Salsa Roja Recipe

Rating 5.0
| 1
This chunky salsa roja is healthy, quick and easy. The beauty of this recipe is that it removes a ton of prep work and achieves a more complex salsa through roasting and blending.
Appetizer
Mexican
9
ingredients
8
steps
25
minutes
Chef Logan has worked under several titles in his extensive culinary career, including executive chef and director of team building exercises for a global food company. Although he is well-versed in many food traditions, Italian is his favorite, with an emphasis on from-scratch pizza. Chef Logan's personal philosophy is to ensure everyone is included in every part of the meal, and he is more than happy to accommodate guests with food allergies.

Ingredients

Servings:
6
3
Roma tomatoes
3
vine-ripened tomatoes
2
jalapeño peppers
1/2
large white onion
2
dried guajillo peppers
2
garlic cloves, skin on
3
limes
1/2 cup(s)
cilantro
salt, to taste

Directions 8 steps | 25 Minutes

Step 1

Set your oven to broil. On a cutting board, halve the tomatoes, jalapeño peppers (remove seeds for a less spicy version) and onions.

Step 2

On a sheet pan, transfer the tomatoes, jalapeño peppers, onions and garlic cloves to a sheet pan with the skins facing up. Sprinkle evenly with sea salt. (See notes.) 

Step 3

Broil for about 5-7 minutes, flip everything over and remove the garlic. Then return the sheet pan to the oven and broil for another 5-7 minutes. There should be some light charring on the vegetables.

Step 4

While the vegetables are roasting, rehydrate your guajillo peppers. In a bowl, cover the guajillo peppers with boiling water. The guajillo peppers should be rehydrated in about 10 minutes.

Step 5

Transfer the roasted vegetables to the jar of a blender. Add the cilantro, peeled roasted garlic, lime juice and rehydrated guajillo peppers.

Step 6

Pulse 8-10 times in the blender or until you achieve your desired texture. (See notes.) 

Step 7

Add blender contents to a pot and place it onto the stove over medium heat. Gently simmer until the salsa thickens, about 5-10 minutes. Taste and season with more salt if desired.

Step 8

Serve the salsa roja with tortilla chips. Enjoy!


Notes:

  • When sprinkling the sea salt, think of the evenness of falling snow.
  • When blending the salsa roja, I prefer pieces no longer than a half-inch.
  • Pretty much any pepper can be substituted, I also mix in stone fruits sometimes. This recipe is very versatile in what you can substitute.

Nutrition Per Serving
View All
CALORIES
35
FAT
0.3 g
PROTEIN
1.3 g
CARBS
9.1 g

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1 Comments
1 Comments
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Chrystal G.

Chrystal

14 Jul 2022

Ready for taco Tuesday at home with this deliciousness.

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