Vegetarian
Salsa Roja
Description
Salsa Roja is the absolute classic, platonic ideal salsa recipe. Made with fresh tomatoes, onion, lime juice, garlic, and just enough serrano pepper to keep you on your toes, this is THE salsa to pair with all your favorite Mexican foods.
Ingredients
- 3 to 4 tomatoes about 1 pound, left whole (I used Roma)
- ¼ medium white onion cut through the stem into 2 wedges
- 1 serrano chile halved lengthwise, seeds and membranes removed
- 1 garlic clove roughly chopped
- Juice of 1/2 small lime about 2 teaspoons
- ½ teaspoon kosher salt plus additional to taste
- ⅛ teaspoon ground cumin
- ½ cup chopped fresh cilantro divided
Directions
- Heat a cast iron skillet large enough to hold the vegetables in a single layer over medium heat. Let it get nice and hot. Add the tomatoes, onion wedges, and serrano chile. Let cook undisturbed for 5 minutes, until beginning to char. With tongs, flip and continue trying on all sides until everything is nicely blistered, about 10 minutes more.
- Transfer the vegetables to a blender. Add the garlic, lime juice, salt, cumin, and most of the cilantro. Pulse in short burst until the salsa reaches your preferred consistency. It does not take much blending. Taste and add salt as desired. Pour into a bowl, sprinkle with remaining cilantro, and refrigerate until ready to serve. Enjoy with chips, tacos, and any of your favorite Tex-Mex dishes.
