Salsa Roja


12 servings


55 minutes


– 2 lbs. Roma tomatoes, cut in half – 1 medium onion, peeled and quartered – 3 jalapeno peppers (see note below) – 4 garlic cloves, pelled – 1 tsp. cumin powder – 1 tsp. salt or to taste – 2 tbsp. lime juice – ½ cup fresh cilantro leaves

1. Place the tomatoes, onion, jalapenos, and garlic onto a large baking sheet, drizzle with olive oil, and bake at 400°F for about 40-45 minutes. Let them cool.

2. Place all of the roasted veggies into a food processor and add cumin powder, salt, lime juice, and cilantro.

3. Process for about 20-30 seconds depending on your desired consistency. Serve.

To store your salsa, you can place it in a container with a tight lid and leave it in the refrigerator for up to 7 days.

This Salsa Roja is fresh and flavorful, with a great kick of heat. Made with fresh roasted vegetables and aromatic spices, this salsa tastes delicious with all your favorites dishes.

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes