Salsa Roja
Tomatoes, onions, serrano chile and garlic get charred on a comal or skillet then blitzed in a blender or food processor to make this flavorful salsa roja you’ll want to use on so many things. We lean on it hardest when tomatoes are not at peak season — charring deepens the flavor of Roma tomatoes, which can be rather bland when they’re raw.
Makes about 1 3/4 cup.
Ingredients
1 pound Roma tomatoes (4 medium tomatoes), cut in half through their stem ends
1/4 large white onion, cut in thick slices
1 medium clove of garlic, still in its skin
1 serrano chile
1/2 teaspoon salt
Instructions
1. Heat a comal or large skillet over medium-high heat. Place the tomatoes, cut-side-down, on the hot surface, along with the onions slices, the garlic clove and the serrano chile. Cook until the tomatoes and onions are charred, then use a spatula to turn them over. Turn the garlic and serrano over as well. Cook until all the vegetables are charred on their second side as well. Set them aside on a plate to cool.
2. Cut off the serrano’s stem and peel the garlic clove, then put them, along with the tomatoes, onion and salt, in the jar of a blender or bowl of a food processor. Pulse until it is a slightly chunky salsa. Taste and adjust seasoning, adding salt if needed.
Salsa Roja
Ingredients
- 1 pound Roma tomatoes (4 medium tomatoes), cut in half through their stem ends
- 1/4 large white onion, cut in thick slices
- 1 medium clove of garlic, still in its skin
- 1 serrano chile
- 1/2 teaspoon salt
Instructions
- Heat a comal or large skillet over medium-high heat. Place the tomatoes, cut-side-down, on the hot surface, along with the onions slices, the garlic clove and the serrano chile. Cook until the tomatoes and onions are charred, then use a spatula to turn them over. Turn the garlic and serrano over as well. Cook until all the vegetables are charred on their second side as well. Set them aside on a plate to cool.
- Cut off the serrano’s stem and peel the garlic clove, then put them, along with the tomatoes, onion and salt, in the jar of a blender or bowl of a food processor. Pulse until it is a slightly chunky salsa. Taste and adjust seasoning, adding salt if needed.