olive oil
- 4 garlic cloves, sliced thin
- 2 pounds tomatoes, cored and sliced ½ inch thick
- Salt and pepper
- ¼ cup finely chopped red onion
- 1 jalapeño chile, stemmed, seeded, and minced
- 2 tablespoons minced fresh cilantro
- 1 tablespoon lime juice, plus extra for seasoning
INSTRUCTIONS:
- Adjust oven rack to middle position and heat oven to 325 degrees. Grease bottom of 13 by 9-inch baking dish with 2 tablespoons oil and sprinkle half of garlic into dish. Arrange tomato slices in dish, overlapping as needed to fit, then season with salt, sprinkle with remaining garlic, and drizzle with remaining 6 tablespoons oil. Roast tomatoes until slightly shriveled and most of their juices
have been replaced with oil, 1½ to 2 hours. - Remove dish from oven and let tomatoes cool completely. Using slotted spoon, transfer tomatoes and garlic to cutting board and chop coarse; discard oil. Combine chopped tomatoes and garlic, onion, jalapeño, cilantro, and lime juice in serving bowl. (Salsa can be refrigerated for up to 2 days.) Season with salt, pepper, and extra lime juice to taste before serving.
