Salsa Roja

Name: Salsa Roja
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 Roma Tomatoes; 3 Serrano Chiles; 1/4 medium White Onion; 1 Garlic Cloves; 9 sprigs of Cilantro, Small handful; 1 tsp Salt, fine; 1 tbsp Neutral Oil, for simmering; 2 1/2 tbsp Water, only if needed to adjust consistency

Salsa Roja is a bright, smoky Mexican-style sauce made from charred tomatoes and chiles, brightened with fresh cilantro and a touch of garlic. It’s versatile — perfect as a dip for chips, a topping for tacos, or a vibrant addition to grilled meats. This recipe produces a fresh, slightly smoky salsa with adjustable heat and texture to suit your taste.

Salsa Roja is a bright, smoky Mexican-style sauce made from charred tomatoes and chiles, brightened with fresh cilantro and a touc... Show more

Traditional Mexican Recipe

Health Grade

S · Outstanding

Rating

4.5

Time

30 min

Price

0,34 €

Calories

80 kcal

vegan

budget

low calorie

healthy

nutritious

quick

Method

Rinse and dry

Rinse the Roma tomatoes, Serrano chiles, white onion, and a small handful of cilantro under cool running water, then pat them dry so they char instead of steaming.

Prep the aromatics

Peel the garlic clove and cut the onion into 2 or 3 large pieces. Leave the tomatoes whole, and trim the chile stems if you want them easier to handle in the pan.

Char the vegetables

Heat a dry skillet over medium-high until very hot. Add the tomatoes, chiles, onion, and garlic, and char them, turning as needed, until the skins are blistered and lightly blackened and the onion is softened, about 8 to 10 minutes.

Blend the salsa

Transfer the charred vegetables to a blender jar, add the cilantro, and blend until smooth or slightly rustic, adding water a tablespoon at a time only if the blades need help catching, up to 2.5 tbsp total. Blend for about 30 to 60 seconds.

Cook the sauce

Heat the neutral oil in a saucepan over medium heat until it shimmers. Pour in the salsa carefully - it may sputter - and simmer, stirring often, until it darkens a bit and thickens slightly, about 5 to 7 minutes. If it becomes too thick, loosen it with a spoonful of water.