Salsa Roja

A smoky, well-seasoned Mexican red salsa of charred tomatoes, chillies and garlic with a lively kick.

TIME BREAKDOWN
Prep: 10 min
Cook: 10 min
Total: 20 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 6 ripe plum tomatoes, halved
  • 1/2 white onion, cut into wedges
  • 3 cloves garlic, unpeeled
  • 2 jalapeños or serrano chillies
  • 2 dried chiles de árbol, stalks removed (optional)
  • Small bunch fresh coriander
  • Juice of 1 lime
  • 3/4 tsp fine salt
  • 1 tbsp vegetable oil

Method

  1. Heat a dry frying pan over a high heat and char the tomatoes, onion, garlic and fresh chillies for 8 to 10 minutes, turning, until blackened in places.

  2. Peel the garlic. If using chiles de árbol, toast them in the pan for 20 seconds.

  3. Tip everything into a blender with the coriander, lime juice and salt.

  4. Blend until you reach the desired texture.

  5. Heat the oil in a small pan until hot, add the salsa carefully and simmer for 5 minutes until darker and thicker.

  6. Taste, adjust the seasoning, cool and serve. Keeps for 5 days in the fridge.