15-Min Roasted Tomato Salsa Roja
Charred tomatoes, garlic, and jalapeño blended into a smoky, bright salsa that tastes like it came from a Mexican kitchen. Serve with chips, queso, and whatever else is on the board.
- Total time
- 15 min
- Servings
- 6
- Calories
- 28
- Protein
- 1g
Ingredients
- 2 lbs (about 8 medium) Roma tomatoes
- 1 whole jalapeño
- 3 whole garlic cloves
- ¼ medium white onion, halved
- ¼ cup, packed fresh cilantro
- 1 whole lime
- ½ tsp salt
Instructions
- 1
Heat a cast iron skillet or heavy bottomed pan over medium-high heat until smoking, ~2 minutes.
- 2
Add tomatoes, jalapeño, garlic, and onion to the hot pan without oil. Char 5–7 minutes, stirring occasionally, until blackened on edges.
- 3
Transfer charred vegetables to a blender. Squeeze in lime juice, add cilantro and salt.
- 4
Blend until you reach your preferred texture—smooth or chunky is both authentic.
- 5
Taste and adjust salt or lime. Transfer to a bowl and serve at room temperature or chilled.
Tools you’ll need
- 12-inch cast iron skillet or heavy-bottomed pan
- blender
- bowl
- lime juicer or fork
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