Salsa Roja
A vibrant, smoky red salsa made by roasting tomatoes, onions, and jalapeños before blending. This restaurant-style salsa is perfect with tortilla chips or as a topping for tacos and burritos.
For 8 servings
3 steps. 15 minutes total.
- 1
Step 1
- a.Roast the Vegetables
- b.Position an oven rack about 6 inches from the broiler and preheat the broiler to high.
- c.On a foil-lined baking sheet, toss the halved tomatoes, quartered onion, jalapeños, and whole garlic cloves with vegetable oil.
- d.Arrange the vegetables in a single layer, with the tomatoes and jalapeños cut-side down.
- e.Broil for 10-15 minutes, turning the vegetables halfway through, until they are softened and have deep, charred blisters in spots. Keep a close eye to prevent burning.
- 2
Step 2
- a.Cool and Blend
- b.Remove the baking sheet from the oven and let the vegetables cool for 5-10 minutes until they are safe to handle.
- c.Carefully transfer the roasted vegetables and any accumulated juices from the pan into a blender or food processor.
- d.Add the fresh cilantro, lime juice, salt, ground cumin, and optional sugar.
- e.Pulse 5-8 times for a chunky salsa, or a few more times for a smoother consistency. Be careful not to over-blend into a thin puree.
- 3
Step 3
- a.Chill and Serve
- b.Taste the salsa and adjust the seasoning if necessary. You may want more salt for flavor, lime juice for brightness, or a pinch more sugar to balance the acidity.
- c.Transfer the salsa to a bowl or jar, cover, and refrigerate for at least 30 minutes. This resting period is crucial for the flavors to meld and deepen.
- d.Serve chilled or at room temperature with your favorite tortilla chips, tacos, or grilled meats.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For a milder salsa, remove the seeds and white membranes from the jalapeños before roasting.
- 2For extra heat, use serrano peppers instead of jalapeños.
- 3The level of char determines the smokiness. For a deeper smoky flavor, let the vegetables get a bit darker under the broiler.
- 4Don't skip the resting step! The salsa's flavor improves significantly after sitting for at least 30 minutes.
- 5Use fresh lime juice for the best flavor. Bottled juice can't match the brightness of fresh-squeezed.
- 6If you're short on time, you can use a 14.5-ounce can of fire-roasted diced tomatoes (drained) instead of fresh tomatoes.
- 7If your tomatoes are particularly acidic, a small pinch of sugar helps to balance and round out the flavor profile.
Adapt it for your goals.
Smokier Flavor
For a deeper, smokier flavor, add one or two canned chipotle peppers in adobo sauce to the blender along with the roasted vegetables.
Milder VersionMilder Version
To significantly reduce the heat, substitute the jalapeños with one roasted poblano pepper, making sure to remove its skin after roasting.
Salsa Verde HybridSalsa Verde Hybrid
For a tangier, brighter flavor, add 1-2 raw, husked, and rinsed tomatillos to the blender with the other ingredients.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are a fantastic source of lycopene, a powerful antioxidant linked to reducing the risk of certain chronic diseases. Roasting tomatoes can even increase the bioavailability of lycopene.
Low-Calorie Flavor
This salsa provides a huge burst of flavor for very few calories, making it an excellent choice for weight management and healthy eating without sacrificing taste.
Immunity Support
Packed with Vitamin C from tomatoes and lime juice, and beneficial compounds from garlic and onions, this salsa can help support a healthy immune system.
Metabolism Boost
The capsaicin in jalapeño peppers has been shown to have a mild thermogenic effect, which can temporarily boost metabolism and aid in fat burning.
Frequently asked questions
This homemade Salsa Roja is very low in calories, containing approximately 25-30 calories per 1/4 cup serving, making it a light and healthy condiment.