Traditional Salsa Roja
20 min
total
4
people
100
calories per serving
Ingredients
4 people
- 4 pcRound tomato (whole)
- 1 pcWhite onion (quartered)
- 2 pcGarlic (unpeeled)
- 2 pcHot chili pepper (seeded)
- 20 gFresh cilantro (chopped)
- 1 tbspLime juice
- 1 pinchGray sea salt
- 1 tbspExtra virgin olive oil
- 2 pcJalapeño Pepper (seeded for less heat if desired)
Method
A deep red sauce with charred vegetable notes. The texture is dense with tender chunks and a sharp acidic finish that cuts through the heat.
- 1
Heat a dry pan. Place the tomatoes, onion, garlic, and chilies (including the jalapeños). Let the skin char until it blackens and blisters in places. The flesh should soften under finger pressure.
- 2
Place all the roasted vegetables in a blender. Give a few short pulses. We are not looking for a smooth puree, but a sauce with texture and visible small pieces.
- 3
Pour into a bowl. Add the lime juice, oil, and chopped cilantro. Salt generously to enhance the flavor of the roasted tomato.
Frequently asked questions
How do you get this dish right?
- Do not remove all the charred skin; it provides the essential smoky flavor.
- If the salsa is too thick, loosen it with a tablespoon of warm water.
How long does this dish keep?
Keep for 4 days in the refrigerator in an airtight jar. Flavors develop further after 24 hours.
4.8
8 reviews
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