Salsa Roja
A cooked table salsa of roasted tomatoes, chiles, and garlic with a deep, smoky flavor.
Serves 8
Prep 10 min
Cook 15 min
Ingredients
- 6 roma tomatoes
- 2 jalapeños or serranos
- 3 cloves garlic, unpeeled
- 1/4 white onion
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1/2 teaspoon salt, or to taste
- 1/4 cup water
Steps
Step 1. Set the tomatoes, chiles, garlic, and onion on a dry skillet or broiler pan. Roast over medium-high heat, turning, for 10 to 12 minutes, until blackened in spots.
Step 2. Peel the garlic. Remove the chile stems.
Step 3. Blend everything with the water until you have the texture you like.
Step 4. Taste and add more salt or lime. Serve warm or cold. It keeps 5 days in the fridge.
Where this recipe comes from
Yoribang Mexican recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Mexican dishes. Corn tortillas, dried hibiscus, queso fresco, cotija, and Mexican chocolate are sold at Latin grocery stores and many supermarkets. Chile heat varies from one pepper to the next, so taste a little before adding more.