Salsa Roja Asada

A Nom Nom Paleo salsa recipe that you can use to punch your food in the face!


3 tomatoes (about 1 pound)

2 medium serrano pepper (or jalapenos if you prefer a milder salsa)

4 garlic cloves, unpeeled

1/2 tsp kosher salt

Juice from 1/2 lime

1 large shallot, finely minced

1/4 cup chopped fresh cilantro



1. Place an oven rack about 4 to 6 inches below a very hot broiler, and cover a rimmed baking sheet with foil.

2. Put the tomatoes on the baking sheet and roast under the broiler for about 5 minutes, or until the skins are blistered and blackened on top. Using tongs, flip them over, and roast for another 5 minutes or so.  When they’re done, the skins should be blackened and peeling off.

3. Meanwhile, roast the chile peppers and unpeeled garlic in an ungreased skillet, turning occasionally, for about 15 minutes or until the garlic is softened and charred and the peppers are nicely blistered.  The peppers will probably be done first — take them out as soon as they’re done.

4. When the garlic and peppers are cool enough to handle, peel the garlic and remove the stems from the peppers. If you want a milder salsa, use jalapeno peppers, and remove the stems and ribs, too, you big wimp! (Michelle’s words, not mine)

5. In a food processor, add the peppers, garlic, and salt and grind up.  If you’re using a large work bowl, make sure to scrape down the sides a few times.  Watch out when you remove the lid — the spicy contents will make your eyes water.

6. Throw the tomatoes into the work bowl and pulse until a thick puree results.  Transfer the salsa to a medium bowl and add the lime juice, minced shallot and cilantro.  Using a spoon, stir until the ingredients are incorporated.  Taste for seasoning and adjust as desired.

7. If possible, wait a few hours before serving the salsa to allow the flavors to meld properly.