📝 About This Recipe
This authentic Salsa Roja captures the smoky essence of a traditional Mexican cantina, utilizing the 'tatemado' technique of deep-charring vegetables to unlock their natural sweetness. A vibrant blend of Roma tomatoes, piquant serrano peppers, and aromatic garlic creates a robust profile that balances heat with a bright citrus finish. It is a versatile masterpiece that transforms simple corn chips into a gourmet experience and serves as the soul of any Mexican-inspired feast.
🥗 Ingredients
The Roasted Base
- 6 pieces Roma Tomatoes (ripe and firm)
- 1/2 large White Onion (cut into thick wedges)
- 3 pieces Serrano Peppers (stems removed; use 2 for milder heat)
- 4 cloves Garlic (left in their papery skins)
The Flavor Enhancers
- 1/2 cup Fresh Cilantro (loosely packed, leaves and tender stems)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/4 teaspoon Ground Cumin (toasted for best aroma)
- 1/2 teaspoon Sugar (optional, to balance acidity)
- 1/4 cup Water (only if needed for consistency)
👨🍳 Instructions
-
1
Preheat your broiler to high and line a large baking sheet with aluminum foil for easy cleanup.
-
2
Place the whole tomatoes, onion wedges, serrano peppers, and unpeeled garlic cloves onto the prepared baking sheet in a single layer.
-
3
Position the tray about 4-6 inches under the broiler element. Roast for 5-7 minutes until the skins of the tomatoes and peppers are blackened and blistered.
-
4
Using tongs, flip the vegetables over. Continue roasting for another 5 minutes, ensuring the onions have charred edges and the tomatoes are soft and weeping juices.
-
5
Remove the tray from the oven. Immediately pick out the garlic cloves and set them aside to cool slightly.
-
6
Once cool enough to handle, squeeze the roasted garlic out of its papery skins and discard the skins. The garlic should be soft and buttery.
-
7
Place the roasted tomatoes (including their skins and any juices from the pan), onions, serranos, and the roasted garlic into a blender or food processor.
-
8
Add the fresh lime juice, kosher salt, ground cumin, and sugar to the blender.
-
9
Pulse the mixture in short bursts. For an authentic texture, aim for a slightly chunky consistency rather than a completely smooth puree.
-
10
Add the fresh cilantro to the blender and pulse 2-3 more times just until the greens are incorporated but still visible.
-
11
Taste the salsa. If it is too thick, add a tablespoon of water at a time. Adjust the salt or lime juice if necessary.
-
12
Transfer the salsa to a glass bowl and let it sit at room temperature for at least 30 minutes to allow the flavors to marry.
-
13
For the best flavor, chill the salsa in the refrigerator for 1-2 hours, then serve cold or at room temperature.
💡 Chef's Tips
Don't peel the charred skins off the tomatoes; those blackened bits provide the essential smoky 'tatemado' flavor. Roasting the garlic in the skin prevents it from turning bitter and gives it a sweet, mellow profile. If your tomatoes are out of season and lack sweetness, the pinch of sugar is vital for balancing the acidity. For a spicier kick, leave the seeds in the serranos; for a milder version, scrape the seeds out after roasting. Always use fresh lime juice; bottled juice has a metallic aftertaste that can ruin the brightness of the salsa.
🍽️ Serving Suggestions
Serve in a chilled stone molcajete with warm, thick-cut corn tortilla chips. Use as a vibrant topping for grilled steak tacos or crispy chicken flautas. Pair with a crisp Mexican Lager or a salty Margarita to cut through the heat. Drizzle over huevos rancheros in the morning for a spicy breakfast wake-up call. Mix a few spoonfuls into a bowl of warm queso dip for an instant flavor upgrade.