Restaurant Style Roasted Salsa Roja
Roasting gives this red table salsa savory depth; a few short blender pulses keep it textured enough for chips and tacos.
Ingredients
- 2 pounds Roma tomatoes, halved
- ½ medium white onion, cut into large pieces
- 1 jalapeño, halved and seeded for mild salsa; leave some seeds for more heat
- 3 garlic cloves, unpeeled
- 1 tablespoon neutral oil
- ½ cup loosely packed cilantro leaves and tender stems
- 1 tablespoon fresh lime juice, plus more to taste
- ¾ teaspoon fine salt, plus more to taste
- ¼ teaspoon Mexican oregano
Instructions
- Heat the oven to 450°F. Arrange tomatoes, onion, and jalapeño on a baking sheet. Toss with the oil. Put the garlic on the tray in its peel. Roast 18 to 22 minutes, until tomatoes soften and show dark spots. Remove the garlic earlier if it is becoming dark.
- Cool for 5 minutes and peel the garlic. Transfer vegetables and any pan juices to a blender. Add cilantro, lime, salt, and oregano.
- Pulse 5 to 8 times for a chunky salsa. Add 1 to 3 tablespoons water only if needed to help it move. Taste and adjust lime and salt.
- Refrigerate 20 minutes before serving. Stir before spooning into a serving bowl.
Notes
Nutrition is an ingredient-based estimate; brands and portions vary.