Mexican Salsa Roja
This easy, authentic Mexican salsa roja is made with roasted tomatoes, jalapeños, and fresh cilantro. Perfect for tacos, chips, or any dish needing a bold, smoky kick.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Snacks, Condiments
- Method: Broiling, Blending
- Cuisine: Mexican
- Diet: Vegan
Ingredients
4 large ripe tomatoes
1–2 jalapeño peppers (adjust to taste)
1/2 small onion
1 clove garlic
1/4 cup fresh cilantro (or coriander) leaves
1/2 lime, juiced
1 tablespoon olive oil
Salt to taste
Instructions
Roast the vegetables: Place tomatoes, jalapeños, and onion on a baking sheet. Broil on high (250°C or ~480°F, grill setting) for 5–7 minutes until skins are charred and blistered, turning occasionally.
Cool slightly: Remove from oven and allow to cool a bit. Remove jalapeño stems.
Blend: Add roasted vegetables, garlic, cilantro, lime juice, olive oil, and salt to a blender or food processor. Blend until you reach your desired consistency—smooth or chunky.
Taste and adjust: Season more if needed.
Serve: Transfer to a bowl and serve with tacos, burritos, quesadillas, or tortilla chips.
Notes
Refrigerate salsa before serving for best flavor.
The salsa may thicken slightly once cooled.
Spice level can be adjusted by using more or fewer jalapeños or removing seeds.
Find it online: http://elladishes.com/mexican-salsa-roja/
