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Salsa Roja Recipe

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★★★★★

4.8 from 88 reviews

Salsa Roja is a vibrant and flavorful Mexican red salsa made by toasting and roasting fresh serrano pepper, Roma tomatoes, and onion, then blending them with garlic, lime juice, olive oil, salt, and fresh cilantro for a smooth, zesty condiment perfect for tacos, chips, and more.

Ingredients

Scale

Produce

  • 1 serrano pepper
  • 6 Roma tomatoes
  • 1/2 medium white onion
  • 2 cloves garlic
  • 3 tablespoons fresh cilantro (chopped)

Other Ingredients

  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt

Instructions

  1. Toast pepper: Toast the serrano pepper in a dry cast-iron skillet over medium heat until the skin begins to blister and blacken in spots. This enhances its smoky flavor. Remove and set aside.
  2. Roast vegetables: In the same skillet, place the whole Roma tomatoes and the half onion. Roast them over medium heat, turning occasionally, until the tomatoes are charred and soft, and the onion shows a nice char, about 8-10 minutes.
  3. Blend ingredients: Transfer the toasted serrano pepper, roasted tomatoes, and onion to a blender. Add the garlic cloves, lime juice, olive oil, and salt. Blend until the mixture is smooth and well combined.
  4. Pulse cilantro: Add the chopped cilantro to the blender and pulse briefly just to mix it in without fully blending. Taste the salsa and adjust seasoning with additional salt if necessary.

Notes

  • Toast the serrano pepper carefully to avoid burning it completely; a slight blistering is enough to bring out its flavor.
  • Roasting the vegetables with the skin on enhances the smokiness and natural sweetness of the salsa.
  • This salsa can be refrigerated in an airtight container for up to 5 days.
  • For a milder salsa, remove the seeds from the serrano pepper before toasting.

Keywords: Salsa Roja, Mexican red salsa, roasted tomato salsa, homemade salsa, serrano pepper salsa

Find it online: https://kitchenbyclara.com/salsa-roja-recipe/