Salsa Roja Recipe

Prep

Halve the tomatoes lengthwise if large. Peel and halve the white onion into large pieces. Smash the garlic cloves lightly with the flat of a knife (leave skins on). Rinse chiles and leave stems intact; if you want milder salsa, split the chiles and remove seeds.

Sear

Heat a dry cast-iron skillet or heavy-bottomed pan over medium-high heat until smoking just begins. Add the tomatoes (cut side down), onion pieces, whole garlic (skin on), and chiles. Cook, pressing tomatoes gently with a spatula, until all sides are well charred and blistered, about 3–5 minutes per side for tomatoes and 2–3 minutes for chiles. Rotate as needed so pieces get even blackened spots. Remove when charred but still slightly soft.

Optional roast in oven

Alternatively, preheat oven to 450°F (230°C). Toss tomatoes, onion, garlic, and chiles with 1 tablespoon vegetable oil on a rimmed baking sheet and roast 15–20 minutes, turning once, until blistered and soft.

Peel garlic

When cool enough to handle, peel the garlic cloves. If you roasted with skins on, the char should slide off easily.

Combine in blender

Transfer the charred tomatoes, onion, peeled garlic, and chiles to a blender or food processor. Add 1 tablespoon vegetable oil (from ingredients), cilantro, lime juice, ground cumin, kosher salt, and black pepper.

Pulse to texture

Pulse 6–10 times until the salsa reaches your desired consistency: fewer pulses for a chunky salsa roja, more for smooth. Taste and adjust seasoning: add up to 1/2 teaspoon more salt or another 1/2 tablespoon lime juice if needed.

Adjust heat

If the salsa is too spicy, blend in a small wedge of tomato or 1–2 teaspoons of water to mellow. If too mild, add a small piece of charred chile or 1/4 teaspoon cayenne and pulse again.

Transfer salsa to a bowl. Stir in optional 1/2 teaspoon extra-virgin olive oil for sheen. Let rest at room temperature for 15–30 minutes to let flavors meld, or chill for up to 24 hours. Before serving, stir and taste, adjust salt or lime if necessary. Serve topped with optional chopped white onion and extra cilantro. Use as dip for chips, taco condiment, or with grilled meats.

Storage: Refrigerate in an airtight container up to 5 days or freeze for up to 3 months. Stir well before serving after refrigeration.