Include in Print View:

Quemada Salsa

Quemada Salsa recipe image
This authentic Quemada salsa relies on the technique of charring vegetables directly over high heat to unlock complex, smoky flavors. By grilling tomatoes and green onions until they are blistered and blackened, you achieve a rich depth that boiling or raw salsas cannot match. The addition of fresh cilantro, spicy serrano peppers, and a bright lime-garlic dressing creates a vibrant, textured dip. It is perfect for serving with tortilla chips, topping tacos, or adding a smoky kick to grilled meats and seafood. Simple ingredients transformed by fire make this a standout condiment for any casual gathering or family dinner.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 30.4
Dietary: Gluten-free, Vegan, Vegetarian
Description
This authentic Quemada salsa relies on the technique of charring vegetables directly over high heat to unlock complex, smoky flavors. By grilling tomatoes and green onions until they are blistered and blackened, you achieve a rich depth that boiling or raw salsas cannot match. The addition of fresh cilantro, spicy serrano peppers, and a bright lime-garlic dressing creates a vibrant, textured dip. It is perfect for serving with tortilla chips, topping tacos, or adding a smoky kick to grilled meats and seafood. Simple ingredients transformed by fire make this a standout condiment for any casual gathering or family dinner.
Ingredients
  • 1 pound Tomatoes -- cored
  • 1 bn Green onions -- trimmed and
Directions
  1. 1
    Preheat a grill or grill pan over high heat using mesquite charcoal or gas.
  2. 2
    Place the cored tomatoes and trimmed green onions directly on the hot grill.
  3. 3
    Pile fresh cilantro on top of the other vegetables so it steams and warms without charring.
  4. 4
    Grill the vegetables for 10 to 15 minutes, turning occasionally, until the tomatoes and onions are blistered, charred, and soft.
  5. 5
    Remove vegetables from the grill and set aside to cool slightly.
  6. 6
    Heat vegetable oil in a sauté pan over medium-high heat.
  7. 7
    Add stemmed serrano chiles to the pan and sauté until softened and slightly blistered, about 3-4 minutes.
  8. 8
    Transfer the grilled tomatoes, onions, cilantro, and sautéed serranos to a food processor fitted with a metal blade.
  9. 9
    Pulse the mixture until coarsely ground, leaving some texture.
  10. 10
    Transfer the vegetable mixture to a large mixing bowl.
  11. 11
    In a separate small bowl, whisk together garlic puree, lime juice, salt, white pepper, oregano, and water until well blended.
  12. 12
    Pour the garlic-lime mixture over the ground vegetables and stir thoroughly to combine.
  13. 13
    Taste and adjust seasoning if necessary, then serve immediately or chill before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 30.4kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.7mg1%
Total Carbohydrate 6.8g3%
Dietary Fiber 1.8g8%
Sugars 4.0g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: quemada, salsa, smoky, charred, tomatoes, serrano, cilantro, mexican, dip, grilled, vegan, homemade, spicy, lime, garlic, onions, appetizer, bbq, rustic, condiment
Read it online: https://www.chefs-mate.com/recipe/quemada-salsa-2/