Salsa Roja
intro
Smoky, bright roasted red salsa made with charred tomatoes, chiles, and aromatics, perfect for dipping, topping tacos, or pairing with grilled summer foods.
Ingredients
Steps
Prep vegetables for roasting
Preheat your oven broiler to high (260°C / 500°F). Line a rimmed baking sheet with aluminum foil. Toss 450g whole Roma tomatoes, 120g onion wedges, 20g stemmed serrano chiles, and 15g unpeeled garlic cloves with 15ml neutral vegetable oil, then spread in a single even layer on the prepared sheet.
Char vegetables under broiler
Place the baking sheet 10cm (4 inches) below the broiler element. Cook for 8 minutes, then flip all vegetables with tongs, and broil for an additional 4-5 minutes until tomato skins are heavily blistered and blackened in spots, chiles are soft, and garlic is tender when squeezed.
Cool roasted vegetables briefly
Remove the baking sheet from the oven and let vegetables rest for 5 minutes to cool slightly. Once cool enough to handle, squeeze the soft roasted garlic out of its papery skins, and discard any loose, easily pulled-away tomato skins (leave a few attached for extra smoky flavor).
Blend salsa to preference
Transfer all roasted vegetables (and any collected savory juices from the baking sheet) to a countertop blender. Add 5g kosher salt, 1g ground cumin, and 30ml fresh lime juice. Blend on medium speed for 20-30 seconds for a chunky texture, or 45 seconds for a smooth, restaurant-style consistency, stopping to scrape down the blender sides once halfway through.
Stir in fresh cilantro
Roughly chop 15g of packed fresh cilantro (leaves and tender stems only; discard thick, woody stems). Pour the blended salsa into a serving bowl, then stir in the chopped cilantro. If the salsa is thicker than your preferred consistency, stir in 15-30ml (1-2 tablespoons) of cold filtered water to thin to a smooth, dippable texture.
Rest and adjust seasoning
Let the salsa rest at room temperature for 10 minutes to allow flavors to fully meld. Taste and add extra salt (in 1g increments) or an extra squeeze of lime juice if needed, before serving with crispy tortilla chips, grilled meats, or tacos.
Tips
2.Salsa Roja will thicken as it chills in the fridge; store in an airtight container for up to 5 days, and stir in a splash of cold water or lime juice to loosen it before serving if it becomes too thick.
3.Don’t rush the charring step! The dark, blackened spots on the roasted tomatoes and chiles create the signature deep, smoky flavor that sets authentic salsa roja apart from flat, raw tomato salsas.
OMG this salsa is a total game changer! I brought it to our neighborhood potluck last weekend and every single person asked me for the recipe. I roasted the veggies a little extra to get that charred edge like my abuela used to make, and it came together so fast even on a busy weeknight. My kids ate half the bowl straight with tortilla chips before I even got the tacos on the table for dinner. SO good, will be making this weekly for meal prep!
Super easy recipe, took me exactly 30 minutes start to finish like the listing says! I used a mix of jalapeños and serranos for a little extra heat because my roommate and I love spicy food. I tossed in a tiny pinch of cumin at the end too, and it bumped the flavor up even more. I’m already planning to make a big batch for our upcoming backpacking trip to have with camp tacos, plus I’ll keep a jar in the fridge all summer for backyard cookouts.
I was so nervous to make homemade salsa because I thought it would be way too fussy, but this was so straightforward even for a cooking newbie like me! I made a double batch on Sunday to portion out for the week, and it’s been perfect with my breakfast burritos, midday chip snacks, and even tossed into my taco salads for lunch. 10/10, way better than the jarred grocery store stuff that’s loaded with weird preservatives and extra sugar. My husband even asked if we can have this with every taco night from now on!