Salsa Roja ASADA de JITOMATE con Chile de ARBOL (Facil y Deliciosa)

Preheat the oven to 400°F.

Cut tomatoes in half and place them cut-side up on a baking sheet.

Quarter the onion and add it to the baking sheet.

Peel and smash the garlic cloves, then add them to the baking sheet.

Slice the jalapeño in half and remove the seeds if desired, then place it on the baking sheet.

Drizzle the vegetables with olive oil and sprinkle with salt and pepper.

Roast in the oven for 25-30 minutes until the tomatoes are blistered and the onion is tender.

Remove from the oven and let cool slightly.

Transfer the roasted vegetables to a blender or food processor.

Add chopped cilantro and lime juice to the blender.

Blend until smooth or desired consistency is reached.

Taste and adjust seasoning with more salt, pepper, or lime juice as needed.

Serve with tortilla chips or as a topping for tacos.

Dietary