How To Make Salsa Roja

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.

Cut the vegetables (tomatoes, onions, jalapeños) and place them on a baking tray.

Bake the vegetables at 350°F until the tomato skin is crispy.

Toast the dried chilies (chili negro and Morita Pasa) in a pan to develop the oils, being careful not to burn them.

Soak the toasted chilies in water for about 30 minutes to an hour until fully hydrated.

Remove the skins from the roasted tomatoes and add them to a mortar (Molcajete) along with the hydrated chilies and garlic, mashing them together until smooth.

Add the chopped onions to the mixture and continue mashing.

Add the rest of the roasted tomatoes, oregano, salt, and pepper to the mixture and mash until combined.

Optionally, refry the salsa in hot lard to intensify the flavor and thicken the consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary