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Roasted Tomato Salsa

Salsa Roja


  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4-6 1x
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Ingredients

  • 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 1/22 limes
  • 1 tsp salt, more to taste

Instructions

Stove top method:

  1. 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. 
  2. 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. 
  3. Add lime juice and salt to blender and blend until smooth.  
  4. Now add cilantro and pulse until cilantro has been chopped up but not pureed.  
  5. Serve with chips, tacos, enchiladas, eggs, etc.!

Oven Method:

  1. Preheat broiler and line baking sheet with parchment paper. 
  2. 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.  
  3. Add roasted tomatoes, onion, and peppers to blender, making sure to remove the veins and seeds from the jalepenos first. 
  4. Add in lime juice and salt, and blend until smooth. 
  5. Now add cilantro and pulse until cilantro has been chopped but not pureed.  
  6. Store in fridge or eat immediately! ENJOY!!

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