Ingredients:
- 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
Instructions:
- 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).
- 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.
- 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
Tips:
- 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.
