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Easy Charred Salsa Roja Recipe

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4.3 from 84 reviews

This Easy Charred Salsa Roja recipe brings smoky, vibrant flavors to your table with simple ingredients like charred tomatoes, jalapeños, and garlic combined with fresh lime juice and cilantro. Perfect as a dip or a topping for fajitas and warm tortillas, this quick and flavorful salsa can be whipped up in just 20 minutes.

  • Total Time: 20 mins
  • Yield: 4 servings

Ingredients

Vegetables & Aromatics

  • 2 large plum tomatoes (about 1 ½ lb), halved
  • ¼-½ white onion, cut into wedges
  • 1 jalapeño pepper
  • 1 garlic clove (unpeeled)

Other Ingredients

  • ½ tablespoon extra-virgin olive oil
  • 2 tablespoons lime juice
  • ¼ cup roughly chopped fresh cilantro, stems removed
  • 1 teaspoon salt
  • Freshly ground black pepper to taste

Instructions

  1. Heat and char vegetables: Heat a large skillet over medium-high heat and add ½ tablespoon of extra-virgin olive oil. Place the halved tomatoes, onion wedges, jalapeño, and unpeeled garlic clove in the skillet. Using tongs, frequently flip the vegetables to achieve an even char on all sides, cooking for approximately 5 to 8 minutes. Remove the garlic and jalapeño early if they begin charring too fast, allowing the other vegetables to continue charring a bit longer.
  2. Peel garlic: Once the vegetables are charred, peel the garlic clove, discarding the skin. Leave the tomato skins on as they add flavor and texture.
  3. Process the salsa: Transfer all the charred vegetables to a food processor or blender. Pulse until the salsa reaches your preferred consistency—smooth or slightly chunky.
  4. Finish the salsa: Allow the salsa to cool slightly, then add the chopped cilantro, lime juice, ½ teaspoon salt, and freshly ground black pepper to taste. Pulse a few more times to chop the cilantro and combine all ingredients evenly.
  5. Season and serve: Taste the salsa, adjust seasoning with more salt and pepper if needed. Transfer to a serving bowl and enjoy with fajitas, warm tortillas, or tortilla chips. Store any leftovers covered in the refrigerator for up to 3 days.

Notes

  • For an oven version, roast the tomatoes, onion, jalapeño, and garlic at 450°F (230°C) on a baking sheet until charred, about 10-12 minutes.
  • Alternatively, boil the jalapeño and garlic to soften if you prefer a milder flavor, then char the other vegetables separately.
  • Leaving the tomato skins on enhances the salsa’s texture and smokiness.
  • Adjust the quantity of jalapeño depending on desired spice level.
  • This salsa can be made ahead and stored refrigerated for up to 3 days.
  • Author: Madelynn
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Sauce/Salsa
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/easy-charred-salsa-roja-recipe/