Salsa Roja

November 28, 2020

Salsa Roja - kvalifood.com

Salsa roja is the everyday red table salsa found across Mexico. It is tomato-based, charred or roasted, and can use either fresh chiles (jalapeno, serrano) or dried chiles (arbol) for heat.

Serve it with tortilla chips, tacos, enchiladas, eggs, grilled meats, or rice and beans. It is the all-purpose salsa that goes on nearly everything.

Makes ca. 500 ml (2 cups)

Ingredients

680 g ripe Roma tomatoes (ca. 8 medium)
1/4 medium white onion (ca. 50 g), halved
2 garlic cloves, unpeeled (ca. 10 g)
1-2 fresh jalapeno chiles, stemmed, or 4-6 dried chiles de arbol, stemmed
1/2 tsp coarse salt, to taste
1 tbsp oil, optional, for flash-frying
fresh cilantro leaves (ca. 5 g), optional
1/2 lime, juiced (ca. 15 ml), optional

Directions

Broil tomatoes, onion, garlic, and jalapenos 6-8 minutes until charred. Flip and broil 4-6 minutes more.
If using dried arbol chiles: toast in a dry skillet 1-2 minutes until darkened and fragrant.
Peel garlic. Blend tomatoes (with juices), garlic, chiles, onion, and salt to desired consistency. Add cilantro and lime if using.
Optional: heat oil in a skillet, pour in blended salsa, cook 2-3 minutes until darkened slightly.
Adjust salt. Keeps 5 days refrigerated.