Salsa de Chile Fresco Asado (Roasted Fresh Chile Salsa)

recipe Detail


You can think of this salsa from chef Rick Bayless as a not-too-smooth, fresh version of your typical rusty-orange hot sauce — fresh chiles replace dried ones, and fresh lime juice replaces vinegar.


- 4 fresh chiles (any variety)

- 4 cloves of garlic

- 1 small onion

- 1 tablespoon olive oil

- Salt and pepper to taste

- 1 teaspoon dried oregano

- 1 teaspoon dried cumin

- 1 lime, juiced


1. Preheat your oven to 400 degrees F (200 degrees C).

2. On a baking sheet, place the fresh chiles and garlic cloves. Drizzle with a tablespoon of olive oil and season with salt and pepper.

3. Roast the chiles and garlic in the oven for 15-20 minutes, or until they are soft and slightly charred.

4. Meanwhile, finely chop the onion and set it aside in a bowl.

5. Once the chiles and garlic are done roasting, remove them from the oven and let them cool for a few minutes.

6. Peel the skin off the roasted garlic cloves and roughly chop them. Remove the stems and seeds from the chiles and dice them.

7. In a blender or food processor, combine the roasted chiles, garlic, and chopped onion. Add in the dried oregano, cumin, and lime juice. Blend until you reach your desired consistency.

8. Taste the salsa and adjust the seasoning as needed, adding more salt, pepper, or lime juice if desired.

9. Transfer the salsa to a serving bowl and let it chill in the fridge for at least 30 minutes to allow the flavors to meld together.

10. Serve the Salsa de Chile Fresco Asado with your favorite tortilla chips or use it as a topping for tacos, burritos, or grilled meats. Enjoy!

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