Roasted Tomato and Pasilla Pepper Salsa is a versatile and flavorful condiment that offers a unique twist on traditional salsas. It enhances any dish’s smoky, tangy, and slightly spicy profile, thanks to its blend of roasted tomatoes, rehydrated pasilla peppers, onions, garlic, fresh cilantro, and lime juice. Each ingredient is crucial in building a deep, rich flavor that sets this salsa apart from the rest.
The base of this salsa is made from large, halved, and seeded tomatoes. Roasting the tomatoes intensifies their natural sweetness and imparts a slight char, adding a complex layer of flavor. This roasting process caramelizes the sugars in the tomatoes, bringing out a depth of sweetness that complements the other ingredients perfectly.
Pasilla peppers are a staple in Mexican cuisine, known for their mild heat and rich, smoky flavor. These dried peppers need to be rehydrated before use, which is done by soaking them in hot water until they become soft and pliable. Once rehydrated, the pasilla peppers add a distinctive earthy and smoky note to the salsa, setting it apart from other types of salsas that might use fresher, brighter peppers. If you prefer a milder salsa, you can substitute the pasilla peppers with bell peppers for a similar flavor profile.
Roasting the quartered onion and whole garlic cloves alongside the tomatoes mellows their sharpness, turning the onion sweet and the garlic buttery and aromatic. These roasted aromatics add a subtle depth to the salsa, ensuring the flavors harmoniously meld together.
After roasting and blending the other ingredients, freshly chopped cilantro and freshly squeezed lime juice are added. The cilantro adds a fresh, herbal note, while the lime juice introduces a tangy brightness that lifts the overall flavor of the salsa. These ingredients ensure the salsa remains vibrant and refreshing despite the deeper roasted flavors.
The salsa is seasoned with salt and ground black pepper, which enhances all the other flavors without overwhelming them. The seasoning is balanced, ensuring each bite has a complex yet harmonious flavor.
The process of making this salsa is delightfully simple yet highly rewarding. First, the pasilla peppers are rehydrated in hot water until they become soft. While the peppers soak, the tomatoes, onion, and garlic are roasted in the oven until they achieve a desirable char and softness. The roasted vegetables and rehydrated peppers are then blended with cilantro and lime juice until smooth or to the desired consistency.
The final step involves tasting and adjusting the seasoning to ensure the salsa is perfectly balanced. The result is a beautifully rich and smoky salsa that can be used in various ways. This salsa can be stored in an airtight container in the refrigerator for up to a week, allowing you to enjoy its flavors over multiple meals. If you want to extend its shelf life, you can also freeze it in small portions and thaw as needed.
Roasted Tomato and Pasilla Pepper Salsa is incredibly versatile. Its smoky and slightly sweet flavor makes it an ideal accompaniment for grilled meats, tacos, burritos, and even as a dip for tortilla chips. It’s a great addition to summer barbecues or game day snacks. The richness of the roasted tomatoes and pasilla peppers combined with the fresh tang of lime and the aromatic cilantro creates a symphony of flavors that can enhance any dish. It’s also a great way to add a burst of flavor to simple weeknight meals.
Visually, the salsa is a feast for the eyes. It’s a deep, rich red, speckled with vibrant bits of green cilantro, making it as visually appealing as it is to the palate. The texture is smooth yet hearty enough to provide a satisfying mouthfeel.
Roasted Tomato and Pasilla Pepper Salsa is a flavorful and versatile addition to any culinary repertoire. Its complex blend of smoky, sweet, and tangy flavors offers a unique twist on traditional salsas, making it perfect for many dishes. This salsa will surely be a hit if you want to spice up a weeknight meal or impress guests at a dinner party. I first discovered this recipe during a trip to Mexico, where I was blown away by the depth of flavors in their salsas. I’ve been making this salsa ever since, and it’s always a crowd-pleaser.press guests at a dinner party.
Roasted Tomato and Pasilla Pepper Salsa pairs perfectly with Ground Beef and Mushroom Duxelles Tacos by adding a smoky, tangy contrast to the rich, savory beef and mushroom filling flavors. The salsa’s fresh cilantro and lime juice brighten the dish. At the same time, the roasted tomatoes and pasilla peppers enhance the earthy umami notes of the duxelles, creating a harmonious and flavorful taco experience.
Roasted Tomato and Pasilla Pepper Salsa
4
servings20
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minutesRoasted Tomato and Pasilla Pepper Salsa is a smoky, tangy, and slightly spicy salsa made with roasted tomatoes, rehydrated pasilla peppers, onions, garlic, fresh cilantro, and lime juice. It is perfect for enhancing tacos, grilled meats, or as a dip for chips.
Ingredients
4 large tomatoes, halved and seeded
2 dried pasilla peppers
1 small onion, quartered
2 cloves of garlic
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup cilantro, freshly chopped
1 lime, juiced
Directions
- Rehydrate Pasilla Peppers:
Place the dried pasilla peppers in a bowl and cover with hot water. Let them soak for about 20 minutes until they are softened. Remove from water, remove the stems and seeds, and roughly chop. - Roast the Vegetables:
Preheat your oven to 400°F (200°C). Place the halved tomatoes, quartered onion, and unpeeled garlic cloves on a baking sheet. Drizzle with extra virgin olive oil and sprinkle with salt and ground black pepper. Roast in the oven for 20-25 minutes or until the vegetables are soft and slightly charred. - Blend Salsa:
Remove the roasted garlic from its peel. Transfer the roasted tomatoes, onion, garlic, and rehydrated pasilla peppers to a blender or food processor. Add the chopped cilantro and lime juice. Blend until smooth. Taste the salsa and adjust the seasoning with more salt and ground black pepper as needed. - Serve:
Transfer the salsa to a serving bowl. Serve immediately or refrigerate until ready to use.