Learn to make this salsa with a Texas flair

I so look forward to your articles each week and have amassed quite a collection of clippings. My family and I dined at Superica at Krog Street Market. The Tex-Mex food was beyond fabulous. I particularly loved the dark red salsa that is served complimentary with tortilla chips. It was truly wonderful — savory, hints of heat and infused with fresh cilantro. I would love, love, love the recipe. Hope you will be able to help. Many thanks! — Nancy Bock, Cumming

The Fire Roasted Tomato Salsa our reader enjoyed has been on the menu since day one as part of Superica’s complimentary chips and salsa service. In our photo, it’s shown with Superica’s tomatillo-based Salsa Verde.

Ford Fry says the recipe was created to transport his guests to the Texas-Mexico border. “This salsa features several ingredients that are common in traditional salsas from south of the border but are given a Texas flair by being grilled over a live fire. We offer this salsa to begin the Superica experience because it has a great story to tell – cooking over live fire, specifically using mesquite, has been a part of Texas tradition for decades and really imparts a unique flavor. Wood-grilled meats and vegetables are staples of our TexMex culinary playbook and this salsa captures that smoky flavor.”

The restaurant makes this salsa in 26-quart batches. We’ve scaled way down to about a tenth of that recipe so it may not taste exactly as it does at the restaurant, even if you have a wood fire for grilling those vegetables.

Editor’s Note: All Rocket Farm Restaurants properties, including all Superica locations, are temporarily closed due to the effects of the coronavirus pandemic. 

Superica’s Fire Roasted Tomato Salsa

Superica’s Fire Roasted Tomato Salsa
  • 3 pounds tomatoes, cored
  • 1/2 pound tomatillos
  • 1/4 pound jalapenos, stems removed
  • 4 large garlic cloves
  • 2 serrano peppers
  • 1/2 pound white onion, chopped
  • 1 bunch cilantro
  • Lime juice, salt and pepper, to taste
  • Heat a wood-burning grill to high heat.
  • Arrange tomatoes, tomatillos, jalapenos and garlic cloves on the grill. You may want to skewer the garlic to make it easier to work with. Grill until each item is charred and remove from heat. Allow to cool before moving to the next step.
  • In the jar of a blender, cover the serranos with just enough to make a smooth puree.
  • In a large bowl, combine the cooled tomatoes, tomatillos, jalapenos and garlic with the onion and cilantro. Use an immersion blender to puree until smooth. Add serrano puree to taste, using it adjust the heat level of the salsa. Season with lime juice, salt and pepper. Add water if needed to get the consistency you prefer. Makes 3 quarts.

Nutritional information

Per serving: 1/4 cup: 10 calories (percent of calories from fat, 12), trace protein, 2 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 14 milligrams sodium.

From the menu of … Superica, 99 Krog St., Atlanta 30307. 678-791-1310. www.superica.com.

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