Can I make this salsa without a food processor?

Absolutely! A blender works perfectly, or you can even finely chop everything by hand for a more rustic texture. If chopping by hand, let the roasted vegetables cool slightly first for easier handling.

My salsa is too spicy! How can I tone it down?

If you've already made the salsa and it's too hot, try adding more roasted tomatoes if you have some, or blend in a small amount of tomato sauce. A dollop of sour cream mixed in also works wonders to tame the heat when serving.

Can I use different tomatoes?

Yes! While Roma tomatoes are ideal for their flesh-to-juice ratio, you can use any tomatoes you have on hand. Just be aware that juicier varieties might create a thinner salsa, so you might want to roast them a bit longer to evaporate some moisture.

How can I make this salsa thicker?

For a thicker consistency, drain some of the accumulated juices from the roasted vegetables before blending. You can also roast the tomatoes a bit longer to reduce their moisture content, or add a tablespoon of tomato paste to the blender.

Roasted Salsa Roja Recipe

Name: Roasted Salsa Roja Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 8 roma tomatoes; 1/2 small onion; 2 jalapeño peppers (or serrano/red chiles); 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon chili powder; 1/2 teaspoon cumin; 2 cloves garlic; Juice of 1/2 lime; 1/2 cup fresh cilantro

Description

Salsa Roja is a classic Mexican recipe that brings together roasted roma tomatoes, jalapeños, and aromatic spices to create a rich and flavorful dip. Charred to perfection and blended with fresh cilantro, garlic, and lime juice, it’s perfect for pairing with tortilla chips, tacos, or any of your favorite dishes. This vibrant and versatile salsa is a must for any occasion!

Ingredients

Units Scale

Roasting

8 roma tomatoes
1/2 small onion
2 jalapeño peppers (or serrano/red chiles)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1/2 teaspoon cumin

For Blending

2 cloves garlic
Juice of 1/2 lime
1/2 cup fresh cilantro

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven.
Preheat your oven to 400°F (200°C). This allows the vegetables to roast evenly and develop a deep, smoky flavor.
Prepare the vegetables.
Spread the roma tomatoes, onion half, and jalapeños on a large baking sheet. Drizzle them generously with olive oil and season with salt, pepper, chili powder, and cumin. Toss everything on the sheet pan to ensure the spices and oil coat every piece.
Roast and char the vegetables.
Roast the prepared vegetables in the oven for about 20 minutes or until their skin blisters and begins to caramelize. Then, switch to the broiler setting and char them for an additional 2-3 minutes for that distinct smoky flavor.
Blend until smooth.
Transfer the hot, roasted vegetables along with their juices into a food processor. Add the garlic cloves and fresh lime juice, blending everything until smooth and creamy.
Incorporate cilantro.
Add chopped cilantro to the food processor and pulse a few times until the herbs are finely incorporated. Be careful not to overblend to retain a bit of texture.
Adjust seasoning & serve.
Taste your salsa and adjust the seasoning with more salt, pepper, or lime as desired. Chilling it in the fridge for a few hours lets the flavors meld together beautifully. Serve with tortilla chips or as a topping for your favorite dishes!

Notes

Replace jalapeño with serrano peppers or red chiles if you prefer extra heat or a slightly different flavor.
Prepping the salsa ahead of time and chilling it enhances the flavor and makes it more refreshing.
For thicker salsa, roast a few extra tomatoes and reduce the blending time slightly.

Nutrition

Serving Size: Approx. 1/2 cup
Calories: 45
Sugar: 4g
Sodium: 260mg
Fat: 2.5g
Saturated Fat: 0.4g
Unsaturated Fat: 2.1g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1.5g
Protein: 1g
Cholesterol: 0mg