We were blessed with neighbors who share. When they brought over some tomatoes from their garden, we made salsa roja. This recipe is so good because roasting brings out so much more flavor. I would say this salsa is very mild. I would add a couple more peppers next time.
PrintSalsa Roja
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Appetizers
- Cuisine: Mexican
Ingredients
Scale
- 8–10 roma tomatoes
- 2 jalapeño peppers
- 1/2 yellow onion
- 5 cloves of garlic
- 1 tsp. salt
- 1 bunch of cilantro
Instructions
- Cut tomatoes and onion in half and place on a baking sheet cut side up.
- Place garlic and peppers whole on the baking sheet.
- Roast everything together at 400 degrees for about 30 minutes.
- Blend in the food processor with cilantro until almost smooth.
Your recipe looks really good, I printed your post and will give this a try. I love salsa, the hotter the better so I will add 1/2 habanero pepper. 🙂
Thanks, hope you enjoy!
Every time I put tomatoes in the food processor they turn so foamy, any tips?
I really enjoy your blog.
-Sam
Hi Sam, Thank you for reading along! I have noticed a little bit of “bubbling” but not really foam. I have read that the more insoluble fiber that a fruit or veggie contains, the more it will foam, and also that high power blenders foam less than regular blenders. One article suggested holding back the foam with a spoon while pouring from the blender. Hope this helps a little!
Thanks for your reply. I do find that canned tomatoes are more bubbly versus fresh tomatoes becoming more foamy, so I’d say there’s something to your theory about fiber! Keep those healthy recipes coming!
-Sam