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A bowl of Salsa Roja made from roasted tomatoes and peppers, set against a matte light background.

Zesty Salsa Roja Upgrade

A smoky, vibrant salsa roja made from roasted tomatoes and chilies, perfect for tacos, grilled meats, or dipping.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiment
Cuisine Mexican
Servings 6 servings
Calories 35 kcal

Equipment

  • Skillet or broiler
  • Blender or Food Processor
  • Knife
  • Cutting Board
  • Measuring Spoons

Ingredients
  

Main Ingredients

  • 4 ripe tomatoes roasted
  • 2 serrano peppers roasted and seeded for milder heat
  • 1 jalapeño pepper optional, roasted for extra heat
  • ½ medium onion roasted
  • 2 cloves garlic roasted
  • 1 lime juiced
  • ½ tsp kosher salt adjust to taste
  • ¼ tsp ground cumin
  • ¼ cup fresh cilantro optional, for herbal flavor

Instructions
 

  • Roast the tomatoes, peppers, onion, and garlic in a skillet or under a broiler until blistered and charred, about 10 minutes.
  • Let the roasted ingredients cool slightly. Remove stems and seeds from the peppers as desired.
  • Transfer the roasted ingredients to a blender or food processor. Add lime juice, salt, cumin, and cilantro (if using).
  • Blend until smooth or until you reach your preferred consistency.
  • Taste and adjust seasoning with more salt or lime juice as needed. Chill or serve immediately.

Notes

For a spicier salsa, include the seeds from the peppers. Add a splash of water if the salsa is too thick. Refrigerate leftovers up to 5 days.

Nutrition

Calories: 35kcalCarbohydrates: 8gProtein: 1gSodium: 230mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 20IUVitamin C: 25mgCalcium: 10mgIron: 0.5mg
Keyword Mexican Sauce, Roasted Salsa, Salsa, Salsa Roja
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