Salsa Roja

5 from 5 votes

A delicious tomato salsa made with garlic, jalapeno and fresh cilantro. Perfect for dipping chips or as a sauce to compliment a taco night spread.

Course Appetizer

Cuisine Mexican

Diet Vegan, Vegetarian

Keyword salsa recipe, salsa roja, tomato salsa

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 33

Author Erren Hart

Ingredients

1 lb plum tomatoes
1 red onion
1 jalepeno pepper
4 cloves garlic
1 bunch cilantro (coriander)
½ tsp ground cumin
½ tsp chili powder*
1 tsp olive oil
1 tbsp lime juice
salt and pepper to taste

US Customary - Metric

Instructions

Line a baking sheet with foil (non stick foil works best). Adjust oven rack 5 inches from broiler element and heat broiler.
Toss tomatoes, onion, jalapeño, and garlic with oil and place on the prepared baking sheet. Broil, until vegetables are lightly charred, 10 to 12 minutes. Cool for about 5 minutes before using.
Add vegetables, cilantro, cumin, chili Powder, olive oil, lime juice and salt to food processor and blend until your desired consistency.
Taste and season with salt as needed, and serve. Salsa can be refrigerated for up to 3 days.

Notes

*Chili Powder Not to be confused with Chile powder (which is made solely from dried chiles), Chili Powder in America is a spice mix commonly used in Mexican style dishes. It’s most often made up of ground chili pepper, paprika, garlic, and cumin. If you can't find it where you are, you can use extra cumin, paprika, and some cayenne pepper or similar ground chili powder.

To make this recipe your own, be sure to taste it before serving. For me, it needed more salt and a little more cumin and lime juice, but we all have different pallets so taste and make it perfect for you.

If there's a lot of liquid in your pan after roasting the vegetables, drain the excess to avoid a runny salsa.

Nutrition