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Roasted Tomato Salsa: Salsa Asada by Karen Hursh Graber © 2007

In the altiplano, the high plateau of Central México, salsas are frequently made by roasting the ingredients on the comal (a dry griddle) and grinding them in the molcajete. In this recipe, the charred taste of the unpeeled roasted tomatoes goes perfectly with the smokiness of chipotles. If you use a blender or food processor, do not puree the sauce too much; it should have some texture to it. This is a good table salsa, for dipping, for putting on eggs, or for grilled meat or chicken.


  • 3 large garlic cloves, roasted on a comal or griddle, then peeled
  • salt to taste
  • 3 tablespoons chopped white onion
  • 2 chipotles in adobo
  • 3 large, ripe tomatoes, roasted on a comal or griddle, unpeeled
  • water as necessary



Place the roasted garlic and salt in a molcajete and grind. Add the onion and chiles and continue grinding well. Add the tomatoes and continue grinding, adding water if necessary to achieve the desired consistency.

If using a blender or food processor, add the ingredients in the order given, pulsing briefly after each addition and being careful not to over-puree. Makes about 1 ½ cups.

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Published or Updated on: April 30, 2007 by Karen Hursh Graber © 2008
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Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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