We were lucky to have generous neighbors who shared tomatoes from their garden. With those ripe tomatoes we made a roasted salsa roja. Roasting the vegetables brings out deeper, sweeter flavors that make this salsa especially tasty. This version is on the mild side; I would add an extra pepper or two next time if you prefer more heat.
Salsa Roja
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- Author: Julie
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Appetizers
- Cuisine: Mexican
Print Recipe
Ingredients
Scale
- 8–10 roma tomatoes
- 2 jalapeño peppers (add more for extra heat)
- 1/2 yellow onion
- 5 cloves of garlic
- 1 tsp salt
- 1 bunch of cilantro
Instructions
- Cut the tomatoes and onion in half and arrange them cut side up on a baking sheet.
- Place the garlic and jalapeños whole on the baking sheet alongside the tomatoes and onion.
- Roast everything at 400°F (about 200°C) for roughly 30 minutes, until the skins are blistered and the vegetables are softened.
- Transfer the roasted vegetables to a food processor. Add the cilantro and blend until the salsa is almost smooth, seasoning with salt to taste. Adjust heat by adding more peppers if desired.