Salsa Roja (Cantina Style)

Serving Size: 10

This classic cantina-style salsa starts with roasted tomatoes, onions, jalapenos, and garlic for authentic Mexican flavor.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time30

Recipe Serving Size10

Cooking Tools Required

5-quart saucepot, Blender, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, Top Stove, Wooden Spatula

Ingredients

For the broiler:

2 pound tomato
1 small white onion
3 jalapeno pepper more or less to taste
4 clove garlic
1 tablespoon avocado oil

For the rest of the salsa:

2 teaspoon avocado oil
2 small dried red chiles such as chiles de arbol
¾-1 cup water to thin salsa
3 tablespoon fresh cilantro chopped
2 lime juiced
1 tablespoon Kosher salt more or less to taste

Instructions

Place oven rack on upper third of oven and preheat broiler. Place whole tomatoes (halved if large, skin side up), onion, jalapenos, and garlic on heavy-duty rimmed baking sheet. Drizzle with avocado oil. Broil until lightly charred on top, about 10-15 minutes.
Put the remaining avocado oil in a large sauce pan over medium heat. Add the dried chiles. Saute for just a minute to release the flavors, being careful not to burn the chiles.
Add the broiled vegetables to the pot. Remove from heat. Using a stick blender (or blender) puree the mixture, adding water as necessary to thin.
Remove from heat. Stir in the cilantro, lime juice, and salt. Correct seasonings.

Nutrition