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
Fire Roasted Salsa Roja
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.
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