📝 About This Recipe
This authentic Mexican Salsa Roja is a vibrant explosion of smoky, roasted flavors and perfectly balanced heat. By blistering the tomatoes, onions, and chilies over high heat, we unlock a deep complexity that raw salsas simply cannot match. It is a versatile staple found on tables from Mexico City to Oaxaca, offering a silky texture and a punch of fresh lime and cilantro that elevates any meal.
🥗 Ingredients
The Roasted Base
- 4-5 large Roma Tomatoes (ripe and firm)
- 1/2 medium White Onion (peeled and cut into thick wedges)
- 3-4 cloves Garlic (left in their skins (paper on))
- 2 Serrano Peppers (stems removed; use Jalapeños for milder heat)
The Seasoning & Texture
- 1/2 cup Fresh Cilantro (packed, leaves and tender stems)
- 1-2 tablespoons Fresh Lime Juice (to taste)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Granulated Sugar (optional, to balance acidity)
- 1/4 teaspoon Cumin (ground)
- 1 tablespoon Neutral Oil (such as avocado or vegetable oil)
- 2-4 tablespoons Water or Vegetable Broth (only if needed for thinning)
👨🍳 Instructions
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1
Preheat your broiler to high and line a sturdy baking sheet with aluminum foil for easy cleanup.
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2
Place the whole tomatoes, onion wedges, serrano peppers, and unpeeled garlic cloves on the baking sheet. Drizzle lightly with a teaspoon of oil to help the charring process.
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3
Place the tray under the broiler, about 4-5 inches from the heat source. Roast for 5-7 minutes until the tomato skins are blackened and blistered.
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4
Using tongs, flip the tomatoes, onions, and peppers. Remove the garlic cloves if they are soft and have brown spots—they cook faster than the rest.
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5
Continue broiling the remaining vegetables for another 5 minutes until everything has a nice char and the tomatoes are soft and releasing juices.
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6
Remove the tray from the oven and let the vegetables cool for about 5-10 minutes. This makes them easier to handle and allows the juices to settle.
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7
Squeeze the roasted garlic out of its papery skins and discard the skins. The garlic should be soft and buttery.
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8
Transfer the roasted tomatoes (including the charred skins and any juices on the tray), onions, peppers, and garlic into a blender or food processor.
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9
Add the cilantro, lime juice, salt, cumin, and sugar (if using) to the blender.
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10
Pulse the mixture 5-8 times for a chunky, rustic texture, or blend on low for 20 seconds for a smoother, restaurant-style consistency.
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11
Taste the salsa. If it’s too thick, add a tablespoon of water or broth. If it’s too acidic, add a pinch more salt or sugar.
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12
Optional: For a deeper flavor, heat 1 tablespoon of oil in a skillet over medium-high heat. Carefully pour the blended salsa into the hot oil (it will splatter!) and simmer for 3-5 minutes. This 'sears' the salsa and intensifies the flavor.
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13
Transfer to a bowl and let it cool to room temperature before serving. The flavors will continue to develop as it sits.
💡 Chef's Tips
Don't peel the tomatoes! The charred skins provide the essential smoky 'roast' flavor that defines a great Salsa Roja. Roasting the garlic in its skin prevents it from turning bitter and ensures a sweet, mellow garlic flavor. Adjust the heat by removing the seeds and membranes from the serrano peppers before blending if you prefer a milder sauce. If your salsa tastes a bit flat, add an extra squeeze of lime juice; the acidity is key to making the roasted flavors pop. Store in an airtight glass jar in the refrigerator for up to 5 days; the flavor actually improves after the first 24 hours.
🍽️ Serving Suggestions
Serve warm or chilled with thick-cut, salted corn tortilla chips. Drizzle generously over soft corn tacos filled with Al Pastor or Grilled Carne Asada. Use as a base for 'Chilaquiles' by simmering with fried tortilla strips and topping with fried eggs. Pair with a cold Mexican Lager or a fresh Hibiscus Agua Fresca to balance the heat. Spoon over a classic breakfast of Huevos Rancheros for a smoky morning wake-up call.