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Fire-Roasted Tomato Salsa Roja

A close-up of chunky, deep red Fire-Roasted Tomato Salsa Roja served in a small white bowl on a wooden surface.
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Make authentic, smoky Salsa Roja by charring tomatoes and peppers for a deep, restaurant-style flavor.

Ingredients

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  • 2 lbs Roma tomatoes
  • 2 jalapeño peppers
  • 1 serrano pepper (optional, for extra heat)
  • 1/2 white onion, roughly chopped
  • 2 cloves garlic, unpeeled
  • 1/2 cup fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground cumin

Instructions

  1. Place the tomatoes, jalapeños, serrano (if using), and unpeeled garlic cloves directly over a medium-high gas burner or under a hot broiler.
  2. Roast the vegetables, turning frequently with tongs, until the skins are blackened and blistered on all sides. This usually takes 8 to 12 minutes for the tomatoes and peppers.
  3. Remove the vegetables from the heat. Place the charred jalapeños and serrano in a bowl and cover tightly with plastic wrap for 10 minutes to steam. This makes peeling easier.
  4. Peel the charred skin from the peppers and discard. Remove the papery skin from the garlic cloves. Remove the stems from the peppers.
  5. Place the roasted tomatoes, peeled peppers, peeled garlic, chopped onion, cilantro, lime juice, salt, and cumin into a food processor or blender.
  6. Pulse the mixture several times until you reach your desired consistency. Pulse fewer times for a chunky salsa, or process longer for a smoother texture. Do not over-blend into a puree.
  7. Taste the salsa and adjust salt or lime juice as needed.
  8. Transfer the salsa to a container and let it rest for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For the best smoky flavor, use a gas stove flame directly on the vegetables rather than a broiler.
  • If you prefer a milder salsa, remove the seeds and white membranes from the roasted jalapeños before blending.
  • Store leftover salsa in an airtight container in the refrigerator for up to one week.

Nutrition

Find it online: https://recipesfleet.com/fire-roasted-tomato-salsa-roja-recipe/