Salsa Roja

Salsa Roja

Charred tomatoes, garlic, and chiles blend into a smoky, tangy table sauce.

Total 40 min Makes 16 oz Calories 35/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This roasted red salsa gets its deep flavor from charring tomatoes, onion, garlic, and chiles until blistered before blending. It's a staple for tacos, chips, and grilled meats, with a smoky heat that builds as it sits. Serve it fresh or let it rest an hour for the flavors to meld.

Ingredients

  • 1 1/2 pounds roma tomatoes
  • 2 dried guajillo chiles, stemmed and seeded
  • 2 serrano chiles, stemmed
  • 1/2 white onion, quartered
  • 3 cloves garlic, unpeeled
  • 1 tablespoon vegetable oil
  • 1/2 cup water
  • 1/4 cup fresh cilantro leaves
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 teaspoon fresh lime juice

Method

  1. Heat a dry cast-iron skillet or comal over medium-high heat. Add the guajillo chiles and toast, pressing flat with a spatula, about 20 seconds per side until fragrant and pliable. Transfer to a bowl and cover with hot water to soak for 15 minutes.

  2. In the same dry skillet, char the tomatoes, serrano chiles, onion quarters, and unpeeled garlic cloves over medium-high heat, turning occasionally, until blistered and blackened in spots, 10 to 12 minutes.

  3. Remove the garlic cloves once softened and blackened in spots, about 6 minutes, and set aside to cool slightly.

  4. Peel the charred garlic cloves and drain the soaked guajillo chiles, discarding the soaking liquid.

  5. Combine the charred tomatoes, serrano chiles, onion, peeled garlic, and drained guajillo chiles in a blender with the water.

  6. Add the cilantro, salt, and cumin, then blend until mostly smooth with a slightly coarse texture, 30 to 45 seconds.

  7. Heat the vegetable oil in a small saucepan over medium heat until shimmering, then carefully pour in the salsa (it will sputter) and simmer, stirring occasionally, until slightly thickened and the raw edge cooks off, about 8 minutes.

  8. Remove from heat, stir in the lime juice, and taste for salt. Let cool to room temperature before serving.

Rate this recipe

★ 4.5 (1)

Salsa Roja

This roasted red salsa gets its deep flavor from charring tomatoes, onion, garlic, and chiles until blistered before blending. It's a staple for tacos, chips, and grilled meats, with a smoky heat that builds as it sits. Serve it fresh or let it rest an hour for the flavors to meld.

40 min 16 oz 35 cal

Ingredients

  • 1 1/2 pounds roma tomatoes
  • 2 dried guajillo chiles, stemmed and seeded
  • 2 serrano chiles, stemmed
  • 1/2 white onion, quartered
  • 3 cloves garlic, unpeeled
  • 1 tablespoon vegetable oil
  • 1/2 cup water
  • 1/4 cup fresh cilantro leaves
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 teaspoon fresh lime juice

Method

  1. 1

    Heat a dry cast-iron skillet or comal over medium-high heat. Add the guajillo chiles and toast, pressing flat with a spatula, about 20 seconds per side until fragrant and pliable. Transfer to a bowl and cover with hot water to soak for 15 minutes.

  2. 2

    In the same dry skillet, char the tomatoes, serrano chiles, onion quarters, and unpeeled garlic cloves over medium-high heat, turning occasionally, until blistered and blackened in spots, 10 to 12 minutes.

  3. 3

    Remove the garlic cloves once softened and blackened in spots, about 6 minutes, and set aside to cool slightly.

  4. 4

    Peel the charred garlic cloves and drain the soaked guajillo chiles, discarding the soaking liquid.

  5. 5

    Combine the charred tomatoes, serrano chiles, onion, peeled garlic, and drained guajillo chiles in a blender with the water.

  6. 6

    Add the cilantro, salt, and cumin, then blend until mostly smooth with a slightly coarse texture, 30 to 45 seconds.

  7. 7

    Heat the vegetable oil in a small saucepan over medium heat until shimmering, then carefully pour in the salsa (it will sputter) and simmer, stirring occasionally, until slightly thickened and the raw edge cooks off, about 8 minutes.

  8. 8

    Remove from heat, stir in the lime juice, and taste for salt. Let cool to room temperature before serving.