Salsa Roja 16 Oz Recipe

Prepare tomatoes and chiles

Wash the roma tomatoes and pat dry. Using a sharp knife, slice a shallow X on the stem end of each tomato. Place tomatoes and the whole chile (stem left on) on a dry skillet or heavy-bottomed pan over medium-high heat.

Char vegetables. Cook tomatoes and chile, turning occasionally with tongs, until the skins are blackened and blistered on most sides, about 8–10 minutes. Remove and let cool slightly.

Peel optional: If you prefer a smoother, less smoky salsa, let the tomatoes steam in a covered bowl for 5 minutes, then slip off most of the skins. For a chunkier, more rustic salsa keep skins on and roughly chop after roasting.

Roast garlic and onion

In the same skillet, add the quarter cup of diced red onion and the garlic cloves (with skins on if you like milder flavor). Cook until softened and slightly charred, about 3–4 minutes. If the onion begins to stick, add the teaspoon of vegetable oil to prevent burning.

Trim chile and seeds. Once the roasted chile is cool enough to handle, remove the stem and, if you want less heat, remove some or all of the seeds and ribs. Reserve seeds if you want spicier salsa.

Blend

Transfer the charred tomatoes (peeled or not), roasted onion, peeled garlic cloves, and chile to a blender or food processor. Add the fresh cilantro, lime juice, kosher salt, and black pepper. Pulse 6–10 times until you reach your desired texture: 6–8 pulses for chunky, 8–10 for smoother. If the salsa is too thick, add up to 2 tablespoons of water, 1 tablespoon at a time, to loosen.

Taste and adjust seasoning. Taste the salsa and add more salt, lime juice, or cilantro as needed. If it's too acidic, a pinch of sugar (about 1/8 tsp) can balance it. If you want more heat, blend in reserved chile seeds or an extra small chile.

Chill or serve. Transfer the salsa to a bowl or jar. For best flavor let it rest in the refrigerator for 20–30 minutes to allow flavors to meld, but it can be served immediately at room temperature.

Serve salsa in a small bowl with tortilla chips and lime wedges on the side. Salsa will keep covered in the refrigerator for up to 4 days; stir before serving.