Description
This vibrant Salsa Roja recipe features roasted roma tomatoes, jalapeños, and onions, blended with fresh garlic, lime juice, and cilantro for a flavorful, slightly smoky condiment perfect for chips or Mexican dishes. Roasting the vegetables enhances their natural sweetness and adds depth, while fresh cilantro adds brightness.
Ingredients
Scale
Vegetables
- 8 roma tomatoes
- 1/2 small onion
- 2 jalapeño peppers (or serrano peppers or red chilies)
- 2 cloves garlic
Other Ingredients
- Juice of 1/2 lime
- 1/2 cup fresh cilantro
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it reaches the optimal temperature for roasting the vegetables perfectly.
- Prepare the vegetables: Spread the roma tomatoes, half of the onion, and jalapeño peppers on a large sheet pan. Drizzle with olive oil and sprinkle with salt, pepper, chili powder, and cumin. Toss gently to coat all vegetables evenly with the seasoning and oil.
- Roast the vegetables: Place the sheet pan in the preheated oven and roast for 20 minutes until the vegetables soften and begin to blister. Then switch the oven to broil and cook for an additional 2-3 minutes to char the vegetables slightly, watching closely to avoid burning.
- Blend the salsa: Transfer the roasted tomatoes, onion, peppers, and any accumulated juices from the sheet pan into a food processor. Add the garlic cloves and lime juice, then blend until smooth.
- Incorporate the cilantro: Add the fresh cilantro to the food processor and pulse a few times to mix it in, keeping some texture and freshness without over-blending.
- Taste and adjust seasoning: Sample the salsa and add extra salt, pepper, or lime juice if needed to balance flavors according to your preference.
- Serve and enjoy: For the best flavor, chill the salsa for a few hours before serving. Enjoy it with tortilla chips or as a topping for tacos, burritos, or nachos.
Notes
- Jalapeños can be substituted with serrano peppers or red chilies depending on heat preference.
- Be careful when broiling to avoid burning the vegetables; stay nearby and watch closely.
- Chilling the salsa enhances the flavors and gives a better taste experience.
- Adjust spiciness by adding or reducing peppers.
- This salsa can be stored in the refrigerator for up to 5 days in an airtight container.
