Salsa Roja
This easy salsa roja is a classic recipe for all of your taco and tortilla chip needs.
Servings: 8
Ingredients
- 24 ounces Roma tomatoes about 6-8
- 1 to 3 serrano peppers
- 4 cloves garlic
- 1/2 onion chopped
- Handful fresh cilantro
- 1 tablespoon olive oil
- Fine sea salt to taste
- Lime juice to taste
Instructions
- Warm a dry skillet over medium heat. Add the tomatoes, pepper, and garlic and roast on all sides, turning with tongs as needed, until blackened in multiple spots.
- Remove stem from pepper and add to blender along with tomatoes, garlic, onion, and cilantro. Pulse until chopped to desired consistency.
- Return the same skillet to medium heat and add olive oil. Once the oil is hot, pour in the salsa and simmer for 10-15 minutes, until thickened.
- Season to taste with salt and lime juice. Serve warm or let cool.
- Store in an airtight container in the refrigerator.
Notes
- Makes about 3 cups
- For more heat add more peppers; for less heat use a jalapeño in place of the serrano.
