Salsa Roja
Fresh Mexican red salsa built on charred, not raw, vegetables - tomatoes, chilies, onion, and garlic are blackened on a hot dry skillet before blending, which is what turns them sweet and smoky instead of tasting like plain blended produce.
⏱ 20 min🍽 6 servings
snackmexicanveganvegetarian
Ingredients
- •6 roma tomatoes
- •2 jalapeños (or serrano chilies)
- •1/2 onion
- •3 cloves garlic, unpeeled
- •1/4 cup cilantro
- •Salt to taste
- •1 tbsp lime juice (optional)
Steps
- 1.Heat a dry skillet or comal over medium-high heat and char the tomatoes, jalapeños, onion, and unpeeled garlic, turning occasionally, until blackened in spots and softened, about 8-10 minutes - this charring is what gives salsa roja its deep, slightly smoky flavor instead of tasting like plain blended tomatoes.
- 2.Let the garlic cool slightly, then peel it.
- 3.Transfer the charred tomatoes, chilies, onion, and garlic to a blender along with the cilantro and salt.
- 4.Pulse until you reach your preferred texture - a few short pulses for a chunky salsa, longer for smooth.
- 5.Stir in lime juice if using, then taste and adjust salt.
- 6.Let the salsa rest for at least 15 minutes before serving so the flavors meld.