Steal this recipe: Iron Cactus’ roasted salsa

Iron Cactus serves this roasted salsa at all five of its Texas locations. Photo from Iron Cactus.

Iron Cactus serves this roasted salsa at all five of its Texas locations. Photo from Iron Cactus.

One more salsa post for you today.

As I was putting together this salsa story, the fine folks at Iron Cactus offered up their roasted salsa recipe.

It’s a nice combination of techniques we talked about in the article: Fresh ingredients that are first roasted and then pureed. Instead of including chipotles in the pepper mix, they add chipotle powder (and some cumin, too), with just a little olive oil and lime juice, too.

What are your favorite restaurant salsas? Are there certain restaurant you seek out because of their killer condiments?

Iron Cactus Roasted Salsa

1 large yellow onion, diced
12 cloves garlic
5 fresh serrano peppers, stems removed and seeded
1/2 Tbsp. kosher salt
1/2 Tbsp. white pepper
12 roma tomatoes, cores removed and cut in half
1 bunch fresh cilantro, stems removed
3 oz. lime juice
1 Tbsp. ground cumin
1/2 Tbsp. chipotle powder
2 Tbsp. olive oil

Heat oven to 350 degrees. In a stainless steel bowl, add the onions, garlic and serranos and toss with half the olive oil and salt and white pepper. Then place on a half sheet pan. In that same stainless steel bowl, toss the tomatoes with the remainder of the salt and pepper and olive oil and place on a half sheet pan. Place both trays in the oven and roast until all the ingredients are golden brown.

Remove the ingredients from the oven and scrape the ingredients into a medium container. Add the remaining ingredients and either use a stick blender or a regular blender to puree until smooth. Adjust your seasonings then add to a small sauce pot. Simmer for 5 minutes, then cool and serve with fresh tortilla chips.

— Iron Cacus

 

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