Salsa Rojo from Scratch
A simple and rewarding recipe for homemade Salsa Rojo with clean ingredients. Roasting the vegetables enhances the flavors, creating a delicious salsa that can be adjusted for heat and consistency.
Ingredients
- 5 medium ripe tomatoes whole
- 1-2 jalapeño peppers adjust to taste
- 1 small onion quartered
- 2 garlic cloves peeled
- to taste Salt none
- a handful Fresh cilantro optional for taste
- 1 lime juiced
- 1 teaspoon olive oil optional, for roasting
Instructions
- Preheat your oven to 400°F (200°C). Place the tomatoes, jalapeños, onion, and garlic cloves on a baking sheet. You can lightly coat them with olive oil if desired. Roast in the oven for about 20-25 minutes, or until the skins of the tomatoes and jalapeños are charred and the onions are tender.
- Once cooled enough to handle, peel the skins off the tomatoes and jalapeños. You might also want to remove the seeds from the jalapeños to reduce the heat.
- Transfer the roasted vegetables to a blender, including the lime juice, cilantro (if using), and salt. Blend until you reach your desired consistency. Some like their salsa chunky, while others prefer it smooth.
- Taste and adjust the seasoning if necessary. If it’s too thick, you can add a little water to reach the consistency you like.
- Refrigerate the salsa for at least an hour before serving. This allows the flavors to meld together beautifully.