Salsa Roja 32 Oz Recipe

Prepare ingredients

Preheat the oven to 450°F (230°C). Rinse the roma tomatoes and pat dry. Peel the outer papery skin off the yellow onion and cut the onion into quarters. Peel the garlic cloves but leave them whole. Rinse the jalapeños and serrano; leave stems on for roasting.

Toss and arrange

Place tomatoes, onion quarters, whole garlic cloves, jalapeños and serrano on a rimmed baking sheet. Drizzle with 1 tablespoon vegetable oil and gently toss so skins get a light coating. Spread items in a single layer with some space between pieces for even roasting.

Roast

Roast in the preheated 450°F oven for 18–25 minutes, turning once halfway through, until tomatoes are blistered and collapsing, onion edges are charred, and peppers have blistered black spots. If you prefer more char, broil 1–2 minutes at the end while watching closely.

Cool and peel (optional)

Remove the tray from oven and let cool 10 minutes. For a smoother flavor, peel blistered skins from tomatoes and peppers by pinching them off — this step is optional and not necessary for rustic salsa. Remove and discard the onion root end if still attached.

Blend

Transfer roasted tomatoes, onions, garlic and peppers to a blender or food processor. Pulse 6–10 times until you reach a slightly chunky but pourable consistency. For a very smooth salsa, blend longer. If blender seems dry, add 1–2 tablespoons water.

Season and adjust

Add cilantro leaves, lime juice, kosher salt, ground cumin, black pepper, and sugar (if using) to the blended tomato mixture. Pulse or stir to combine. Taste and adjust seasoning: add more salt for brightness, more lime for acidity, or another small pinch of sugar if tomatoes are too acidic.

Chill and meld

Transfer salsa to a bowl or jar and refrigerate at least 30 minutes to allow flavors to meld. Salsa will keep well in an airtight container in the refrigerator for up to 5 days, and flavors often improve after a few hours.

Serve

Stir before serving. Serve chilled or at room temperature with tortilla chips, tacos, grilled meats, or as desired. Yield is approximately 32 ounces (about 4 cups).