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Salsa Roja

A vibrant and flavorful Mexican red salsa made with roasted tomatoes, onions, and peppers, perfect for dipping or as a topping.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, condiment
Cuisine: Mexican
Calories: 50
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 medium Tomatoes preferably Roma
  • 1 medium Onion quartered
  • 2 cloves Garlic peeled
  • 1 medium Jalapeño or to taste
  • 1 tablespoon Lime juice freshly squeezed
Seasoning
  • 1 teaspoon Salt to taste
  • 1 teaspoon Cumin optional
  • 1 tablespoon Cilantro chopped, optional

Method
 

Roasting
  1. Preheat the oven to 400°F (200°C).
  2. Place the tomatoes, onion, garlic, and jalapeño on a baking sheet.
  3. Roast in the oven for about 20 minutes, or until the vegetables are charred and soft.
Blending
  1. Remove the roasted vegetables from the oven and let them cool slightly.
  2. Transfer the vegetables to a blender, add lime juice, salt, and cumin if using.
  3. Blend until smooth or to your desired consistency.
  4. Taste and adjust seasoning if necessary.
Serving
  1. Transfer the salsa to a serving bowl and garnish with chopped cilantro if desired.
  2. Serve with tortilla chips or as a topping for tacos and other dishes.

Notes

Salsa roja can be stored in an airtight container in the refrigerator for up to a week.