Description
This authentic Salsa Roja recipe is a vibrant and smoky Mexican salsa made from fresh, charred tomatoes, onion, serrano pepper, and rehydrated ancho chile. Blended with garlic, lime juice, avocado oil, and fresh cilantro, it’s intensely flavorful and perfect for serving with tortilla chips or as a complement to your favorite Mexican dishes.
Ingredients
Chile
- 1 dried ancho chile
Vegetables
- 6 Roma tomatoes
- ¼ medium white onion, cut into two wedges
- 1 serrano pepper, stemmed
- 2 garlic cloves
Other
- 2 tablespoons fresh lime juice
- 1 tablespoon avocado oil
- ¾ teaspoon sea salt
- Heaping ¼ cup fresh cilantro
Instructions
- Prepare the ancho chile: Use kitchen scissors to slice the stem off the dried ancho chile, then cut it open vertically along one edge and spread it flat.
- Toast the chile: Heat a large, dry 10-inch cast iron skillet over medium heat. Add the ancho chile and toast for 1 to 2 minutes per side until fragrant. Remove it and transfer to a medium bowl. Cover with water and let it soak.
- Char the vegetables: Return the skillet to medium heat. Add the whole Roma tomatoes, white onion wedges, and serrano pepper. Cook, rotating the vegetables as they brown on each side, until the tomatoes and serrano are browned and blistered and the onion is charred and soft. This should take about 15 to 20 minutes.
- Blend the salsa: Drain the soaked ancho chile and pat it dry. Place it in a blender along with the charred tomatoes, onion, serrano, garlic cloves, lime juice, avocado oil, and sea salt. Blend until smooth.
- Add cilantro and season: Add the fresh cilantro to the blender and pulse until combined evenly. Taste and adjust seasoning if needed.
- Serve: Transfer the salsa roja to a bowl and serve with tortilla chips or as a condiment with your favorite Mexican dishes.
Notes
- To deepen the flavor, make sure to thoroughly char the vegetables until blistered and soft.
- For a milder salsa, remove the seeds from the serrano pepper before cooking.
- You can adjust the thickness of the salsa by adding a little of the chile soaking water or fresh water if needed when blending.
- Store salsa roja in an airtight container in the refrigerator and consume within 3-4 days for best freshness.
