Salsa Roja
The ultimate summer necessity, Salsa Roja is fresh, zesty, and bursting with flavor. Made from juicy roma tomatoes, spicy jalapeños, and fragrant cilantro, it’s the perfect companion for tortilla chips or grilled meats. Enjoy this easy recipe tonight!
Equipment
- Food Processor
Ingredients
- 8 whole roma tomatoes
- 1/2 whole small onion
- 2 whole jalapeño peppers
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 cloves garlic
- 1/2 whole lime (juice of)
- 1/2 cup fresh cilantro
Instructions
- Preheat your oven to 400 degrees. This initial step is crucial as it allows the tomatoes and jalapeños to roast properly, developing their flavors.
- Spread the roma tomatoes, a half of the small onion, and the jalapeño peppers out on a large sheet pan. This gives them enough space to roast evenly.
- Drizzle the vegetables with olive oil and sprinkle with salt, pepper, chili powder, and cumin. This combination enhances the natural sweetness of the veggies.
- Toss everything together to ensure the vegetables are well-coated. You want every bite to be flavorful.
- Roast for about 20 minutes until the vegetables are blistered. Keep an eye on them; they should be soft and slightly charred.
- Broil for 2 to 3 minutes to char the tops for added flavor. Watch closely to avoid burning!
- Transfer the roasted vegetables and all the juices from the sheet pan into a food processor. This is where the magic happens.
- Add in the garlic and the lime juice. The acidity of the lime brightens the flavors, making the salsa irresistible.
- Blend everything until smooth. Depending on your preference, you can leave it slightly chunky for texture.
- Add in the fresh cilantro and pulse a few times until incorporated. This adds a fresh, herbaceous note.
- Taste and adjust with more salt, pepper, and/or lime juice if needed. This is your chance to personalize the flavor.
- Serve with tortilla chips for a delightful snack or use it as a topping for tacos. Enjoy the fiesta of flavors!
Notes
- Tip: Use serrano pepper or red chiles instead of jalapeños for a different flavor.
- Tip: Let the salsa rest for a while so the flavors have time to meld—it makes a big difference.
- Tip: Chilling it before serving helps make it extra refreshing when served cold.