Salsa Roja (Roasted Red Salsa)
A smoky, charred tomato-and-chilli table salsa.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Char the Vegetables: Roast the tomatoes, onion, garlic, and chillies in a dry pan (or under a broiler) until blistered and charred in spots.
- 2
Soften Chillies: If using dried chillies, soak them in hot water until pliable.
- 3
Blend: Blend the charred vegetables and chillies with the cilantro until slightly chunky.
- 4
Season: Stir in lime juice and salt to taste.
- 5
Rest: Let the flavours meld for 10 minutes.
- 6
Serve: Serve with tortilla chips or spooned over tacos and eggs.
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