A simple and rewarding recipe for homemade Salsa Rojo with clean ingredients. Roasting the vegetables enhances the flavors, creating a delicious salsa that can be adjusted for heat and consistency.
// ingredients
5medium ripe tomatoes
whole
1-2jalapeño peppers
adjust to taste
1small onion
quartered
2garlic cloves
peeled
to tasteSalt
none
a handfulFresh cilantro
optional for taste
1lime
juiced
1 teaspoonolive oil
optional, for roasting
// instructions
Preheat your oven to 400°F (200°C). Place the tomatoes, jalapeños, onion, and garlic cloves on a baking sheet. You can lightly coat them with olive oil if desired. Roast in the oven for about 20-25 minutes, or until the skins of the tomatoes and jalapeños are charred and the onions are tender.
Once cooled enough to handle, peel the skins off the tomatoes and jalapeños. You might also want to remove the seeds from the jalapeños to reduce the heat.
Transfer the roasted vegetables to a blender, including the lime juice, cilantro (if using), and salt. Blend until you reach your desired consistency. Some like their salsa chunky, while others prefer it smooth.
Taste and adjust the seasoning if necessary. If it’s too thick, you can add a little water to reach the consistency you like.
Refrigerate the salsa for at least an hour before serving. This allows the flavors to meld together beautifully.