House-Made Salsa Roja
This is a foundational condiment that prioritizes charred heat over raw acidity. It gains its character from the scorched skin of the vegetables, which adds a smoky undertone that permeates the final blend.
The importance of the char
Do not pull the vegetables out of the oven too early. The blackened, papery bits of tomato skin are essential for the final flavor profile.
- heavy-duty rimmed baking sheet
- blender or food processor
- tongs
What goes in.
- 1.5 lbRoma tomatoes, halved lengthwise
- 1/2white onion, cut into thick wedges
- 3serrano peppers, stems removed
- 2garlic cloves, skins left on
- 1/2 cupfresh cilantro, roughly chopped
- 1 tbspfresh lime juice
- 1 tspkosher salt
Controlled Scorching
Position your oven rack in the highest slot. Watch the vegetables closely; the goal is deep charring without turning the interiors into mush.
The method.
Broil the vegetables
Place tomatoes, onion, peppers, and garlic on a baking sheet. Broil on high for 8–10 minutes, flipping once, until skins are blistered and darkened.
Prepare the aromatics
Remove the garlic from its charred skin. Discard any overly burnt pepper stems if they didn't come off during roasting.
Pulse the blend
Add roasted vegetables, salt, and lime juice to the blender. Pulse 5 to 7 times. You want a coarse texture, not a thin puree.
Fold in finishings
Add the fresh cilantro. Pulse twice more just to incorporate. Taste and adjust salt if necessary.
Other turns to take.
Smoky Variation
Add half a teaspoon of ground cumin or one rehydrated chipotle pepper in adobo before blending.
Creamy Texture
Add half a ripe avocado to the blender to emulsify the salsa into a thicker, richer consistency.
When it doesn't go to plan.
Use Roma tomatoes because they contain less water, preventing the salsa from turning watery after sitting.
Always salt to taste after blending; the heat of the peppers can mask the perception of salt.
Let the salsa sit at room temperature for 30 minutes before serving to allow the flavors to marry.
The ones that keep coming up.
Why leave the skins on the tomatoes?
The skin holds the charred flavor. Removing it strips the salsa of its primary source of smokiness.
How long does it stay fresh?
Keep it in a sealed glass jar in the refrigerator for up to four days.
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