📝 About This Recipe
This authentic Salsa Roja is a vibrant celebration of Mexican street-food culture, balancing deep, smoky notes with a bright acidic finish. By fire-roasting vine-ripened tomatoes and aromatic aromatics, we unlock a complex sweetness that pre-packaged salsas simply cannot replicate. It’s a versatile masterpiece that transitions seamlessly from a humble chip dip to a sophisticated sauce for grilled meats and tacos.
🥗 Ingredients
The Roasted Base
- 5-6 pieces Roma tomatoes (ripe and firm)
- 1/2 large White onion (peeled and cut into thick wedges)
- 4 cloves Garlic (keep skins on for roasting)
- 2 pieces Serrano peppers (stems removed; use 1 for milder heat)
- 1 piece Jalapeño pepper (stems removed)
The Flavor Finish
- 1/2 cup Fresh cilantro (loosely packed, leaves and tender stems)
- 1-2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/4 teaspoon Ground cumin (toasted)
- 1/2 teaspoon Granulated sugar (optional, to balance acidity)
- 1 tablespoon Vegetable oil (for frying the salsa)
- 1/4 cup Water or chicken stock (only if needed for consistency)
👨🍳 Instructions
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1
Preheat your broiler to high and position the oven rack about 4-6 inches from the heat source.
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2
Line a sturdy baking sheet with aluminum foil for easy cleanup and to catch all the precious juices from the vegetables.
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3
Place the tomatoes, onion wedges, serranos, jalapeño, and unpeeled garlic cloves on the baking sheet in a single layer.
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4
Broil the vegetables for 5-7 minutes until the skins of the tomatoes and peppers are charred and blistered. Use tongs to flip them halfway through.
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5
Remove the garlic cloves early if they begin to turn dark brown; burnt garlic will make the salsa bitter.
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6
Once the vegetables are soft and beautifully charred, remove the tray from the oven and let them cool for 5-10 minutes.
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7
Squeeze the softened garlic out of their papery skins and discard the skins. Place the garlic into a blender or food processor.
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8
Add the roasted tomatoes (including their skins and any juices from the pan), onions, and peppers to the blender.
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9
Pulse the mixture until you reach your desired consistency. For a rustic 'molcajete' style, keep it chunky; for a restaurant-style dip, blend until smooth.
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10
Heat 1 tablespoon of oil in a saucepan over medium-high heat. Carefully pour the blended salsa into the hot oil (it may splatter) and 'fry' it for 3-5 minutes. This deepens the flavor and thickens the sauce.
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11
Remove from heat and stir in the fresh cilantro, lime juice, salt, cumin, and sugar.
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12
Taste and adjust seasoning. Add more lime for brightness or salt to make the flavors pop.
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13
Allow the salsa to cool to room temperature before serving, as the flavors will continue to develop as it sits.
💡 Chef's Tips
For the best flavor, use the ripest tomatoes you can find; if they are out of season, high-quality canned fire-roasted tomatoes are a valid substitute. Don't peel the charred skins off the tomatoes—those black bits provide the essential smoky depth of a true Salsa Roja. Frying the salsa in a little oil (the 'chillar' technique) is the secret step used by Mexican abuelas to create a silky, rich mouthfeel. If the salsa is too spicy, add another roasted tomato or a pinch more sugar to mellow the heat. Store in an airtight glass jar in the fridge for up to 5 days; the flavor actually improves after 24 hours.
🍽️ Serving Suggestions
Serve warm or at room temperature with thick-cut, salted corn tortilla chips. Drizzle generously over Steak Tacos or Chicken Enchiladas for an authentic kick. Pair with a crisp Mexican Lager or a refreshing Hibiscus Agua Fresca to balance the heat. Use as a base for 'Chilaquiles' by simmering fried tortilla strips directly in the sauce. Top with a sprinkle of crumbled Cotija cheese and a few slices of fresh radish for crunch.