Salsa Roja


  • 8 Roma tomatoes
  • 3 jalapeno peppers
  • 1/2 onion
  • 3 garlic cloves
  • Olive oil
  • Salt, to taste
  • 1 bunch of cilantro, chopped
  • 1/4 c. lime juice


  1. Preheat oven to 400F.
  2. On a baking sheet, add the tomatoes, jalapenos, onion, and garlic and toss lightly with olive oil, then roast until tender. Check often so garlic doesn’t burn and remove garlic if it is tender but remaining veggies need more time. Once veggies are tender, remove from oven and cool.
  3. Add veggies and salt to a blender and blend until chunky; then add the cilantro and lime juice and combine. Taste and adjust salt, as necessary.

Salsa Roja:

Leave a Reply