Chef Gino’s Salsa Asada Recipe from Reyna’s Taqueria
Ingredients:
80 Roma tomatoes
2 Spanish onions
½ cup garlic
15 jalapeños
5 cups chopped cilantro
2 fresh limes juice
2 tablespoons black pepper
Directions:
Place the tomatoes in a Comal (cast-iron skillet) and roast until dark and charred completely. Remove from the fire and set aside. Roast the jalapeños, onions, and garlic then combine with the tomatoes, let cool slightly. Add the cilantro and purée with the immersion blender leaving it chunky. Season with salt, pepper, and lime juice. Let it completely cool down and store in the refrigerator.
Serve with tacos or tortilla chips.