Salsa Asada
The other half of the Huevos Rancheros Divorciados with salsa verde from the foodtv show Mexican Made Easy. I have modified it a little, but the point is that either sauce stands alone and is delicious
The other half of the Huevos Rancheros Divorciados with salsa verde from the foodtv show Mexican Made Easy. I have modified it a little, but the point is that either sauce stands alone and is delicious
- Carbohydrate 3.10181875 g
- Cholesterol 0 mg
- Fat 0.142164375 g
- Fiber 0.766212529689074 g
- Protein 0.68652375 g
- Saturated Fat 0.018307375 g
- Serving Size 1 1 Serving (73g)
- Sodium 51.9936875 mg
- Sugar 2.33560622031093 g
- Trans Fat 0.049891375 g
- Calories 14 calories
Step-by-step
- Heat a medium skillet over medium heat. (or use your grill)
- Add the tomatoes, shallots and serrano to the dry skillet and char on all sides, turning occasionally, 5 to 7 minutes.
- Transfer the charred ingredients to a blender, add the broth and process until smooth.
- Return the salsa to the skillet and cook over medium-high heat until the salsa turns a bright red color, 5 to 7 minutes. Season with salt and pepper.
- Serve warm, room temperature, or cool.
Cooks frequently commit the error of crowding the pan during the charring phase, which produces steamed vegetables rather than the deeply blistered skins required for proper flavor development. Using a heavy cast-iron skillet provides the thermal mass needed to achieve distinct carbonization on the plum tomatoes, shallot, and serrano chile without requiring added cooking oils. When cast iron is unavailable, a well-preheated stainless steel pan or an outdoor charcoal grill functions as an effective substitute, provided the heat source remains steady at medium-high. Turning the vegetables every two minutes ensures even blackening across all surfaces.
Achieving the correct consistency depends heavily on equipment choice and blending technique. Processing the charred solids with chicken broth while they remain hot creates an emulsion that holds together more effectively than blending at room temperature. Over-processing the mixture in a food processor or high-speed blender liquefies the solids completely, destroying the rustic body that distinguishes a proper salsa from a thin vegetable juice. Pulse the machine intermittently if a chunkier mouthfeel is preferred over a completely smooth puree.
Reducing the blended sauce in the skillet concentrates the residual sugars and drives off excess moisture. The pan must remain at a brisk medium-high heat until the mixture shifts visually from a dull orange-red to a vibrant, saturated red hue within five to seven minutes. Stir continuously during this reduction stage to prevent the bottom sugars from scorching against the hot metal surface. Seasoning with salt and freshly cracked black pepper should occur strictly after this reduction phase concludes, because salt draws out water and alters volume during the thickening process.
Proper thermal management dictates how the finished condiment behaves upon serving. This preparation tastes equally balanced when served warm directly from the stove, at ambient room temperature, or thoroughly chilled from refrigeration. Storing leftovers in an airtight glass container preserves quality for up to five days without significant degradation in color or brightness. Acid degradation is minimal due to the natural tomato pH, but airtight sealing prevents oxidation from darkening the surface layer over extended storage periods.
