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Salsa Roja

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4.8 / 5

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SERVES

12 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

A classic roasted salsa you’ll want on hand for huevos, steak tacos, grain bowls, and everything in between. Make extra—it gets better the next day.

INGREDIENTS

3 Roma tomatoes

½ medium white onion

1 jalapeño pepper

2 cloves garlic

1 teaspoon salt

1 small lime, juiced

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Save

4.8 / 5

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Yield

2 CUPS

ACTIVE TIME

10 MINUTES

TOTAL TIME

15 MINUTES

A classic roasted salsa you’ll want on hand for huevos, steak tacos, grain bowls, and everything in between. Make extra—it gets better the next day.

Method

  1. Place the tomatoes, onion, jalapeño, and garlic on a dry skillet or comal. Cook over medium heat for 5–7 minutes until blistered and softened.
  2. Transfer to a blender and blend for 20–30 seconds until mostly smooth.
  3. Stir in the salt and lime juice. Serve at room temp or chilled. Store in the fridge in an airtight container for up to 4 days.

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