Roasted Tomato Salsa
Also known as salsa roja, this salsaʼs heat level can be adjusted by the number of serrano chilies that are added. You can also vary the types of chilies by using either poblanos or Anaheim chilies.
Serves: 8Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy
- 2 lbs. Roma tomatoes, quartered
- 1 medium yellow onion, peeled and quartered
- 4 small serrano chilies, sliced in half and seeded
- 2 small jalapeño peppers, sliced in half and seeded
- 10 garlic cloves, peeled
- 3 Tbsp. olive oil
- 1 cup chopped cilantro leaves
- ½ Tbsp. kosher salt
- ¼ tsp. ground black pepper
- Preheat oven to 450°F. Place the tomatoes, onions, serrano chilies, jalapeños, and garlic on a baking sheet. Drizzle with olive oil and toss to coat.
- Transfer the baking sheet to the oven and roast for 15–20 minutes, flipping the items halfway through the roasting process. Allow to cool on the baking sheet.
- Pour roasted vegetables into a food processor with the cilantro, salt, and pepper. Pulse until almost smooth.
- Salsa can be stored in the refrigerator for 3 days.