How to Make Salsa: Roasted Salsa Roja in Three Steps

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.

Preheat the broiler.

Core and quarter 3 large tomatoes, then transfer them to a large bowl.

Peel 1 small onion and add 1/3 cup to the tomatoes.

Peel 5 cloves of garlic and add them whole to the bowl.

Stem 1 fresh jalapeño pepper, cut it in half, remove and discard the seeds, and add it to the bowl.

Add 2 to 3 tablespoons of vegetable oil to the bowl and toss the vegetables to coat them in oil.

Spoon the vegetables into a 5 x 10 x 1 inch baking pan and spread them out evenly.

Broil the vegetables 5 to 6 inches from the heat for 8 minutes.

Turn the vegetables using tongs and broil them again until the edges begin to darken, about 6 to 8 minutes.

While the vegetables are cooking, snip 1 cup of fresh cilantro leaves and juice 2 to 3 limes to make 1/4 to 1/3 cup of lime juice, then set aside.

Take the baking pan out of the oven and allow it to cool on a wire rack for 10 minutes.

Transfer the roasted vegetables and their cooking juices to a food processor and pulse until coarsely chopped.

Add the cilantro leaves to the food processor.

Pour the lime juice into the food processor and add 1/2 teaspoon of sugar.

Pulse the salsa until it reaches the desired consistency.

Season the salsa with 1 teaspoon of salt, adjusting to taste.

Mix well and serve immediately or cover and chill for up to 3 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary