Charred Salsa Roja & Trio Platter
Roasted tomatoes, garlic, and chiles blended into a smoky, bright salsa roja served with fresh pico de gallo, creamy queso dip, and zesty salsa verde. One fiery centerpiece, three flavor hits.
- Total time
- 12 min
- Servings
- 6
- Calories
- 28
- Protein
- 1g
Ingredients
- 2 lbs Roma tomatoes
- 3 count garlic cloves
- 2 count dried chiles (arbol or guajillo)
- ¼ count white onion
- ¼ cup, chopped fresh cilantro
Instructions
- 1
Heat a skillet over high heat. Char tomatoes 3–4 minutes per side until blackened and blistered.
- 2
Add garlic cloves and dried chiles to the pan. Toast 1 minute until fragrant, then remove.
- 3
Transfer charred tomatoes, garlic, and chiles to a blender with onion, cilantro, salt, and 2 tbsp water.
- 4
Blend until smooth, 30 seconds. Taste and adjust salt. Pour into a bowl.
- 5
Serve warm or room temperature alongside tortilla chips, pico de gallo, queso dip, and salsa verde.
Tools you’ll need
- 12-inch skillet
- blender
- serving bowl
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