Description
This is by far the best salsa roja recipe I’ve ever made. It combines juicy tomatoes, jalapenos, onion, garlic, lime juice, and cilantro to create a tangy, fresh Mexican red salsa that can compete with your favorite Mexican restaurant any day of the week.
Ingredients
Five Tomatoes (approximately 2 lb): Most recipes call for roma tomatoes; however, I use whatever tomatoes we get from our local farm share and it works great!
1/2 Large Onion (Sweet or White)
1 jalapeno (more to taste)
1 tsp Salt (or to taste)
1/4 cup chopped Cilantro (more to taste)
2-3 Cloves of Garlic
1 T Avocado Oil
1 lime (juice)
Instructions
- Wash tomatoes and remove stem and core. Score tomatoes with an X to make it easier to remove the peel after cooking.
- Slice onion into quarters.
- Peel garlic.
- Remove stem and seeds from jalapeno.
- Toss above items in avocado oil then roast at 425 degrees for 20 minutes then broil on high for 2-3 minutes until charred.
- Remove from the oven and allow to cool slightly before removing peel from tomatoes. They should slide right off using your fingers or a fork.
- Add all ingredients to the blender or food processor.
- Blend until desired consistency.
- Optional: reserve one tomato to the side when blending the rest of the salsa, dice, and add it back in once blended. I like this for some added texture to the salsa.
- Add reserved tomato, stir, and refrigerate until time to serve.
Notes
Use this base recipe and adjust to your preference. Include additional jalapeno peppers for extra spice. Omit cilantro if you don’t like it. Adjusting the salt to your preference is the most important part. I like to err on the side of caution when adding salt – start with a small amount and add more as needed.
You can adjust the texture of this salsa according to your preference. If you like a smooth salsa, blend all ingredients well in the blender. If you prefer a chunkier salsa, reserve some of the tomato when blending and dice it. Add it at the end for a chunkier texture.
- Category: Appetizers
- Method: Oven
- Cuisine: Mexican
