Salsa Roja Recipe
Salsa Roja is a vibrant and smoky Mexican red salsa made with toasted serrano pepper, roasted Roma tomatoes, white onion, and fresh cilantro. This easy-to-make salsa is perfect for dipping, topping tacos, or adding a fresh kick to any dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 1 1/2 cups 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Vegetables
- 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
- Toast pepper: Heat a dry cast-iron skillet over medium heat and toast the serrano pepper until it starts to blister and become fragrant. Remove from skillet and set aside.
- Roast vegetables: In the same skillet, place the whole Roma tomatoes and the half white onion. Cook, turning occasionally, until the vegetables are charred on the outside and soft inside.
- Blend ingredients: Transfer the toasted serrano pepper, roasted tomatoes, onion, garlic cloves, lime juice, olive oil, and salt into a blender. Blend the mixture until it reaches a smooth consistency.
- Pulse cilantro: Add the chopped fresh cilantro to the blender and pulse a few times to incorporate without fully blending to preserve its texture. Taste and adjust the salt as needed.
Notes
- For a milder salsa, remove the seeds from the serrano pepper before toasting.
- Use a cast-iron skillet for better charring and flavor development.
- The salsa can be stored in an airtight container in the refrigerator for up to 5 days.
- If you prefer a chunkier salsa, pulse the blender less or blend by hand after roasting the vegetables.
Keywords: Salsa Roja, Mexican salsa, roasted tomato salsa, serrano pepper salsa, homemade salsa, fresh salsa, easy salsa recipe
Find it online: https://thefoodrecipe.com/salsa-roja-recipe/
