How to make Quick Authentic Mexican Red Salsa

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers are lower in calories and banana peppers are often less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley provides similar flavor with fewer calories, while spinach is often cheaper.

Wash the onion and tomatoes.

Cut the garlic and set aside.

Roast the tomatoes, onion, garlic, and chiles in a Teflon pan without oil.

Turn the heat to medium-high and spread the ingredients around to roast evenly.

Roast until they start to smoke and char, turning them occasionally for even roasting.

Once charred, remove the chiles and set aside, then cut the tomatoes to expose more surface area for roasting.

Continue roasting until the tomatoes and onions are well charred, even if they look a little burnt for flavor.

Remove the seeds from the chiles if desired, but it's not necessary.

Add the roasted ingredients to the blender along with a splash of water to help blend.

Pulse the mixture until it reaches the desired consistency, adding more water if needed.

Season with salt, black pepper, ground cumin, and dried thyme to taste.

Add crushed tomatoes if more volume is needed, and blend again until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary