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salsa roja recipe

Salsa Roja

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 Servings
Course: Appetizer, Side Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 pound  roma tomatoes
  • 1/2 medium  white onion cut into wedges
  • 3 cloves  garlic unpeeled
  • 2 to 3 jalapeños or 1 to 2 serranos for more heat
  • 1 tablespoon olive oil
  • 1/4 cup  fresh cilantro chopped
  • Juice of 1 lime
  • Salt, to taste

Method
 

  1. Preheat the broiler and line a baking sheet with foil. Arrange the tomatoes, onion, garlic, and chilies on the sheet and drizzle with olive oil.
  2. Broil 8 to 10 minutes, turning halfway, until charred and blistered in spots.
  3. Let cool slightly, remove chili stems, and squeeze garlic from its skin.
  4. Blend the roasted vegetables to your preferred consistency.
  5. Stir in cilantro, lime juice, and salt to taste. Let sit 10 minutes before serving.

Notes

Store in the fridge up to a week, or freeze up to 3 months. Not intended for shelf stable canning.