Warm Salsa Roja

To make a hotter salsa, leave the seeds in the jalapeños, or replace the poblano pepper with a spicier type, like a serrano chili.

Serves: 8Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 8


  • 1 medium onion, peeled and halved
  • 2 large tomatoes, halved
  • 1 jalapeño pepper, seeded and halved
  • 1 poblano pepper, seeded and halved
  • 1 clove garlic, peeled and chopped
  • 1 cup chopped fresh cilantro
  • 1 1⁄2 tsp. salt


  • Heat a large skillet over high heat for 2 or 3 minutes until hot. Add the onion, tomatoes, jalapeño pepper, and poblano pepper. Rotate the vegetables in the pan until all sides are slightly charred, about 20 minutes.
  • Move the vegetables to a food processor, add garlic and cilantro and pulse until the mixture is in small pieces. Stir in salt. Serve warm, cold, or room temperature.