Salsa Roja 8 Oz Recipe

Prepare and roast vegetables

Core the tomatoes and halve if large. Peel the outer layer of the garlic but leave cloves whole. Trim stems from the serrano and jalapeño (leave seeds for more heat, remove for milder salsa). Heat a dry skillet or comal over medium-high heat until shimmering. Place tomatoes, onion halves (cut side down), whole garlic cloves (unpeeled if using comal), and chiles on the hot surface. Roast, turning occasionally, until tomatoes and onions are blistered and softened and chiles are charred in spots, about 8–12 minutes. Remove garlic a bit earlier if it begins to blacken heavily.

Peel and seed (optional) the chiles and garlic

If you prefer a smoother, less bitter garlic flavor, let the roasted garlic cool slightly and squeeze the soft pulp from the skins. For a milder salsa, split the chiles and scrape out seeds and membranes with a spoon; otherwise leave seeds in for heat. Roughly chop the roasted onion and tomatoes to make them easier to blend.

Blend the salsa

Transfer the roasted tomatoes, onion, peeled garlic, and chiles to a blender or food processor. Add cilantro, lime juice, vegetable oil, salt, and pepper. Pulse or blend to your desired texture: 6–8 pulses for a chunky salsa, or 20–30 seconds for a smooth puree. If the salsa is too thick, add up to 1–2 tablespoons of water and blend briefly to adjust consistency.

Adjust seasoning and cool

Taste and adjust seasoning, adding more salt, lime juice, or cilantro as needed. Transfer salsa to a clean bowl or jar and let it cool to room temperature. Chilling for 30 minutes will help flavors meld.

Store and serve

Serve with tortilla chips, tacos, or grilled meats. Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in portions for up to 3 months.