Ingredients
Directions 8 steps | 25 Minutes
Set your oven to broil. On a cutting board, halve the tomatoes, jalapeño peppers (remove seeds for a less spicy version) and onions.
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.)
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.
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.
Transfer the roasted vegetables to the jar of a blender. Add the cilantro, peeled roasted garlic, lime juice and rehydrated guajillo peppers.
Pulse 8-10 times in the blender or until you achieve your desired texture. (See notes.)
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.
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.
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