Salsa Roja for Suadero Tacos
Fresh roasted-tomato salsa blended smooth in 5 minutes flat. Bright, smoky, and perfect for spooning over seared beef tacos.
- Total time
- 8 min
- Servings
- 4
- Calories
- 28
- Protein
- 1g
Ingredients
- 4 medium Roma tomatoes
- ¼ small white onion
- 1 whole jalapeño or serrano chile
- 1 whole garlic clove
- ¼ cup, packed fresh cilantro
- ½ whole lime
Instructions
- 1
Halve tomatoes and place cut-side down on a hot dry skillet over high heat. Char 3–4 minutes until blackened, then flip.
- 2
Add onion, chile, and garlic clove to the skillet. Char everything together, stirring once, ~2 minutes until fragrant.
- 3
Transfer charred vegetables to a blender. Add cilantro, squeeze lime juice, and a pinch of salt.
- 4
Blend until smooth, about 1 minute. Taste and adjust salt and lime to balance smoky heat with brightness.
- 5
Pour into a serving bowl. Let cool 1 minute, then serve alongside seared suadero beef and warm tortillas.
Tools you’ll need
- 12-inch cast iron skillet or comal
- blender or food processor
- serving bowl
- cutting board
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