Episode 184 - Oaxacan Roasted Salsa

This is my third episode about Oaxacan cooked salsas. What is interesting is that they all start with the same four basic ingredients, but they use four different cooking methods and then you can also add whatever additional ingredients you would like to develop different tastes. In Episode 174 I did a charred salsa, and in Episode 179 a boiled salsa. Today we are going to do a roasted salsa.
First the key ingredients:
• 2 plum tomatoes
• 1 habanero pepper
• 2 cloves garlic, peeled
• 1/8 of an onion
• Salt
• For my variation, you will need
o Loose 1/4 cup fresh cilantro, stems and all
o Packed 1/4 cup fresh mint leaves
Step 1 is to cook the first four ingredients. Put them on a pan in a 400-degree F oven, and remove each of the ingredients once it is cooked through. For easy cleanup, line your pan with aluminum foil or parchment. Watch the cooking and rotate the ingredients as they cook. You could also do this in a closed gas or charcoal grill, the latter being the most traditional way, and each method would impart a different essence to the salsa even with the same ingredients.
Let them cool a little bit and put them all in the blender, add the cilantro, mint, and salt. Blend until smooth and even. Taste for salt and add more if needed. That’s it.
It will be pretty spicy, but you will be able to taste all the ingredients, so it is not just about the heat, it’s also about the great herbal flavor from the mint and cilantro. It will keep for a few days or so, or you can freeze it for later. Obviously, this isn’t something you just eat with a spoon. Add it to a taco, or a soup or stew, or to a dip for tortillas (or just let it be the dip). And don’t forget the beer, wine, or mezcal!