1 / 1
Warm Roasted Salsa Roja
The secret to this traditional salsa roja is frying the blended ingredients in hot oil. It deepens the roasted tomato flavor and thickens the texture almost instantly. You'll blend charred Roma tomatoes, garlic, and fresh serrano chiles into a rich, savory dip that's packed with smoky sweetness. Spoon it over your morning eggs or serve it warm alongside a bowl of salty tortilla chips. It'll quickly become a staple for your taco nights.
Equipment
- Food processor
- Blender
- Saucepan
- Stovetop
Ingredients
- 4 garlic cloves, dry roasted and peeled ( here )
- 3 fresh serrano chiles, dry roasted and stemmed ( here )
- 8 fresh Roma tomatoes, dry roasted ( here )
- 2 tbsp (30 ml) canola oil
- Salt to taste
Instructions
- 1Combine the dry-roasted garlic, serrano chiles, and Roma tomatoes in a food processor or blender. Pulse four to five times until the vegetables are coarsely chopped.
- 2Warm the canola oil in a medium saucepan over medium-high heat. Once the oil shimmers, carefully pour the chopped salsa mixture into the pan and stir right away. The mixture will splatter, so stirring immediately helps manage the hot oil safely.
- 3Fry the salsa for 2 to 3 minutes, stirring constantly. You'll know it's ready when the mixture thickens and turns a darker shade of red. Season with salt to taste and serve warm.
Notes
- Prep: If your vegetables aren't already roasted, char them in a dry skillet over medium-high heat for 10 to 15 minutes before blending.
- Heat level: For a milder salsa, remove the seeds and ribs from the chiles after roasting.
- Swap: You can substitute jalapeños if fresh serranos aren't available.
- Storage: Keeps in the fridge for up to 5 days in an airtight container. Reheat gently on the stove before serving.
Recipe Details
About the Author
