Description
This vibrant Salsa Roja recipe features roasted roma tomatoes, jalapeño peppers, and aromatic spices blended together to create a rich, flavorful salsa perfect for dipping or topping your favorite dishes. The roasting and broiling process enhances the smoky flavors, while fresh cilantro and lime juice add brightness and freshness.
Ingredients
Scale
Vegetables
- 8 roma tomatoes
- 1/2 small onion
- 2 jalapeño peppers (or substitute with 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) for roasting the vegetables to develop deep flavors.
- Prepare the vegetables. Spread the roma tomatoes, the half onion, and jalapeño peppers on a large sheet pan. Drizzle with olive oil, then season with salt, pepper, chili powder, and cumin, tossing gently to coat evenly.
- Roast the vegetables. Roast the vegetables in the preheated oven for 20 minutes, allowing them to blister and deepen in flavor.
- Broil for charring. Switch the oven to broil and cook the vegetables for an additional 2-3 minutes until charred, watching carefully to prevent burning.
- Blend the salsa. Transfer the roasted tomatoes, onion, peppers, and their juices to a food processor. Add garlic cloves and lime juice, then blend until smooth.
- Add cilantro. Add fresh cilantro to the food processor and pulse a few times to combine, maintaining some texture without over-blending.
- Taste and adjust seasoning. Sample the salsa and adjust salt, pepper, or lime juice to your preference.
- Chill and serve. For best flavor, chill the salsa for a few hours before serving. Serve with tortilla chips or as a topping for your favorite dishes.
Notes
- Broiling after roasting adds a smoky charred flavor, enhancing the salsa’s depth.
- Adjust the amount of jalapeño peppers according to your spice tolerance.
- Use serrano or red chilies as substitutes for different heat levels.
- Chilling the salsa allows flavors to meld and intensify.
- Store leftover salsa in an airtight container in the refrigerator for up to 4 days.
