Traditional Salsa Roja

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.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 102
• Protein: 3 g
• Carbs: 12 g
• Fat: 4 g

Ingredients

• 4 piece Round tomato ( whole )
• 1 piece White onion ( quartered )
• 2 piece Garlic ( unpeeled )
• 2 piece Hot chili pepper ( seeded )
• 20 g Fresh cilantro ( chopped )
• 1 tbsp Lime juice
• 1 pinch Gray sea salt
• 1 tbsp Extra virgin olive oil
• 2 piece Jalapeño Pepper ( seeded for less heat if desired )

Instructions

1. Roasting the vegetables

   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. Grinding and texture

   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. Final seasoning

   Pour into a bowl. Add the lime juice, oil, and chopped cilantro. Salt generously to enhance the flavor of the roasted tomato.

Chef's tips

• 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.

Storage

Keep for 4 days in the refrigerator in an airtight jar. Flavors develop further after 24 hours.