Elevate your salsa game with this gourmet Roasted Salsa Roja recipe. The perfect blend of roasted tomatoes, onions, garlic, and jalapeño creates a delicious blender dip that will leave everyone asking for more.
– 3 tomatoes (about 1-1/2 pounds total), quartered and cored – ⅓ cup chopped onion (1 small) – 5 cloves garlic, peeled – 1 fresh jalapeño chile pepper, stemmed, halved, and seeded* – 2 - 3 tablespoon vegetable oil – 1 cup snipped fresh cilantro
– ¼ - ⅓ cup lime juice – ½ teaspoon sugar – 1 teaspoon salt
Preparation (30 mins): Quarter and core tomatoes, chop onion, peel garlic, and halve/seeds jalapeño.
Broiling (14 mins): Spread the mixture in a baking pan and broil for 8 mins. Turn vegetables and broil for an additional 6-8 mins until edges darken.
Cooling (10 mins): Transfer the baking pan to a wire rack and cool for 10 minutes.
Blending (Variable): In a food processor, pulse the roasted vegetables until coarsely chopped.
Seasoning and Serving: Season the salsa with salt to taste. Serve immediately or refrigerate for up to 3 days.