Salsa Roja
This easy roasted Salsa Roja combines smoky tomatoes, spicy jalapenos, lime juice, and fresh cilantro for the perfect dip or taco topping.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Appetizer, Sauce, Dip
- Method: Roasting, Blending
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
2 lbs Roma tomatoes, halved
1 medium onion, peeled and quartered
3 jalapeño peppers
4 garlic cloves, peeled
1 teaspoon cumin powder
1 teaspoon salt, or to taste
2 tablespoons lime juice
1/2 cup fresh cilantro leaves
Olive oil, for drizzling
Instructions
Roast the vegetables
Preheat the oven to 400°F (200°C). Arrange the tomatoes, onion, jalapeños, and garlic on a large baking sheet. Drizzle lightly with olive oil.
Bake until softened
Roast for 40–45 minutes until the vegetables are softened, lightly charred, and fragrant. Remove from the oven and allow to cool slightly.
Blend the salsa
Transfer the roasted vegetables to a food processor or blender. Add cumin powder, salt, lime juice, and cilantro.
Process to desired texture
Blend for 20–30 seconds depending on whether you prefer a chunky or smooth salsa consistency.
Serve
Taste and adjust seasoning if needed. Serve immediately or chill before serving for even deeper flavor.
Notes
For a milder salsa, remove the jalapeño seeds before roasting.
Add extra jalapeños or serrano peppers for more heat.
Roasting the vegetables enhances the smoky flavor and natural sweetness.
Store salsa in an airtight container in the refrigerator for up to 5 days.
This salsa pairs perfectly with tacos, tortilla chips, grilled chicken, eggs, and burrito bowls.
Find it online: https://allrecipesmade.com/salsa-roja/
