Description
Salsa Roja is a vibrant and flavorful Mexican sauce, perfect for pairing with tortilla chips, tacos, or as a topping for your favorite meals. Roasting the vegetables brings out their natural sweetness and adds a subtle smokiness, while garlic, lime, and fresh cilantro brighten up the flavors. Easy to prepare and customizable to your heat preference, this salsa is a crowd-pleaser for any occasion.
Ingredients
Units
Scale
Produce
- 8 roma tomatoes
- 1/2 small onion
- 2 jalapeño peppers (or substitute with serrano peppers or red chilies)
- 2 cloves garlic
- Juice of 1/2 lime
- 1/2 cup fresh cilantro
Pantry
- 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) to ensure optimal roasting temperature for the vegetables. - Prepare the vegetables
Spread the roma tomatoes, onion half, and jalapeño peppers on a large sheet pan. Drizzle them with olive oil, then sprinkle with salt, pepper, chili powder, and cumin. Toss gently to coat evenly. - Roast the vegetables
Roast the vegetables in the preheated oven for 20 minutes, allowing them to blister and develop a deep flavor. Then, switch the oven to broil and cook for an additional 2-3 minutes until charred. Keep a close eye during broiling to prevent burning. - Blend the salsa
Transfer the roasted tomatoes, onion, peppers, and any juices from the sheet pan to a food processor. Add the garlic cloves and lime juice, then blend until smooth. - Incorporate the cilantro
Add the fresh cilantro to the food processor and pulse a few times to combine it into the salsa. Avoid over-blending to retain a slight texture. - Taste and adjust seasoning
Taste the salsa and adjust the flavors as needed by adding more salt, pepper, or lime juice to suit your preference. - Serve and enjoy
Chill the salsa for a few hours before serving for the best flavor. Serve it with tortilla chips or as a topping for tacos, burritos, or nachos.
Notes
- You can substitute jalapeños with serrano peppers or red chilies for a spicier option or to suit your flavor preference.
- Allow the salsa to rest for at least 1-2 hours before serving to let the flavors meld together for a deeper taste.
- Chilling the salsa makes it extra refreshing, especially when served as a dip with chips.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 40
- Sugar: 4g
- Sodium: 210mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
