I first encountered Salsa Quemada in a cheap Mexican restaurant in San Antonio, where it was served without fanfare as part of a humble meal I was enjoying.
To this gringo, it was a revelation – smoky, spicy and a perfect complement to every dish I tried.
I knew then I had to replicate it at home – and I believe I have succeeded with this simple yet profound recipe.
My Salsa Quemada roasts virtually every ingredient, then doubles down on the smokiness with the addition of a bit of chipotle (not typically used in Salsa Quemada, but it really works well here!). Revolutionary? Indeed. Yet still true to the foundation and flavor profile of this most noble of salsas.
Citizens – this recipe takes all of 12 minutes. Embrace this recipe with revolutionary zeal and I promise you will never go back to “ordinary” salsa. 🙁
Battle on – The Generalissimo
The Hirshon Salsa Quemada – The “Burnt” Salsa
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