Salsa 22 de Noviembre – Fire-Roasted Heirloom Tomato Salsa
A smoky, fire-roasted salsa made with heirloom tomatoes, banana peppers, chiltepin, jalapeño, garlic, and onion. Inspired by home-grown produce from Jonathan’s mom and his friend Dan, this salsa is perfect as a table salsa, on tacos de asada, or cooked into guisados.
Ingredients
- 1725 gheirloom tomatoes (about 3 3/4 lb)
- 105 gbanana peppers, whole (about 3 peppers)
- 35 gfresh chiltepin chiles, whole (about 2 tbsp)
- 75 ggarlic, whole in its paper (about 1 bulb)
- 75 gwhite onion, quartered (about 1/2 large onion)
- 15 gjalapeño peppers, whole (about 1 small pepper)
- 8 gdiamond crystal kosher salt (about 1 1/2 tsp), plus more to taste
- 5 gchicken bouillon powder (optional, about 1 tsp)
Directions
- 1
Preheat the broiler to high. Place the heirloom tomatoes on a sheet tray and broil for about 15 minutes, flipping halfway through, until blackened and tender. Remove from the broiler, let cool, then peel and discard the skins.
- 2
Preheat a comal or cast-iron pan over medium-high heat. Add the banana peppers, fresh chiltepin chiles, jalapeño, garlic (still in its paper), and quartered onion. Roast, turning frequently, until everything is evenly charred and tender, about 10 minutes. Remove from heat and let cool. Stem the chiles and peel the garlic.
- 3
Transfer the peeled tomatoes, roasted peppers, chiltepin, jalapeño, garlic, and onion to a blender. Add Diamond Crystal kosher salt and chicken bouillon powder (if using). Blend to your desired texture, from rustic to smooth.
- 4
Taste and adjust seasoning with more salt if needed. Serve as a table salsa, with tacos de asada, or use as a base for guisados.