Go Back

Salsa Roja

Print Recipe Pin Recipe
Servings: 4
Course: Appetizer, Condiment
Cuisine: American, Tex-Mex
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Roasted tomatoes, jalapeños, garlic, blended. Better than any jar and takes ten minutes. The difference between jarred salsa and homemade roasted salsa is the difference between a photograph of a suns
Mike

Ingredients  

  • 6 Roma tomatoes (halved)
  • 2 jalapeños (halved
  • seeds removed for mild)
  • 1/2 white onion (quartered)
  • 4 cloves garlic (unpeeled)
  • juice of 1 lime
  • 1/4 cup fresh cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin

Method
 

  1. Set the oven to broil. Place tomatoes (cut side down), jalapeños, onion quarters, and garlic cloves on a foil-lined baking sheet. Broil on the top rack for 5-7 minutes until charred and blistered. Flip and broil another 3-5 minutes. The tomatoes should be blackened in spots and softened.
  2. Let cool slightly. Peel the garlic cloves. Transfer everything to a blender or food processor. Add lime juice, cilantro, salt, and cumin. Pulse to your desired consistency — chunky (3-4 pulses) or smooth (blend for 15-20 seconds). Taste and adjust salt, lime, and heat.