Salsa Roja (Red Salsa)

Fiery Fiesta Salsa Roja

This vibrant and zesty Salsa Roja will transport your taste buds to the sun-soaked streets of Mexico. Perfect for dipping, topping, or as a flavor-packed condiment, this recipe balances heat, acidity, and freshness for an unforgettable salsa experience.

Ingredients:

  • 6 ripe Roma tomatoes (or 1 can (14.5 oz) fire-roasted tomatoes for a smokier flavor)
  • 2 medium-sized jalapeño peppers (seeds removed for less heat, if desired)
  • 1 small white onion, quartered
  • 4 cloves of garlic, peeled
  • 2 tablespoons olive oil
  • 1/4 cup fresh cilantro leaves
  • Juice of 1 lime (about 2 tablespoons)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

Instructions:

  1. Preheat your oven’s broiler.
  2. Place the whole tomatoes, jalapeños, quartered onion, and garlic cloves on a baking sheet. Drizzle with olive oil and toss to coat.
  3. Broil the vegetables for 5-7 minutes, turning occasionally, until they’re charred and blistered. Keep a close eye to prevent burning.
  4. Remove from the oven and let cool for a few minutes.
  5. Transfer the roasted vegetables to a food processor or blender. Add the cilantro, lime juice, cumin, oregano, salt, and pepper.
  6. Pulse the mixture until it reaches your desired consistency. For a chunkier salsa, pulse less; for a smoother salsa, blend longer.
  7. Taste and adjust seasoning if needed. Add more salt, lime juice, or spices to your preference.
  8. Transfer to a bowl and let it cool to room temperature. The flavors will meld and intensify as it sits.
  9. Serve immediately or refrigerate for at least an hour to allow flavors to develop further.

Things to avoid:

  1. Don’t use unripe tomatoes, as they lack flavor and have a mealy texture.
  2. Avoid over-blending, which can make the salsa watery and lose its texture.
  3. Don’t skip the roasting step, as it adds depth and complexity to the flavor.
  4. Avoid using dried cilantro instead of fresh, as it lacks the bright flavor of fresh herbs.
  5. Don’t use bottled lime juice, as fresh lime juice provides better flavor and acidity.

Alternatives:

  • If jalapeños are unavailable, use serrano peppers for a similar heat level or poblanos for a milder flavor.
  • For those who dislike cilantro, substitute with fresh parsley or omit entirely.
  • If limes are unavailable, use the same amount of apple cider vinegar for acidity.
  • For a sweeter salsa, add 1 teaspoon of honey or agave nectar.

Topping recommendations:

  • Sprinkle with crumbled queso fresco or feta cheese for a creamy contrast.
  • Add diced avocado for richness and texture.
  • Top with toasted pumpkin seeds (pepitas) for a nutty crunch.
  • Garnish with thinly sliced radishes for a peppery bite and visual appeal.
  • Drizzle with Mexican crema or sour cream for a cooling effect.

This Salsa Roja is versatile and can be customized to your taste preferences. Enjoy it with tortilla chips, use it as a topping for tacos or grilled meats, or mix it into scrambled eggs for a spicy breakfast treat. The possibilities are endless with this flavorful Mexican staple!