Saturday, July 12, 2014

A Favorite Mexican Salsa for Tostados, Tortas and More

Salsa Asada is as traditional, and basic, as Mexican salsa gets. It's also a fresh reminder of the power of a small fistful of artfully combined ingredients. Heat a medium-size cast iron skillet over medium-high heat for a couple of minutes or until quite hot. Place in the skillet, in a single layer: 3-5 small tomatoes (halved); 1/2 red onion (halved) and 2 or 3 jalapeno or serrano chilies (also halved lengthwise). Roast for about 3 or 4 minutes then flip all.

Continue to roast pan ingredients for another 4 minutes or until the tomatoes start to fall apart. In the last couple of minutes of roasting, flip ingredients with a tong frequently and press down to extract as much flavor as possible.

After about 7 or 8 minutes TOTAL your ingredients should look like this. Allow to cool slightly then place in a blender with 1/4 - 1/3 cup vegetable or chicken stock. Process until smooth and then season to taste with lots of salt and black pepper. Salsa Asada will stay fresh in your fridge for at least 3 or 4 days.

You've heard the phrase " Smoke 'Em if You've Got 'Em"? Well, when blessed with a jar of fresh salsa it's time to use it! For quick tostados Cafe Drake HRV crisped up some corn tortillas in the oven then spread with stewed black beans. Next, a sprinkle of grated Jack cheese.

Top with shredded lettuces from the garden.

Finish with salsa asada, pickled jalapenos and micro-cilantro plucked from the patio.



above 3 photos: Clearly we LOOK for ways to consume fresh roasted salsas at Cafe Drake HRV and often crave tortas for lunch. Easiest is one of toasted French dinner rolls, refried black beans, queso blanco, salsa asada, jalapenos and diced red onions.

No comments: