Salsa Roja

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 favorite dishes.

Course Appetizer

Cuisine Mexican

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 22kcal

Author Tania Sheff

Ingredients

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

Instructions

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.
Place all of the roasted veggies into a food processor and add cumin powder, salt, lime juice, and cilantro. Process for about 20-30 seconds depending on your desired consistency. Serve.

Video

Notes

About Jalapeno Peppers

Adjust the heat. Depending on how much spicy heat you want in your salsa, you can adjust it with your jalapenos. I used 3, but if you prefer a hotter salsa, you can add another. If you prefer it mild, then use less. Or, for no spice, remove the seeds from the jalapenos so you get the flavor without it being spicy.

How to store Salsa Roja

To store your Salsa Roja, you can place it in a container with a tight lid and leave it in the refrigerator for up to 7 days. If you would like to keep it longer, you can store it in a ziplock freezer bag in the freezer for up to 6 months. When you are ready to serve it, let it defrost in the fridge. There may be some excess liquid, but otherwise it is still fresh and delicious.

Nutrition