Description
This Mexican Salsa Roja is smoky, vibrant, and full of fresh flavor from roasted tomatoes, jalapeños, cilantro, and lime. Perfect as a dip or topping for tacos, burritos, and grilled dishes.
Ingredients
- 4 large ripe tomatoes
- 1–2 jalapeño peppers
- 1/2 small onion
- 1 clove garlic
- 1/4 cup fresh cilantro/coriander leaves
- 1/2 lime, juiced
- 1 tbsp olive oil
- Salt to taste
Instructions
- Preheat the oven broiler to high. Place the tomatoes, jalapeño peppers, and onion on a baking sheet. Broil for 5-7 minutes, turning occasionally, until the skins are charred and blistered.
- Remove the vegetables from the oven and allow them to cool slightly. Remove the stems from the jalapeños.
- Add the roasted tomatoes, jalapeños, onion, garlic, cilantro, olive oil, lime juice, and salt to a blender or food processor.
- Blend until the salsa reaches your desired consistency, either chunky or smooth.
- Taste and adjust seasoning if needed.
- Transfer to a serving bowl and serve with tacos, burritos, quesadillas, tortilla chips, or other Mexican dishes.
Notes
- For a milder salsa, remove the jalapeño seeds before blending.
- The salsa can be stored in an airtight container in the refrigerator for up to 5 days.
- Add extra lime juice for a brighter flavor.
- For a smokier taste, roast the garlic along with the vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Broil
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tbsp
- Calories: 35 kcal
- Sugar: 3 g
- Sodium: 120 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
