Classic Salsa Roja

Ingredients

• 6roma tomatoes
• 2-3jalapeños (or serranos for more heat)
• 1/2white onion, quartered
• 3 clovesgarlic, unpeeled
• 1/4 cupcilantro, chopped
• 1 tspkosher salt, plus more to taste
• 1 tspfresh lime juice

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Place tomatoes, jalapeños, onion, and unpeeled garlic on a dry comal or skillet over medium-high heat.

2. 2

   Char the vegetables on all sides, turning occasionally, about 10-15 minutes — the garlic and chiles will finish first, the tomatoes need the longest.

   ⏱Start 10:00
3. 3

   Let cool slightly, then peel the garlic and stem the chiles (remove seeds for a milder salsa).

4. 4

   Blend the charred tomatoes, chiles, onion, and garlic with cilantro, salt, and a splash of water until it reaches a slightly chunky consistency.

5. 5

   Stir in lime juice and adjust salt to taste.

6. 6

   Serve warm or at room temperature; keeps refrigerated up to a week.