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Home » Recipes » Rubs Sauces and Salsas

Fire Roasted Salsa Roja

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A Terrific Red Salsa Made with Roasted Tomatoes

A versatile salsa that is great on tacos or just served with chips. The roasted vegetables add a hint of smokiness and a ton of flavor to this salsa roja.

There always seems to be salsa in my house. From Pico de Gallo to roasted tomatillo salsa verde, and from fresh tomato salsa to fire roasted salsa roja, I have made them all. But, I am partial to a salsa that has roasted tomatoes and onions in it. I think it just adds complexity and flavor. This fire roasted salsa roja is easy to make and tastes pretty darn good. If you want more heat, leave the seeds and ribs in the jalapeno pepper.

Roast the Vegetables

Add 2 tablespoon of olive oil to a cast iron skillet. Add the tomatoes, onion, garlic and jalapenos. Sprinkle vegetables with 2 tablespoon of olive oil. Season the vegetables with salt and pepper. Roast the vegetables in a wood fired oven until the vegetables are soft and slightly charred. Alternatively, roast the vegetables under a broiler (about 6” from the broiler).

Blend the Salsa Roja

Transfer the roasted vegetables to a blender. Add the cilantro and lime juice and blend. Adjust lime, salt and pepper to taste. Thin with a little water if the salsa is too thick. Eat the salsa fresh or refrigerate in an airtight container. It’s actually better the second day after the flavors have blended. Salsa will keep in the refrigerator about 7 days, if it lasts that long.

Other Salsas

  • Roasted Tomatillo Salsa Verde
Fire Roasted Salsa Roja

Fire Roasted Salsa Roja

A versatile salsa that is great on tacos or just served with chips. The roasted vegetables add a hint of smokiness and a ton of flavor.
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Side Dish
Cuisine Mexican
Servings 8 servings
Calories 79 kcal

Equipment

  • Cast iron skillet

Ingredients
  

  • 4 medium tomatoes cored and halved
  • 1 medium white onion quartered
  • 4 cloves garlic
  • 2 jalapenos halved and seeded
  • 4 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup fresh cilantro roughly chopped
  • 1 lime juiced

Instructions
 

  • Add 2 tablespoon of olive oil to a cast iron skillet. Add the tomatoes, onion, garlic and jalapenos. Sprinkle vegetables with 2 tablespoon of olive oil. Season the vegetables with salt and pepper.
  • Roast in a wood fired oven until the vegetables are soft and slightly charred. Alternatively, roast the vegetables under a broiler (about 6” from the broiler).
  • Transfer the roasted vegetables to a blender. Add the cilantro and lime juice and blend. Adjust lime, salt and pepper to taste. Thin with a little water if the salsa is too thick.
  • Eat fresh or refrigerate in an airtight container. It’s actually better the second day after the flavors have blended. Salsa will keep in the refrigerator about 7 days, if it lasts that long.

Video

Notes

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Nutrition

Serving: 2ozCalories: 79kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 294mgPotassium: 122mgFiber: 1gSugar: 2gVitamin A: 368IUVitamin C: 13mgCalcium: 13mgIron: 1mg
Keyword fire roasted, salsa
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Dave

I'm Dave, just a guy who likes to cook for family and friends and take pictures of what I make. I am not a chef. While some of my recipes might look complicated and intimidating, I assure you that they are all really quite easy. If you can cut an onion, you can make any recipe on this website. Have some fun and make something new.

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