The Ultimate Salsa Roja: Charred for Maximum Flavor


  • 3-4 Roma tomatoes (or any tomatoes you have)
  • 1/4 white onion, cut into wedges
  • 1 serrano pepper, halved and seeded (adjust for heat preference)
  • 1 garlic clove, chopped
  • 1/2 lime, juiced
  • 1/2 tsp kosher salt

  • 1/8 tsp ground cumin
  • 1/2 cup fresh cilantro, divided


  1. Char the Veggies: Heat a skillet over medium heat. Add the tomatoes, onion, and serrano pepper. Cook undisturbed for 5 minutes, then flip and continue cooking until charred on all sides (about 10 minutes total).
  2. Blend: Transfer the charred veggies to a blender. Add the garlic, lime juice, salt, cumin, and most of the cilantro. Pulse until the salsa reaches your desired consistency.
  3. Season and Serve: Taste and add more salt if needed. Pour into a bowl, sprinkle with the remaining cilantro, and refrigerate until ready to serve.

Ways to Use Salsa Roja:

  • Dip it with chips
  • Spoon it onto chicken or tacos
  • Use it as a base for Crockpot Chicken Tacos
  • Add it to nachos
  • Incorporate it into Mexican-inspired recipes like taco salad or burrito bowls


  • Adjust the consistency to your liking by blending more or less.
  • Thicken the salsa by simmering it on the stovetop if needed.

  • Make it mild or spicy by adjusting the amount of seeds and membranes in the serrano pepper.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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