This easy salsa roja is a classic recipe for all of your taco and tortilla chip needs.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Servings: 8
Ingredients
24ouncesRoma tomatoesabout 6-8
1 to 3serrano peppers
4clovesgarlic
1/2onionchopped
Handfulfresh cilantro
1tablespoonolive oil
Fine sea saltto taste
Lime juiceto taste
Instructions
Warm a dry skillet over medium heat. Add the tomatoes, pepper, and garlic and roast on all sides, turning with tongs as needed, until blackened in multiple spots.
Remove stem from pepper and add to blender along with tomatoes, garlic, onion, and cilantro. Pulse until chopped to desired consistency.
Return the same skillet to medium heat and add olive oil. Once the oil is hot, pour in the salsa and simmer for 10-15 minutes, until thickened.
Season to taste with salt and lime juice. Serve warm or let cool.
Store in an airtight container in the refrigerator.
Notes
Makes about 3 cups
For more heat add more peppers; for less heat use a jalapeño in place of the serrano.