Charred Salsa Roja with Chips & Pico
Roasted tomatoes and garlic blended into a smoky, bright salsa roja in under 10 minutes. Serve with crispy tortilla chips and fresh pico de gallo for dipping.
- Total time
- 10 min
- Servings
- 6
- Calories
- 45
- Protein
- 1g
Ingredients
- 2 lb roma tomatoes
- 3 cloves garlic cloves
- ½ medium white onion, diced
- ¼ cup fresh cilantro, chopped
- 1 whole lime
- 8 oz tortilla chips
- 1 cup pico de gallo
Instructions
- 1
Heat a cast iron skillet over medium-high until smoking, about 2 minutes.
- 2
Add tomatoes and garlic cloves. Char 5-6 minutes, turning occasionally, until blackened and soft.
- 3
Transfer charred tomatoes and garlic to a blender. Add diced onion, cilantro, salt, and pepper.
- 4
Blend until smooth, about 1 minute. Squeeze lime juice in and pulse once to combine.
- 5
Pour salsa into a serving bowl. Taste and adjust salt and lime to your preference.
- 6
Serve with tortilla chips and pico de gallo on the side for dipping.
Tools you’ll need
- 12-inch cast iron skillet
- blender
- serving bowl
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
