SALSA. I LOVE SALSA. If I had to choose one snack for the rest of my life, it would definitely be chips and salsa. This Salsa Roja is as fresh as it comes, and so easy to make.
How does life seem to keep getting busier and busier every year? I realized the other day I hadn’t been to the dentist in over a year! I’m usually so good about going twice a year and somehow I let it slip on by. Aside from all of the traveling, crazy work schedule, and buying a house (a fixer upper might I add; ya know.. just a minor project to fit in all my free time I don’t have), i’m trying my best to keep up with my blog but it’s been quite difficult. So, just letting you know why I haven’t been posting as much lately! We close on our house next week and construction begins shortly after, so I’ll definitely be sharing those details with you, and I may even ask for your opinion on things. Decision making hasn’t always been my strong point.
Anywho, let’s talk salsa because Cinco de Mayo is now in 3 short days- woop woop!! What a great holiday, I tell ya. This roasted tomato salsa is better than any restaurant salsa and so easy to make!
Start by heating up a Comal (Mexican griddle/skillet) or Cast Iron Skillet but do not add any oil! We want to dry roast the tomatoes and peppers. Once the skillet is hot, add the tomatoes, jalepenos, serranos, and onion to the pan, and cook until all sides are very very charred. The more charred the better! Then add roasted tomatoes, onion, and peppers (remove the seeds and veins from the jalepenos) to your blender or food processor along with salt and lime juice; blend until smooth. Then add in the cilantro and pulse it out a few times just so that the cilantro gets chopped up but not pureed.
I can’t get over how yummy this salsa is every time I make it. It’s seriously SO GOOD!!!! It’s of course perfect with chips, but also great to keep in the fridge to serve with eggs, breakfast hash, quesadillas, tacos, etc.!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4-6 1x
- 6 roma tomatoes
- 2 jalepeno peppers, stems removed (veins and seeds removed after roasting)
- 2 serrano peppers, stems removed
- 1/2 white onion, cut into large pieces
- Handful of cilantro
- Juice of 1 1/2– 2 limes
- 1 tsp salt, more to taste
Stove top method:
- Heat Comal or cast iron skillet (no oil) until hot. Add tomatoes, onion, jalapenos, and serranos; cook, turning every few minutes, until all sides are completely charred.
- Add all charred tomatoes, onion, and peppers to the blender. Make sure to remove the veins and seeds from the roasted jalapenos prior to adding to the blender.
- Add lime juice and salt to blender and blend until smooth.
- Now add cilantro and pulse until cilantro has been chopped up but not pureed.
- Serve with chips, tacos, enchiladas, eggs, etc.!
- Preheat broiler and line baking sheet with parchment paper.
- Add tomatoes, onion, and peppers to sheet pan in an even layer. Broil, turning every few minutes, until all sides of all items are very charred.
- Add roasted tomatoes, onion, and peppers to blender, making sure to remove the veins and seeds from the jalepenos first.
- Add in lime juice and salt, and blend until smooth.
- Now add cilantro and pulse until cilantro has been chopped but not pureed.
- Store in fridge or eat immediately! ENJOY!!