Salsa Roja Recipe

Preparation Instructions

1. 1

   Roast the Vegetables

   Preheat your oven to 400°F (200°C). Place the Roma tomatoes, onion (cut in half), garlic cloves (with skin), and jalapeño pepper on a baking sheet. Drizzle with olive oil and sprinkle a pinch of salt over them.

2. 2

   Bake

   Roast the vegetables in the preheated oven for about 20 minutes, or until the tomatoes are blistered and the onion is translucent.

3. 3

   Prepare the Cilantro

   While the vegetables are roasting, rinse the cilantro under cold water to remove any dirt. Shake off excess water and chop it finely.

4. 4

   Blend the Salsa

   Once the vegetables are done roasting, remove them from the oven and allow them to cool slightly. Peel the garlic cloves. Place the roasted tomatoes, onion, jalapeño (remove seeds for less heat if desired), garlic, chopped cilantro, and the juice of one lime in a blender or food processor.

5. 5

   Season and Blend

   Add salt to the mixture in the blender. Pulse until you reach your desired consistency, whether smooth or chunky.

6. 6

   Taste and Adjust

   Taste the salsa and adjust the seasoning if necessary, adding more salt or lime juice to taste.

7. 7

   Serve

   Transfer the salsa to a serving bowl and enjoy with tortilla chips, tacos, or your favorite Mexican dishes.