Quick & Easy Salsa Roja Recipe

jalapeños

🥗Healthier: serrano peppers

💰Cheaper: banana peppers

Serrano peppers are lower in calories, while banana peppers are often less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers similar flavor with fewer calories, and green onions are often cheaper.

Take a pan that you don't mind getting scarring on and char the vegetables.

Core the tomatoes and place them in the pan to char.

Take a section of the jalapeño, remove the pith for less heat, and add it to the pan.

Peel the outer skin of the onion, use a little less than half of a large onion, and add it to the pan to char.

Add garlic to the pan to char with the other vegetables.

Check the vegetables periodically to ensure they are charring well, looking for blackening.

Once the vegetables are nicely charred and soft, put them in a blender.

Rough chop the charred vegetables before adding them to the blender for easier blending.

Add a Chipotle in adobo sauce to the blender for extra flavor.

Add a pinch of salt to the blender.

Rough chop the cilantro before adding it to the blender to help with blending.

Blend the mixture starting on slow to combine, aiming for a chunky texture.

Taste the salsa for seasoning, adjusting as needed, and blend further for a smoother consistency if desired.

Serve warm or refrigerate for later use, optionally adding lime juice or olive oil if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary