Salsa Roja
A classic roasted Mexican red salsa packed with charred tomatoes, onions, hot chilies, and fresh lime.
- 15 min
- 29 kcal / serving
- easy
- vegan
- Protein
- 1.2 g
- Fat
- 0.3 g
- Carbs
- 6.1 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
6 servings
- 3 pc ripe tomatoes
- 1 pc onion (cut into thick wedges)
- 2 pc garlic cloves (unpeeled)
- 1 pc jalapeño or serrano pepper
- 1 tbsp lime juice
- 1/2 bunch fresh cilantro
- 1/2 tsp salt
Method
- Heat a dry, heavy skillet (preferably cast iron) over medium-high heat. Add the tomatoes, onion wedges, unpeeled garlic, and chili.
- Char the vegetables for 8-10 minutes, turning occasionally, until the skins are blistered and blackened in spots.
- Peel the roasted garlic cloves. Trim the stem off the chili (and scrape out the seeds if you prefer less heat).
- Transfer the charred vegetables, any pan juices, and the lime juice into a blender or food processor.
- Pulse the blender a few times, keeping the texture slightly coarse and chunky in traditional rustic style.
- Toss in the fresh cilantro and salt, pulse one final time to combine, and let the salsa roja cool before serving. Makes about 6 servings.
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