Perfect Salsa Roja Recipe that will add a flavorful kick to your meals. This comprehensive guide provides step-by-step instructions for creating the best salsa roja recipe.
Salsa roja, which means “red sauce” in Spanish, is a staple in Mexican cuisine. It is a versatile condiment that can be used on a variety of dishes, such as tacos, burritos, enchiladas, and huevos rancheros.
There are many different recipes for salsa roja, but all of them share some basic ingredients. These ingredients include tomatoes, onions, garlic, chilies, and cilantro.
The tomatoes are typically roasted or charred to give the salsa a smoky flavor. The onions and garlic are also cooked, and the chilies are used to add heat.
4 large tomatoes, 2 cloves garlic, 1 small onion, 1-2 jalapeño peppers,1/4 cup fresh cilantro, 1 tablespoon lime juice, Salt to taste
Preheat your oven’s broiler. Place the tomatoes on a baking sheet and roast under the broiler for about 10-15 minutes or until the skin is blistered and blackened, turning occasionally to roast all sides.
While the tomatoes are roasting, chop the onion, peel the garlic, and remove the seeds and membranes from the jalapeño peppers.
Then, combine the roasted tomatoes, garlic, chopped onion, jalapeño peppers, cilantro, and lime juice in a blender or food processor.
Blend until you achieve your desired consistency. Taste the salsa and add salt to your liking. Blend again to incorporate the salt.
For the best flavor, refrigerate the salsa for at least 30 minutes before serving. This allows the flavors to meld together.
Once chilled, serve your salsa roja with tortilla chips, tacos, grilled meats, or any dish of your choice.