Description
Bursting with smoky, roasted flavors and a touch of heat, this Salsa Roja is the perfect complement to tacos, chips, and countless Mexican dishes. With charred tomatoes, earthy ancho chile, and fresh cilantro, it’s a versatile, crowd-pleasing salsa you’ll want to make again and again.
Ingredients
- 1 dried ancho chile
- 6 Roma tomatoes
- ¼ medium white onion, cut into two wedges
- 1 serrano pepper, stemmed
- 2 garlic cloves
- 2 tablespoons fresh lime juice
- 1 tablespoon avocado oil
- ¾ teaspoon sea salt
- Heaping ¼ cup fresh cilantro
Instructions
- Slice the stem off the dried ancho chile using kitchen scissors. Cut it open vertically along one edge and spread it flat.
- Heat a dry cast-iron skillet over medium heat. Toast the chile for 1-2 minutes on each side until fragrant. Remove it from the skillet, place it in a medium bowl, cover it with water, and let it soak while you prepare the other ingredients.
- Return the skillet to medium heat. Add the whole tomatoes, onion wedges, and serrano pepper. Cook until the tomatoes and serrano are browned and blistered, and the onion is charred and softened, rotating as needed. Remove each vegetable as it’s ready (about 15-20 minutes).
- Drain the ancho chile and pat it dry. Place it in a blender with the charred tomatoes, onion, serrano, garlic, lime juice, avocado oil, and sea salt. Blend until smooth.
- Add the fresh cilantro to the blender and pulse until combined. Taste and adjust seasoning if necessary.
- Serve immediately or refrigerate in an airtight container for up to 5 days.
Notes
- If you prefer a milder salsa, remove the seeds from the serrano pepper before charring.
- For a smoky variation, grill the vegetables instead of charring them on the skillet.
- This salsa freezes well; store it in a freezer-safe container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Condiments
- Method: Blending
- Cuisine: Mexican