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.

Salsa Roja from Cooks Without Borders

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

Salsa Roja

Yield: Makes about 1 3/4 cup
Author: Leslie Brenner
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.

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.
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Sauces, Salsas, Condiments
Mexican
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